While high–fat foods are thought to be of universal appeal, there is actually a lot of variation in the extent to which people like and consume fat. Most food scientists acknowledge the texture of fat plays a big role in how fat is perceived in the mouth. For example, ice cream is typically "rich, smooth and creamy." And certain fats, scientists have determined, can be detected by smell. Only recently have food scientists explored that most fats have a taste too. Researchers are now investigating the gene (CD360) that is responsible for detecting the taste of fats (fatty acids) in the mouth.
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