期刊
JOURNAL OF FOOD SCIENCE
卷 67, 期 6, 页码 2352-2356出版社
WILEY
DOI: 10.1111/j.1365-2621.2002.tb09553.x
关键词
tuna oil; docosahexaenoic acid; taste perception; sensory analysis; off-in-water emulsion
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据