Scientists from Australian have stated that humans have the capability of detecting the taste of fat. People who are highly sensitive to the taste of fat can not consume more fat thus have lower body mass indexes.

Researchers from Deakin University using a series of taste-testing experiments concluded that humans were able to recognize the taste of fat not by its texture but its chemical composition.

These findings can open new avenues for finding out ways to treat obesity.

The lead researcher, Russell Keast, said, "Fat has a very nice mouth feel to it but it appears that fat is activating something in the oral cavity independent of texture."

Dr Keast and his team made about 33 people test types of fatty acids present in common foods. The fat was mixed with non-fat milk to cover up the texture.

Everyone who had the food could identify fat to some extent.

Dr Keast added, “People who are hypersensitive to fat have a mechanism that is telling them to stop eating it, and the reverse is happening in people who are not sensitive to the taste. More fat is leading to obesity.”