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Cover of Fat Detection

Fat Detection

Taste, Texture, and Post Ingestive Effects

Frontiers in Neuroscience

Editors: Jean-Pierre Montmayeur, PhD and Johannes le Coutre, PhD.

Editor Information
Boca Raton (FL): CRC Press/Taylor & Francis; .
ISBN-13: 978-1-4200-6775-0

Reflecting 15 years of psychophysical, behavioral, electrophysiological, and molecular studies, this book makes a well-supported case for an oral fat detection system. Using carefully designed behavioral paradigms, it explains how gustatory, textural, and olfactory information contributes to fat detection. The book also provides a detailed account of the brain regions that process the signals elicited by a fat stimulus, including flavor, aroma, and texture.

This readily accessible work also discusses:

  • The importance of dietary fats for living organisms
  • Factors contributing to fat preference, including palatability
  • Brain mechanisms associated with appetitive and hedonic experiences connected with food consumption
  • Potential therapeutic targets for fat intake control
  • Genetic components of human fat preference
  • Neurological disorders and essential fatty acids


Series editors: Sidney A Simon and Miguel AL Nicolelis

This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint.

Copyright © 2010, Taylor & Francis Group, LLC.
Bookshelf ID: NBK53541PMID: 21452472


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