Concept information
Término preferido
fat taste
Definición
- Traditionally, fat in foods was thought to be perceived through textural cues, such as creaminess and oiliness. The thought that fat might have a detectable taste was only recognized in the past few years, first in animal studies, and then more recently in humans. [Source: Encyclopedia of Obesity; Fat Taste]
Concepto genérico
Pertenece al grupo
URI
http://data.loterre.fr/ark:/67375/N9J-SG0TMS2S-W
{{label}}
{{#each values }} {{! loop through ConceptPropertyValue objects }}
{{#if prefLabel }}
{{/if}}
{{/each}}
{{#if notation }}{{ notation }} {{/if}}{{ prefLabel }}
{{#ifDifferentLabelLang lang }} ({{ lang }}){{/ifDifferentLabelLang}}
{{#if vocabName }}
{{ vocabName }}
{{/if}}