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Effect of edible oils and oil emulsions on the perception of basic tastes
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1998
Year
NutritionSalty TastesFood AnalysisCognitionSensory ScienceSocial SciencesEmulsionFood ChoiceFood ChemistryEdible OilsBasic TastesAnalytical ChemistrySensometricsChromatographyHealth SciencesBehavioral SciencesCognitive ScienceTanninFood QualityPharmacologyOil EmulsionsTaste PerceptionTaste Receptors
The intensity of sweet, bitter or astringent tastes is reduced by consumption of edible oil or oil emulsions immediately before the ingestion of test solutions. The basic taste substances were dissolved in 30% aqueous ethanol, flavoured with plant extracts. The time-intensity dependence was influenced similarly. The sensitivity of taste receptors returned to the original value within 15-20 min. Intensities of acidic or salty tastes were not affected.