Effect of free fatty acids on the flavour of frying oil

Ledahudec, J.; Pokorný, Jan

doi:10.1002/food.19910351020

Cited by 8 publications

(4 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Variations in taste quality responses for these two fatty acids may reflect the unfamiliarity of test subjects to oral fat stimuli. Alternatively, fatty acids at or just above suprathreshold amounts may produce an aversive off-taste that may result in a bitter taste response in some subjects [44]. For example, linoleic acid is a major contributor to the bitter taste of poppy seeds [45].…”

Section: Discussionmentioning

confidence: 99%

The examination of fatty acid taste with edible strips

Ebba

Abarintos

Kim

et al. 2012

Physiology & Behavior

View full text Add to dashboard Cite

The objective of this study was to determine whether humans could detect long-chain fatty acids when these lipid molecules are delivered to the oral cavity by edible taste strips. For suprathreshold studies, up to 1.7 umoles of stearic acid or linoleic acid were incorporated into 0.03 mm thick, one-inch square taste strips. Normalized taste intensity values for stearic acid were in the barely detectable range, with values equal to, or slightly above control strips. One-third of test subjects described the taste quality as oily/fatty/waxy. Approximately 75% of test subjects could detect the presence of linoleic acid when this fatty acid was incorporated into dissolvable strips. Normalized taste intensity values for linoleic acid were in the weak to moderate range. The most commonly reported taste quality responses for linoleic acid were fatty/oily/waxy, or bitter. When nasal airflow was obstructed, the perceived taste intensity of linoleic acid decreased by approximately 40 percent. Taste intensity values and taste quality responses for linoleic acid were then compared among tasters and non-tasters of 6-n-propylthiouracil (PROP). Individuals who could detect the bitter taste of PROP reported higher taste intensity values for linoleic acid compared with PROP non-tasters. However, taste quality responses for linoleic acid were similar among both PROP tasters and PROP non-tasters. These results indicate that humans can detect long-chain fatty acids by both olfactory and non-olfactory pathways when these hydrophobic molecules are delivered to the oral cavity by means of edible taste strips. These studies further show that genetic variation in taste sensitivity to PROP affects chemosensory responses to the cis-unsaturated fatty acid linoleic acid in the oral cavity.

show abstract

Section: Discussionmentioning

confidence: 99%

The examination of fatty acid taste with edible strips

Ebba

Abarintos

Kim

et al. 2012

Physiology & Behavior

View full text Add to dashboard Cite

show abstract

“…Heating causes several chemical alterations, e.g., elevations in the level of free fatty acids, changes in peroxide value, decreases in the degree of unsaturation and antioxidant content, and the formation of polymers resulting in a decreased nutritive value in the oils (4,(9)(10)(11)(12). The chemical changes are accompanied by changes in smell, taste, and color (3,6,13,14).…”

mentioning

confidence: 99%

Absorption in rats of rapeseed, soybean, and sunflower oils before and following moderate heating

Porsgaard

Zhang

Nielsen³

et al. 1999

Lipids

View full text Add to dashboard Cite

Rapeseed, soybean, and sunflower oil were heated for 15 min in a 5-mm oil layer in a pan at 180 degrees C. The fatty acid composition was almost unaffected by heating, while the polymer content rose slightly and the tocopherol content decreased, except in soybean oil. The absorption of oils before and after heating was investigated in lymph-cannulated rats. Oils were administered as emulsions through a gastrostomy tube and lymph was collected during the next 24 h. The highest accumulated lymphatic transport of total fatty acids was observed after administration of rapeseed oil, and the lowest after heated sunflower oil. The accumulated transport was similar for all unheated oils. The transport of fatty acids was significantly lower in rats receiving heated oil compared to those receiving the corresponding unheated oil. Small increases in polymers may have contributed to the decreased lymphatic transport of oil following heating, although this probably does not fully explain the effect. The absorption of sunflower oil was more affected by heating than the absorption of soybean or rapeseed oil. Furthermore, the largest decrease in total activity of tocopherols following heating was observed in sunflower oil. Overall, these results demonstrate that the absorption of vegetable oils is affected by moderate heating.

show abstract

“…The increased fatty acid concentration at pH 8.5 may have some effect on the bitter taste as well. For instance, linoleic acid, which is 1.3 times higher in R. salina at pH 8.5, is associated with a bitter flavor (Ledahudec and Pokorný 1991;Khan et al 2019). Moreover, microalgae under pH stress are known to accumulate polyphenols (Gauthier et al 2020).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Effect of pH on Rhodomonas salina growth, biochemical composition, and taste, produced in semi-large scale under sunlight conditions

et al. 2022

View full text Add to dashboard Cite

Rhodomonas salina is a microalgal species, belonging to the cryptophytes, and is widely used as aquaculture feed because of its high nutritional profile and phycoerythrin content. This study investigated the effect of pH on the growth, biochemical composition, and taste of R. salina when cultivated on a semi-large scale under natural light conditions. Two tubular photobioreactors (200 L) were used for the cultivation of R. salina with sunlight as the only illumination source. Two different pH setpoints were applied, 7 and 8.5. Optimal temperature and nutrient conditions were applied, according to previous research findings. The results demonstrated that the productivity of R. salina was higher at pH 7, 0.06–0.14 gdry weight L−1 day−1, compared to pH 8.5, 0.03–0.12 gdry weight L−1 day−1. It was found that protein and total fatty acid concentrations were higher in the biomass that was produced at pH 8.5, 33.7% and 12.3% of dry weight, respectively, while at pH 7, the protein content was 31.9% and the total fatty acids 8.8% of dry weight. The phycoerythrin concentration, like protein, was higher at pH 8.5, 2.7% of dry weight, compared to pH 7, 1% of dry weight. The free amino acid and nucleotide profile of R. salina was affected by the pH, resulting in increased equivalent umami concentration at pH 7. For the sensory evaluation, an expert panel on algae flavors evaluated the effect of pH on the taste of R. salina, reporting that the biomass that was produced at pH 7 had more umami flavor than the biomass that was produced at pH 8.5, which was evaluated as more bitter.

show abstract

Effect of free fatty acids on the flavour of frying oil

Cited by 8 publications

References 8 publications

The examination of fatty acid taste with edible strips

The examination of fatty acid taste with edible strips

Absorption in rats of rapeseed, soybean, and sunflower oils before and following moderate heating

Effect of pH on Rhodomonas salina growth, biochemical composition, and taste, produced in semi-large scale under sunlight conditions

Contact Info

Product

Resources

About