Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat

Fat provides multimodal stimulation, particularly through mouthfeel and as a taste stimulant via free fatty acids. Individuals vary in perception of both sensations from fat. Papillae number on the tongue can influence oral tactile sensitivity. In addition, mouth behaviour (how foods are manipulated during eating before swallowing) varies between individuals, may perception. Limited research has explored relationships these factors. Fatty acid (FA) sensitivity was measured at two levels oleic acid. Oral using von Frey filaments. Fungiform papillae density (FPD) anterior. Mouth (MB) by Graphic Jeltema/Beckley Behaviour (JBMB) classification tool. Mouthfeel (hardness, crunchiness, greasiness) biscuit model to examine FPD, MB Higher FPD significantly related higher influenced biscuits. The results demonstrate need characterise individual differences sensory more than one method, suggest be used marker FPD. Further studies required understand impact BMI participants this study negatively greasiness.