Why Does Fat Make Food Taste So Good?
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Scientists have discovered that particular receptors on taste bud cells, named CD36 and G protein-coupled receptor (GPCR) 120, sense the taste of fat.[1]
When these receptors are activated by fat, neurotransmitters in the brain release compounds throughout the digestive tract which break down the fat into short-chain fatty acids and lipids that are absorbed by the body. The fact that this chain reaction begins when the body senses fat on the tongue seems to be evidence that fat satisfies the criteria to qualify as an official flavor.
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