Contribution to the Deliciousness of Fats and Oils in Foods

Abstract

One of the factors that contributes to the deliciousness of fats and oils in foods is the ability to adsorb aroma components. We investigated the difference in the ability to adsorb aroma components in various fats and oils and some trace components. As a result, it was suggested that fats and oils with a small amount of solid fat generally have a higher ability to adsorb aroma components. It was also clarified that the ability to adsorb aroma components was further increased by adding a small amount of glycerin and plant sterol. In these studies, it was found that the fats and oils may contribute to the deliciousness and “koku” by acting as a solvent for the aroma components.