Effects of Aroma Components from Oxidized Olive Oil on Preference
-
- NAKANO Kumiko
- Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
-
- KUBO Haruka
- Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
-
- MATSUMURA Shigenobu
- Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
-
- SAITO Tsukasa
- R&D Center, T. Hasegawa Co., Ltd.
-
- FUSHIKI Tohru
- Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
Search this article
Abstract
The present study explored the possibility that aroma components generated by the oxidation of olive oil may enhance the palatability of olive oil. Using a mouse behavioral model, we found that olive oil oxidized at room temperature for 3 weeks after opening the package, and heated olive oil were both significantly preferred over non-oxidized olive oil. Furthermore, this preference was enhanced with an additive of oxidized refined olive oil flavoring preparation at a certain concentration. These results suggest that the aroma of oxidized fat might be present in most fats, and might act as a signal that makes possible the detection of fats or fatty acid sources.
Journal
-
- Bioscience, Biotechnology, and Biochemistry
-
Bioscience, Biotechnology, and Biochemistry 77 (6), 1166-1170, 2013
Japan Society for Bioscience, Biotechnology, and Agrochemistry
- Tweet
Details 詳細情報について
-
- CRID
- 1390001206479837184
-
- NII Article ID
- 10031184676
-
- NII Book ID
- AA10824164
-
- COI
- 1:STN:280:DC%2BC3sjhtFWjtA%3D%3D
-
- ISSN
- 13476947
- 09168451
-
- NDL BIB ID
- 024646851
-
- PubMed
- 23748752
-
- Text Lang
- en
-
- Data Source
-
- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
- KAKEN
-
- Abstract License Flag
- Disallowed