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Effects of Docosahexaenoic Acid Content in Triacylglycerol on Human Taste Perception
Author(s) -
Koriyama T.,
Kohata T.,
Watanabe K.,
Abe H.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09553.x
Subject(s) - umami , tuna , docosahexaenoic acid , taste , food science , flavor , chemistry , fish oil , polyunsaturated fatty acid , emulsion , fatty acid , biochemistry , fish <actinopterygii> , biology , fishery
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.