Wir können Fett durch unseren Geruchssinn erfassen!
Laura Schneider
2026-03-25
2 Min. Lesezeit
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Mit Hilfe des Geruchssinns haben wir die Möglichkeit, viele Substanzen zu identifizieren, und er ist entscheidend für das Wahrnehmen von Geschmack. Er ist unverzichtbar, um den Verzehr verdorbener Lebensmittel zu vermeiden, und er kann uns dazu verleiten, neue Rezepte auszuprobieren. Wissenschaftler des Monell-Zentrums haben bewiesen, dass unser Geruchssinn so empfindlich ist, dass er uns sogar das Erkennen von Fett ermöglicht.
The sense of smell and the perception of fatty odors
The right blend of spices not only enhances the flavor of dishes but also their aroma. This makes meals more appealing and invites tasting. Fat, as a nutrient, typically lacks a distinct smell, except for oils whose aroma depends on the raw materials used. However, researchers at the Monell Center have demonstrated that the human sense of smell can detect fat in food. In a study, participants from the Netherlands and the USA with varying BMIs took part. With their eyes covered, they were tasked with distinguishing between different types of milk with varying fat content. They encountered no difficulties. Scientists hypothesize that this ability is an evolutionary legacy. In the past, when diets were scarce, fat served as a valuable energy source. Today, some return to this type of diet, considering it the most natural. An example is the followers of the paleo diet, who prioritize meat and fat as staple foods.