Evidence about the existence of fat taste (oleogustus) is only at the preliminary stage. It is not widely accepted that oleogustus is a type of taste sensation. In contrast to sweet, bitter, sour, salty, and umami tastes with well defined mechanisms of perception, the mechanism of fat taste perception has not been completely delineated. Thus, not every scientist acknowledge the existence of oleogustus as the 6th or 7th (after water taste?) type of taste. I do not know if there is currently any inhibitor for oleogustus. Thus dissecting the mechanism (molecular) of oleogustus perception is key to conducting a library screening or profiling of possible inhibitors, which will certainly provide a new frontier of therapeutics for some metabolic and cardiovascular diseases.