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.

In order to identify the taste-active components of scallop Patinopecten yessoensis, free and combined amino acids, nucleotides and related compounds, quaternary ammonium bases, organic acids, glycogen, inorganic ions, etc. in the muscle extract were analyzed. High content of glycine and taurine, and a high but somewhat lower content of arginine, alanine and glutamic acid were shown. These five amino acids occupied 97% of the total free amino acids. Besides, considerable amounts of AMP, glycinebetaine, homarine, trigonelline, trimethylamine oxide and trimethylamine were observed. More than 95% of the total extractive nitrogen was accounted for by these nitrogenous constituents. The succinic acid content was very low, while a large amount of glycogen was detected. As for inorganic ions, Na+, K+, Cl-and PO43-were major components. After confirming sensorially that the synthetic extract prepared with pure chemicals in accordance with the analytical data except glycogen and combined amino acids could reproduce the taste of the scallop extract fairly well, we carried out omission tests and found that glycine, glutamic acid, alanine, arginine, AMP, Na+, K+ and Cl-were taste-active.

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