A recent study carried out at the Torribera Food Campus with the participation of students of the Degree in Culinary and Gastronomic Sciences and members of the Department of Nutrition, Food Sciences and Gastronomy and INSA-UB provides new evidence on the role of the oleogaste in the perception of the presence of certain essential fatty acids and the palatability of traditional culinary preparations of our cuisine. In addition to demonstrating the ability to detect the presence of unsaturated fatty acids in savory dishes (Béarnaise sauce) and sweet dishes (crème brûlée), this work shows that the palatability of these dishes depends on their fatty acid profile, but also on the sensory threshold of linoleic acid of the tasters.

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