1986 年 19 巻 2 号 p. 119-124
Effect of edible oils applied to five types of cooking on the astringent taste of eggplant was stuin relation to the contents of total polyphenols and chlorogenic acid in the cooked foods.
The boiled eggplant cooked with oil was less astringent than the boiled one without oil.
The astringency of cooked eggplants was strongest in the steamed one and weakest in the fried ones, either in shallow or deep frying.
The contents of total polyphenol and chlorogenic acid had no relation with the astringency in the cooked eggplant with and without application of edible oil. The chlorogenic acid content was higher in the steamed and deep-fried eggplants than in the other cooked ones.
The caffeic acid solution to which 5 % of an edible oil was added showed weaker astringency by a sensory test than the same solution without oil.
It was concluded that the edible oil does not decrease the astringent ingredients in food materials,, but suppresses their astringency by coating the ingredients and thus weakening their stimulus to taste buds, with the result of improving taste of cooked foods.