Taste Perception and Oil

Abstract

Human can distinguish food whether should intake or evade for body by taste perception. Sweetness and Umami prompt to consume carbohydrates and proteins each for energy intake and to compose body. From a nutritional point of view, it is reasonable that taste of oil and fats has existed as well as sugar and amino acid, whereas mainly has been considered oil and fats have no tastes other than texture stimulus. We showed that arachidonic acid contribute to make foods better, especially umami was increased by arachidonic acid. Besides, rodent studies elucidated that composed materials of arachidonic acid affected taste perception.