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Only recently scientifically recognised sixth taste sensation (besides bitter, salty, acid, sweet, umami). Fat or fatty oils are esters of the trivalent alcohol glycerol and higher carboxylic acids. Fats are usually odourless and tasteless, but they act as flavour carriers. The intense odour that occurs with rancid fat comes from released fatty acids such as butyric acid. At the end of 2005, a group of scientists led by Philippe Besnard at Purdue University in West Lafayette (Indiana) identified receptors for fat in the taste cells of the tongue. Until then, it was debatable whether there was a sixth basic quality triggered by fat in food. The new term "fatty" has not yet become established; in the context of a wine address, " fat " is still commonly used.

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Thomas Götz

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Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi

The world's largest Lexicon of wine terms.

25,937 Keywords · 46,877 Synonyms · 5,325 Translations · 31,272 Pronunciations · 181,234 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon