Fat-rich foods are beloved by many consumers for their distinctive mouthfeel and flavor. In addition to taste， smell and oral touch are also involved in the perception of fat. Fatty acids combine with the receptors of taste perception cell membrane of tongue taste buds to produce fat taste， which is involved in signal transduction mediated by Ca2+ release， and is finally recognized and perceived by the brain. Fat taste perception involves the molecular mechanism of physiology， psychology， physics and other disciplines， and is influenced by multiple factors such as fatty acid composition， multimodal senses and physiological rhythm. In this paper， the effects of fatty acid saturation， concentration and oxidation degree on fat taste perception are reviewed in detail， with emphasis on the fat taste perception formed through multi-modal channels such as taste， smell and oral touch. The changing rules of fat taste perception under the influence of hunger/satiety， sleep/awake， day/night， season， mood， taste temperature， physiological age and other physiology and related rhythms are summarized. Aim to explore the formation process and influencing factors of fat taste， provide ideas for related research on fat taste perception， and provide theoretical reference for the development and application of fat substitute food in the future.

fat taste  /  grease feeling  /  sensitivity  /  physiological rhythm  /  influencing factor