Perceiving the flavor of fat: A Monell Center twins study

(Monell Chemical Senses Center) Most people would agree that the pleasure of some foods stems in part from its fat content. New research, led by the Monell Chemical Senses Center, has now found that liking of fatty food is more complex than its fat content alone -- it could also be related to inborn genetic traits of the consumer related to fat perception.
Source: EurekAlert! - Medicine and Health - Category: International Medicine & Public Health Source Type: news