Fatty Acid Compositions of Oil Species Affect the 5 Basic Taste Perceptions |
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| Authors: | T Koriyama S Wongso K Watanabe H Abe |
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| Affiliation: | Authors Koriyama and Wongso are with the Central Research Laboratory of Nippon Suisan Kaisha Ltd., Kitano, Hachiouji, Tokyo 192-0906, Japan. Authors Watanabe and Abe are with the Laboratory of Marine Biochemistry, Graduate School of Agricultural and Life Sciences, The Univ of Tokyo, Bunkyo, Tokyo 113-8657, Japan. Direct correspondence to Tsuyoshi Koriyama, Central Research Laboratory, Nippon Suisan Kaisha Ltd., Kitano 559-6, Hachiouji, Tokyo 192–0906 (E-mail: ). |
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| Abstract: | ABSTRACT: To elucidate the effects of oils, particularly tuna oil, on taste perception, we conducted sensory analysis employing an oil-in-water emulsion prepared with basic taste substances and 3 oil species. Each type of oil extended perception retention, and did not affect sweetness or saltiness, but suppressed sourness and bitterness. Bitterness suppression was highest in tuna oil. Tuna oil also enhanced umami intensity. The results of individual fatty acid addition test were in good agreement with these effects of tuna oil. Thus, we proposed that tuna oil's specific fatty acid composition resulted in the specific taste effects of tuna oil. |
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| Keywords: | tuna oil 5 basic tastes taste perception sensory analysis oil-in-water emulsion |
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