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Foods with fat that are oil-in-water soluble are known to increase sensitivity to sweet, salty, sour, and umami tastes and conversely decrease bitterness 21 , and linoleic and oleic acids may alter the licking responses to sweet, salt, sour, and bitter tastes 22 , which may explain why smokers consume foods with high oil and fat content to perceive taste better and improve the perception of declining taste, in addition to reducing the bitterness of cigarettes