Effects of Docosahexaenoic Acid Content in Triacylglycerol on Human Taste Perception

Koriyama, Tsuyoshi; Kohata, Tomoko; Abe, Hiroki

doi:10.1111/j.1365-2621.2002.tb09553.x

Cited by 13 publications

(12 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…More precisely, they attributed the effects of tuna oil to its high concentration of docosahexaenoic acid (DHA). To validate this hypothesis, in a second work (Koriyama, Kohata, Watanabe, & Abe, 2002) the authors investigated the bitterness perception of quinine sulphate in o/w emulsions made with oils having increasing DHA content (ranging from 0% to 59%). The results obtained demonstrated the negative linear correlation between DHA percentage and bitterness intensity.…”

Section: Introductionmentioning

confidence: 91%

Influence of lipid matrix in the bitterness perception of virgin olive oil

García‐Mesa

Pereira-Caro

Fernández‐Hernández

et al. 2008

Food Quality and Preference

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 91%

Influence of lipid matrix in the bitterness perception of virgin olive oil

García‐Mesa

Pereira-Caro

Fernández‐Hernández

et al. 2008

Food Quality and Preference

View full text Add to dashboard Cite

“…As well as lipid having a physio-chemical influence on bitterness, the components of fats, fatty acids, may also modify bitterness via interactions in the oral periphery (Koriyama, Kohata, Wananabe, & Abe, 2002;Koriyama, Wongso, Wananabe, & Abe, 2002).…”

Section: Introductionmentioning

confidence: 99%

Modification of the bitterness of caffeine

Keast

2008

Food Quality and Preference

View full text Add to dashboard Cite

Caffeine is the worlds most consumed psychoactive chemical and as such is a valuable commodity to the food and beverage industry. Caffeine also activates the bitter taste system causing a potential problem for manufacturers wanting to develop products containing caffeine. In the present study both oral peripheral and central cognitive strategies were used in an attempt to suppress the bitterness of caffeine. Subjects (n = 33) assessed the influence of sodium gluconate (100 mM), zinc lactate (5 mM), sucrose (125 mM and 250 mM), milk (0%, 2% and 4% milk fat), and aromas (coffee, chocolate, mocha) on the bitterness of caffeine (1.5, 3 and 4.5 mM). The oral peripheral strategies proved most effective at suppressing the bitterness of caffeine: zinc lactate (À71%, p < 0.05), non-fat milk (À49%, p < 0.05), and sodium gluconate (À31%). Central cognitive strategies were partially effective: 250 mM sucrose (À47%, p < 0.05) and mocha aroma (À10%) decreased bitterness, while chocolate (+32%) and coffee (+17%) aromas increased perceived bitterness. Overall, zinc lactate was the most effective bitterness inhibitor, however the utility of zinc in foods is negated by its ability to inhibit sweetness.

show abstract

“…These results suggest that DHA interacts with water-soluble compounds during the drying period giving reaction products that enhance kokumi in DHF. Koriyama et al (2002a) also reported that the increase in DHA content in oil linearly enhanced umami and flavor (continuity and richness) of synthetic tuna extract. However, results from studies on goat cheese differ from the findings of this study.…”

Section: Resultsmentioning

confidence: 99%

“…In another study, we observed a substantial increase of free fatty acids, especially docosahexaenoic acid (DHA), during drying of herring fillet and a correlation between sensory perception and the level of free fatty acids (Shah et al, 2009a). Furthermore, Koriyama et al (2002a) reported that the increase of DHA content (up to 59%) in oil linearly enhanced umami and flavor (continuity and richness) of synthetic tuna extract.…”

Section: Introductionmentioning

confidence: 99%

Mechanism Involved in the Formation of Characteristic Taste and Flavor during the Production of Dried Herring (Clupea pallasii) Fillet

Shah¹,

Ishihara²,

Ogasawara³

et al. 2010

FSTR

View full text Add to dashboard Cite

The objective of this study was to identify the mechanisms responsible for the characteristic taste and flavor of dried herring fillet (DHF, migaki-nishin in Japanese). Dialyzed water-soluble fractions (DWSF) obtained from herring fillet were dried for 4 days, mixed with fatty acids, and the reaction products were evaluated for their effects on sensory perception. To clarify the mechanisms of in situ chemical changes in DHF lipid, ESI-MS analysis was done using a phosphatidylcholine probe. Sensory evaluation revealed that addition of the reaction products of DWSF with docosahexaenoic acid to Japanese noodle soup significantly (P < 0.05) enhanced soup flavor characteristics, such as thickness, mouthfulness, and continuity, compared to the reaction products of DWSF with linoleic acid or capric acid. ESI-MS analyses showed that lyso-derivatives were the most abundant compounds in the lipid fraction of DHF. A small amount of lipid oxidation products and their reaction products were also observed in DHF. This study demonstrated that during the drying period, partial hydrolysis of lipids released free fatty acids. These free fatty acids, or their oxidation products, might react with amino acid-related compounds to generate the characteristic taste and flavor of DHF.

show abstract

Effects of Docosahexaenoic Acid Content in Triacylglycerol on Human Taste Perception

Cited by 13 publications

References 20 publications

Influence of lipid matrix in the bitterness perception of virgin olive oil

Influence of lipid matrix in the bitterness perception of virgin olive oil

Modification of the bitterness of caffeine

Mechanism Involved in the Formation of Characteristic Taste and Flavor during the Production of Dried Herring (Clupea pallasii) Fillet

Contact Info

Product

Resources

About