脂質の呈味性に関する研究 (第2報)
加熱大豆油中の遊離脂肪酸の呈味性に及ぼす影響
1970 年 19 巻 1 号 p. 10-12
詳細
1970 年 19 巻 1 号 p. 10-12
For the purpose of a fundamental elucidation of the change of the taste of oils caused by heating, fractionation of components of heated oil has been carried out. The earlier part of the work was reported in the previous paper, and the present paper deals with the effect on the taste of free fatty acids resulting from the heated oil.
Commercial soybean oil was blown with air at 180±3°C for 48 hours. The results of organoleptic test indicated that the original oil, added with free fatty acids separated from heated oil, increased not only the oily taste but the odour. From the profile-test, however, it was manifested that the contribution of free fatty acids was not essential to the change of the taste of oils caused by heating.
