Bottle choice tests for oxidized oil in rats

KIMURA, F; Iida, Akihito; Endo, Yukiko; FUJIMOTO, K

doi:10.1016/s0031-9384(04)00308-7

Cited by 4 publications

(3 citation statements)

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“…Observations with animal models indicate odor is the dominant sensory feature of oxidized oils (37) and that oxidized oils are discriminable relative to unoxidized sources (37,59,77). Furthermore, with few exceptions (59), unoxidized oils are preferred (37,77).…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, with few exceptions (59), unoxidized oils are preferred (37,77). This may also apply to humans because the rancidity of oxidized oils is easily detected and is reportedly unpleasant (37). The heightened sensitivity to oxidized oils may be functional in an evolutionary context in that oxidized fats connote a decrease in nutritional value and an increase in unsafe by-products (85).…”

Section: Discussionmentioning

confidence: 99%

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Multiple routes of chemosensitivity to free fatty acids in humans

Chalé-Rush¹,

Burgess²,

Mattes³

2007

American Journal of Physiology-Gastrointestinal and Liver Physi

113

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Selected free fatty acids (FFAs) are documented effective somatosensory and olfactory stimuli whereas gustatory effects are less well established. This study examined orthonasal olfactory, retronasal olfactory, nasal irritancy, oral irritancy, gustatory, and multimodal threshold sensitivity to linoleic, oleic, and stearic acids. Sensitivity to oxidized linoleic acid was also determined. Detection thresholds were obtained using a three-alternative, forced-choice, ascending concentration presentation procedure. Participants included 22 healthy, physically fit adults sensitive to 6- n-propylthiouracil. Measurable thresholds were obtained for all FFAs tested and in 96% of the trials. Ceiling effects were observed in the remaining trials. Greater sensitivity was observed for multimodal stimulation and lower sensitivity for retronasal stimulation. There were no statistically significant correlations for linoleic acid thresholds between different modalities, suggesting that each route of stimulation contributes independently to fat perception. In summary, 18-carbon FFAs of varying saturation are detected by multiple sensory systems in humans.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Multiple routes of chemosensitivity to free fatty acids in humans

Chalé-Rush¹,

Burgess²,

Mattes³

2007

American Journal of Physiology-Gastrointestinal and Liver Physi

113

View full text Add to dashboard Cite

show abstract

“…According to Pardun (1974), the molar absorption of the reaction products of p-anisidine and different aldehydes shows several magnitude differences (e.g., n-hexanal: 500; 2-heptenal: 6,000; 2,4-decadienal: 20,000 at 350 nm). According to Kimura et al (2004), hexanal is a major product during heat treatment, while Farhoosh and Moosavi (2006) that 2,4-decadienal is mainly produced from linoleic acid, being abundant in rapeseed and especially in sunflower oil. This may, at least in part, explain the high pAV measured in vegetable oils, as compared with animal fats.…”

Section: Pavmentioning

confidence: 99%

Quality Alterations of Four Frying Fats During Long‐term Heating (Conventional Analysis and Nirs Calibration)

Szabó

Bázár

Locsmándi

et al. 2010

Journal of Food Quality

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Rapeseed oil, sunflower oil, pig (mangalica breed) and goose fat were heated (36 h, 4 h sampling intervals) at seven temperatures (140, 150, 160, 165, 170, 175 and 180C; n = 256) to follow quality alterations. Acid value (AV) increased permanently, while the increase of peroxide value (PV) was followed by a drop. Carbonyl number tended to increase, while p‐anisidine value (pAV) showed two‐peaked alterations. Total polar material (TPM) and dimeric and polymeric triacylglycerol content of oils increased up to over 60 and 25%, while by animal fats, these reached 45 and 19%, respectively. Near‐infrared spectroscopy (0.1 mm layer, transflectance mode, 800–2,400 nm wavelength, second derivative, modified partial least squares regression) was used for quantitative calibrations. Estimation accuracy of sampling event, heat‐sum (heating hours × temperature) exceeded R2 = 0.94, with over 0.9 cross‐validation values, analyzing fats separately. Calibrations for AV, PV, pAV and TPM reached practical application levels. PRACTICAL APPLICATIONS The present approach aimed to follow‐up a heating regime frequently occurring in the culinary routine, in terms of heating temperature and duration. Four frying fats were used and conventional fat quality indices (acid value, peroxide value, carbonyl number, p‐anisidine value, total polar material, dimeric and polymeric triacylglycerols) were determined. Near‐infrared spectroscopy (NIRS) analysis was used to develop quantitative calibrations for the quality indices, and reached practical application levels for acid and peroxide values, p‐anisidine value and total polar material content. The spectra‐based estimation of the extent of use, i.e., the duration and the temperature, and as expressed together, the heat‐sum was predicted excellently. NIRS analysis details were set to be simple, i.e., no sample preparation, room temperature, easy sample application and sample‐cup cleaning. Thus, a rapid measurement methodology is presented for the accurate prediction and evaluation of frying fat deterioration, without toxic substances.

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Fat Taste in Humans

Mattes¹

2009

Frontiers in Neuroscience

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Bottle choice tests for oxidized oil in rats

Cited by 4 publications

References 0 publications

Multiple routes of chemosensitivity to free fatty acids in humans

Multiple routes of chemosensitivity to free fatty acids in humans

Quality Alterations of Four Frying Fats During Long‐term Heating (Conventional Analysis and Nirs Calibration)

Fat Taste in Humans

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