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<p>Humans can perceive the taste of certain fat components, especially free fatty acids (FFAs); however, sensitivity varies by fat type and testing methods. This study used a modified descending-block dual-reminder A-Not A (DR A-Not A) signal detection method with repeated measures to assess fat sensitivity within a food emulsion system. Detection thresholds for oleic acid (FFA), canola oil (triacylglycerol, TAG), and their mixture (TAG + FFA) were measured in young Korean females across multiple sessions. Oleic acid showed significantly lower detection thresholds than canola oil, indicating greater oral sensitivity to FFAs. Adding oleic acid to canola oil lowered thresholds compared to canola oil alone. Repeated testing enhanced sensitivity, confirming learning effects. Individual differences were also confirmed. These results highlight the key role of FFAs in fat perception and support the modified DR A-Not A method with repeated measures for reliable fat sensitivity measurement in food emulsions, aiding optimized food design.</p>

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Improving oral fat sensitivity measurement and evaluating key fat types using a modified signal detection approach and additive-free milk-based emulsions

  • 期刊论文

  • 发表日期：

    2025年9月27日

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  • Ji-Yun Yang,
  • Jin-Byung Park,
  • Hye-Seong Lee

摘要

Humans can perceive the taste of certain fat components, especially free fatty acids (FFAs); however, sensitivity varies by fat type and testing methods. This study used a modified descending-block dual-reminder A-Not A (DR A-Not A) signal detection method with repeated measures to assess fat sensitivity within a food emulsion system. Detection thresholds for oleic acid (FFA), canola oil (triacylglycerol, TAG), and their mixture (TAG + FFA) were measured in young Korean females across multiple sessions. Oleic acid showed significantly lower detection thresholds than canola oil, indicating greater oral sensitivity to FFAs. Adding oleic acid to canola oil lowered thresholds compared to canola oil alone. Repeated testing enhanced sensitivity, confirming learning effects. Individual differences were also confirmed. These results highlight the key role of FFAs in fat perception and support the modified DR A-Not A method with repeated measures for reliable fat sensitivity measurement in food emulsions, aiding optimized food design.