| Budget Amount *help |
¥17,290,000 (Direct Cost: ¥13,300,000、Indirect Cost: ¥3,990,000)
Fiscal Year 2015: ¥5,070,000 (Direct Cost: ¥3,900,000、Indirect Cost: ¥1,170,000)
Fiscal Year 2014: ¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000)
Fiscal Year 2013: ¥7,280,000 (Direct Cost: ¥5,600,000、Indirect Cost: ¥1,680,000)
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| Outline of Final Research Achievements |
The palatability of fat is an important topic for research on food products, as it is challenging to think of how to develop food products without fat that nevertheless appeal to the taste preferences of contemporary consumers. However, the excessive intake of fat has contributed to increases in obesity and lifestyle-related diseases. In the present study, I showed that a relatively small amount of fatty acids can substitute for the stimulus of fat on the tongue as an antagonist for putative fat receptor. Moreover,the flavor of fatty acids and volatile compounds derived from fats signal the chemical presence of fats that contributes to the sensation of deliciousness, stimulating the recall of memories of eating fatty foods.
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