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Effect of edible oils and oil emulsions on the perception of basic tastes
1Institute of Chemical Technology, Department of Food Chemistry and Analysis, Prague, Czech Republic.
Die Nahrung
|January 9, 1999
Abstract:
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.