Foods rich in fat are loved by many consumers due to their unique taste and flavor. Researches on the perception mechanism of high-fat diets have shown that in addition to taste， smell and oral touch are also involved in the detection of fat taste. Current research has shown that long-chain fatty acids (LCFAs) combine with tongue taste bud fatty acid receptors (such as CD36 and GPR120) to produce adipose sensation， and involve Ca2+ signal transmission， ultimately being recognized and perceived by the brain. This article mainly summarized the taste perception mechanism of 'fat taste' in recent years， focusing on the receptors related to fat taste perception， their roles and influencing factors. Explored the contributions of smell and oral touch to the formation of fat taste， as well as the effects of the physicochemical properties of saliva， hormones and enzymes in saliva， body mass index (BMI)， and food appearance on the formation of fat taste. This article aimed to summarize the mechanism and influencing factors of fat taste formation， provide ideas and references for research on fat perception， and provide theoretical support for the development and application of fat substitute foods.