Tag: Fat and flavor

According to a 2022 study published in *Nature*, cravings for fatty foods can be traced to a direct signaling pathway between the gut and the brain. This recent discovery adds a new layer of understanding to the age-old question: Why do I like fat so much? It is a complex interplay of biology, environment, and psychology.

According to the USDA, animal muscle is composed of roughly 75% water and 20% protein, but the culinary product we know as meat is a result of significant biochemical and physical transformations. This process reveals why the question, 'is meat just cooked muscle?' has a much more complex answer.

A Purdue University study found that oral stimulation with fatty food significantly elevates blood fat levels, providing evidence for a physiological "fat taste" component. Beyond simple hedonics, understanding how does fat affect the taste of food reveals a complex interplay of aroma, texture, and brain chemistry that profoundly impacts our eating experience.

While most people consider sweet, sour, salty, bitter, and umami to be the five basic tastes, a growing body of evidence suggests that fat, through its sensory and textural contributions, should be considered a candidate for a sixth. This reveals the profound and complex ways that fat affects taste, flavor, and our overall eating experience.