… The results of individual fatty acid addition test were in good agreement with … fatty acid
composition resulted in the specific taste effects of tuna oil. Keywords: tuna oil, 5 basic tastes, taste …

… that free fatty acids are detectable when non-taste cues are minimized. Free fatty acids
varying in … transduction mechanisms, the study of fat as a basic taste quality began in earnest. …

… Future confirmation of a “fatty” taste quality would not only contribute to our understanding
of basic taste biology but also hold implications for understanding taste disorders, food …

… , composition of fat replacers), … fat taste” now provide a comprehensive body of evidence
supporting the existence of another basic or primary taste quality for selected fatty acids (fat taste…

… of tuna oil, greatly contributes to tuna oil specific effects on basic tastes and flavor. Keywords:
… Fatty acid composition of oil species affect the five basic taste perceptions. J Food Sci 67(2):…

… (16) have suggested that fatty acids are not primary taste stimuli but rather sensitize taste
receptor cells so they are more reactive to primary effective stimuli. To support this hypothesis, …

… The purpose of this work is to present objective measurements of meat quality characteristics
(colour, tenderness, juiciness, fatty acid composition, sensory and instrumental flavour …

… This review considers the factors controlling fat deposition and fatty acid composition in
adipose tissue and muscle of pigs, sheep and cattle and the roles of fat in meat quality in these …

… fatty acids would affect the flavour profile. In order to investigate these ideas further, fat content,
muscle fatty acid composition and flavour … variation in fatty acid composition and flavour …

… fatty acid composition to muscle palatability. … of the fatty acid composition of all three
muscles with panel evaluations indicated no definite association between intramuscular fatty acid …