Effects of docosahexaenoic acid content in triacylglycerol on human taste perception

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 off-in-water emulsion prepared with taste substances and the oils differed in the DHA content. The tuna off 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 off, greatly contributes to tuna oil specific effects on basic tastes and flavor.