脂肪・脂肪酸が甘味に及ぼす影響

概要

論文の詳細を見る
Influence of fat or fatty acid on sweet taste was evaluated in the university students. The taste solutions were the mixture of sucrose and oleic acid or triolein. The concentration of sucrose was 0gust, 5gust and 10gust and that of oleic acid or triolein was 0%, 1%, 2% and 4%. The emulsifier was used 0.03% kertorol. The sweet intensity and the other taste intensity for the mixture of sucrose and oleic acid was higher than single sucrose solutions. However, the pleasantness for the mixtures was not different from the single sucrose solutions. The sweet intensity and the other taste intensity for the mixture of sucrose and triolein was not different from single sucrose solution. The pleasantness for the mixtures was not different from the single sucrose solutions. The sensation for single oleic acid and triolein was sweet, umami, and unexpressible. These results suggested that the sweet taste for sucrose might be a little added by fatty acid.
甲子園大学の論文
2007-03-31