Effect of edible oils and oil emulsions on the perception of basic tastes

The intensity of sweet, bitter or astringent tastes is reduced by con-sumption of edible oil or oil emulsions immediately before the inges-tion of test solutions. The basic taste substances were dissolved in 30% aqueous ethanol, flavoured with plant extracts. The time-intensity dependence was influenced similarly. The sensitivity of taste receptors returned to the original value within 15—20 min. Intensities of acidic or salty tastes were not affected.