{"id":12540,"date":"2015-09-09T10:30:40","date_gmt":"2015-09-09T08:30:40","guid":{"rendered":"https:\/\/new-fitadium.synten.com\/TheGoodFit\/?p=12540"},"modified":"2020-01-02T13:35:05","modified_gmt":"2020-01-02T12:35:05","slug":"gras-sixieme-gout","status":"publish","type":"post","link":"https:\/\/www.fitadium.com\/conseils\/gras-sixieme-gout\/","title":{"rendered":"Le gras, un sixi\u00e8me go\u00fbt ?"},"content":{"rendered":"\n
\"Aliments<\/figure><\/div>\n\n\n\n


Le go\u00fbt des graisses vient d’\u00eatre identifi\u00e9 comme une 6<\/strong>\u00e8me<\/strong><\/sup> saveur de base. Il existe d\u00e9j\u00e0 5 go\u00fbts de base connus : sucr\u00e9, aigre, sal\u00e9, amer et umami (ce dernier nous viendrait d’une \u00e9tude japonaise et serait comme un go\u00fbt plaisant de bouillon ou de viande se retrouvant par exemple dans notre alimentation traditionnelle comme le parmesan, la tomate m\u00fbre, le roquefort, le jambon pata negra…). <\/strong><\/p>\n\n\n

Le go\u00fbt du gras<\/h2>\n\n\n
\n
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Notre organisme serait capable d\u2019\u00eatre alert\u00e9 par ce go\u00fbt et de rejeter la nourriture trop grasse <\/blockquote>\n <\/div>\n
\n \n\n

\n\nLes chercheurs proposent d\u2019appeler ce dernier n\u00e9 de la famille des go\u00fbts : ol\u00e9ogustus, un nom po\u00e9tique qui vient du latin ol\u00e9us<\/em> qui signifie huile ou gras et gustus<\/em> qui veut dire le go\u00fbt, se traduisant par le go\u00fbt du gras. Dans cette \u00e9tude, conduite par le Pr Richard Mattes de l\u2019Universit\u00e9 de Purdue (Indiana), publi\u00e9e dans le journal Chemical Senses men\u00e9e sur plus de 100 personnes, il a \u00e9t\u00e9 demand\u00e9 \u00e0 des groupes de volontaires de ranger les saveurs suivant les classes habituelles connues parmi les 5 ci-dessus. Or il s\u2019est av\u00e9r\u00e9 que certains go\u00fbts ont \u00e9t\u00e9 inclassables du fait de leur diff\u00e9rence gustative. En g\u00e9n\u00e9ral le go\u00fbt \u00ab gras \u00bb n\u2019est pas associ\u00e9 \u00e0 quelque chose d\u2019agr\u00e9able et g\u00e9n\u00e9ralement qualifi\u00e9 de \u00ab\u00a0acide\u00a0\u00bb, \u00ab\u00a0amer\u00a0\u00bb ou carr\u00e9ment \u00ab\u00a0rance\u00a0\u00bb.\n\n<\/p>\n\n\n <\/div>\n<\/div>\n\n\n\n

Le gras se d\u00e9marque autant que le sucre<\/h3>\n\n\n\n

Les sujets font nettement la diff\u00e9rence entre sucr\u00e9, sal\u00e9 et aigre. Mais lorsqu\u2019il leur a \u00e9t\u00e9 demand\u00e9 de reconsid\u00e9rer leur classement entre amer, umami et stimuli gras, les aliments gras ont bien \u00e9t\u00e9 mis \u00e0 part, tous ensemble, semblant d\u00e9montrer qu\u2019il faudrait reconsid\u00e9rer la n\u00e9cessit\u00e9 d\u2019avoir un sixi\u00e8me go\u00fbt plus onctueux, cr\u00e9meux, incluant les graisses.<\/p>\n\n\n\n

Mais la nuance n’est perceptible qu’en pr\u00e9sence importante de mati\u00e8re grasse<\/h3>\n\n\n\n

Si les courtes chaines d\u2019acides gras que nous connaissons sous le nom de triglyc\u00e9rides ont plut\u00f4t un go\u00fbt se rapprochant de la saveur aigre, les chaines plus longues ont un autre go\u00fbt qui restait encore \u00e0 inventer, qui s’apparenterait \u00e0 la sensation de l’huile.<\/p>\n\n\n\n

Seule la moiti\u00e9 des participants a r\u00e9ussi \u00e0 s\u00e9parer le go\u00fbt des acides gras d\u2019autres saveurs. Si celle-ci n\u2019est d\u00e9tect\u00e9e qu\u2019en pr\u00e9sence d\u2019une quantit\u00e9 importante de graisse, cela voudrait dire que notre organisme serait capable d\u2019\u00eatre alert\u00e9 par ce go\u00fbt et de rejeter la nourriture trop grasse. Mais il reste impossible \u00e0 discerner en petites quantit\u00e9s, ce qui ne permet pas de compter sur la capacit\u00e9 d\u2019auto-r\u00e9gulation de l\u2019organisme pour limiter \u00e0 coup s\u00fbr notre apport calorique<\/a><\/strong>.<\/p>\n\n\n

\n
\n \n\n

Capter 30% des graisses alimentaires<\/strong><\/p>\n\n\n <\/div>\n

\n
\n
\n \n \"\"\n <\/a>\n <\/div>\n
\n
Scitec Nutrition<\/div>\n \n CHITOSAN HCA (100 Caps)\n <\/a>\n 20.9 \u20ac<\/span>\n
Le HCA\u00a0(acide hydroxycitrique) est extrait de l\u2019\u00e9corce d\u2019une plante appel\u00e9e\u2026<\/div>\n
Voir le produit<\/a><\/div>\n <\/div>\n<\/div>\n <\/div>\n<\/div>\n\n\n\n

Source Chemical Sense July 3, 2015 doi: 10.1093\/chemse\/bjv036 Oleogustus: The Unique Taste of Fat, <\/span>Authors: Cordelia A. Running, Bruce A. Craig, Richard D. Mattes. Photo Shutterstock.com\/Sean Locke Photography<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Le go\u00fbt des graisses vient d’\u00eatre identifi\u00e9 comme une 6\u00e8me saveur de base. Il existe d\u00e9j\u00e0 5 go\u00fbts de base connus : sucr\u00e9, aigre, sal\u00e9, amer et umami (ce dernier nous viendrait d’une \u00e9tude japonaise et serait comme un go\u00fbt plaisant de bouillon ou de viande se retrouvant par exemple dans notre alimentation traditionnelle comme le parmesan, […]<\/p>\n","protected":false},"author":2,"featured_media":12544,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1879],"tags":[626,82,1065,79,54],"post_theme":[1929],"class_list":null,"yoast_head":"\nLe gras reconnu comme une sixi\u00e8me go\u00fbt identifi\u00e9 !<\/title>\n<meta name=\"description\" content=\"Les \u00e9tudes scientifiques r\u00e9v\u00e8le que le gras est identifi\u00e9 comme un 6\u00e8me go\u00fbt par les individus ayant particip\u00e9 \u00e0 l'\u00e9tude. 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