73G-8 |
Oil species affect the taste perceptions |
T. KORIYAMA1, K. Watanabe, and H. Abe. (1) Central Research Laboratory, Nippon Suisan Kaisha Ltd, Kitano559-6, Hachioji, 192-0906 Tokyo, Japan
Oils and fats in foods are not only sources of nutrients but are also cited as factors related to palatability. The sensory contribution of oils to foods has been commonly attributed to texture and aroma. However, the effect of oil on taste perception has been getting increasing attention. Previously we reported that the addition of tuna oil to tuna extract as an oil-in-water (O/W) emulsion decreased sourness and bitterness, but increased sweetness and umami. Hence, the effect of tuna oil on basic tastants arouse a special interest. Our objective was to evaluate the effects of oils on human basic taste perception with special emphasis on tuna oil. Three highly purified deodorant liquid oils, tuna oil, soybean oil, and high oleic corn oil, which are rich in DHA, linoleic acid, and oleic acid, respectively, were chosen as oil species. Physicochemical analyses were done on oils and emulsions. Sensory analysis technique was employed with using basic tastants as an O/W emulsion. The effects of major fatty acids in each oil on selected tastants were also examined. The O/W partition ratio of each tastant, particle size, and viscosity of emulsions did not differ among the oil species. From sensory analysis, each oil extended perception retention, and did not affect sweetness or saltiness, but suppressed sourness and bitterness. Bitterness suppression was highest in tuna oil (p<0.05). Influence on umami differed among oil species in which tuna oil gave the highest intensity (p<0.05). The results of individual fatty acid addition test were in good agreement with these effects of tuna oil. These tuna oil specific effects were not interpreted by the differences in the common properties of the oils and the emulsions. Therefore, we propose that tuna oil's specific fatty acid composition resulted in the specific taste effects of tuna oil.
Session 73G, Sensory Evaluation
|