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CD36 is a receptor involved in physiologic, metabolic and pathologic processes. Due to its affinity for long-chain fatty acids, it has been postulated as a taste receptor of fatty taste. In this review, the emerging genetic evidence linking CD36 to oral fat perception is analyzed. A systematic literature search was conducted in PubMed, published articles from 2000 to 2022 were considered. Multiple studies have shown an association of some genetic variants in CD36 with fat foods preferences and it has been suggested that these variants can modify oral fat perception thresholds however the evidence is still heterogeneous; this can be explained by the genetic diversity of populations, the nutritional status and participant’s characteristics, as well as other methodological aspects. Other factors involved in oral fat perception were and identified and discussed including the interaction with other flavors, hormones, and epigenetic factors. The conclusion is that the evidence supporting the role of CD36 as a dietary lipid receptor, the role of its genetic variants in fat acids oral perception thresholds and food preferences is intermediate level and more research is necessary in other populations with large number of participants as well as considering the interaction between different hormones and the expression of CD36. [ABSTRACT FROM AUTHOR]

"Olive" Olea europaea (Oleaceae) oil is obtained by mechanical grinding, whipping and centrifugation of the fruit of the olive tree, for the denomination of extra virgin oil it is necessary that the acidity is less than or equal to 0.8% expressed in oleic acid and a score less than or equal to 6.5 points, preserving the original polyphenolic compounds, which confer the great quality of taste and aroma. In this context, the present study aims to determine the stability of the sensory quality of extra virgin olive oil variety Farga and Frantoio with Farga in the period from March to October, according to the unidirectional analysis of variance there is no difference Statistical significance in the chemical results of acidity and peroxide index in the extra virgin olive oil of the Frantoio with Farga variety, unlike the extra virgin olive oil of the Farga variety that presented different values at the beginning and end of the evaluation period. It was determined that there is a significant correlation between the peroxide index and the sensory results, therefore, the authors consider that the extra virgin olive oil of the Frantoio with Farga variety presents greater stability than the extra virgin olive oil of the Farga variety. [ABSTRACT FROM AUTHOR]

Background: Scientific evidence exists on the detection and recognition of the 'fatty taste' as one of the tastes sensed by taste buds, and around the sensory properties of fats in foods as related to nutrition and public health. Objective: Present research advances in the quality of the fatty flavor and current strategies to achieve compliance with the recommendations for lipid consumption. Results: There is physiological basis for affirming that the fatty taste constitutes one of the basic tastes, in which its possible receptors and polymorphisms are identified. Taste sensitivity to fatty acids is affected by the consumption of lipids. Dietary fat consumption can be reduced by changing cooking methods and in the food industry by using fat replacers. Conclusion: The fatty taste could be modulated by genetic and environmental factors. Genetic variants exist in taste receptors and their sensitivity depends on dietary fat consumption. Fat replacers are an alternative to help reduce dietary intake. [ABSTRACT FROM AUTHOR]

It is accepted that there are five basic tastes: sweet, sour, salty, umami and bitter. In the case of fats, most of their sensory properties are attributable to triglycerides, as they contribute to the desirable characteristics of mouthfeel. Fats and oils are part of a select group of foods necessary for our health. The term oleogustus derives from the Latin oleo, which is a lexical root for oils or fats, and gustus, which refers to taste. Evidences suggest that CD36 is the main receptor of fatty taste. Stimulation of isolated human taste cells with a high concentration of fatty acids results in a high intracellular calcium response. In the food industry, fat taste signaling can have implications for the development of food products, appetite management, and digestion and taste disorders and for dietary recommendations. [ABSTRACT FROM AUTHOR]