Effects of Docosahexaenoic Acid Content in Triacylglycerol on Human Taste Perception |
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| Authors: | T. Koriyama T. Kohata K. Watanabe H. Abe |
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| Affiliation: | Authors Koriyama and Kohata are with Central Research Laboratory of Nippon Suisan Kaisha Ltd., Kitano, Hachioji, 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 inquiries to author Koriyama (E-mail: ). |
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| Abstract: | ABSTRACT: To elucidate the contribution of docosahexaenoic acid (DHA) in triacylglycerol to tuna oil specific taste effects, suppression of bitterness and enhancement of umami, we conducted sensory analysis employing an oil-in-water emulsion prepared with taste substances and the oils differed in the DHA content. The tuna oil specific taste effects were linearly dependent on DHA content. The increase of DHA in oil also linearly enhanced umami and flavor (continuity and richness) of synthetic tuna extract. These results indicate that DHA, a major fatty acid of tuna oil, greatly contributes to tuna oil specific effects on basic tastes and flavor. |
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| Keywords: | tuna oil docosahexaenoic acid taste perception sensory analysis oil-in-water emulsion |
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