Effects of Aroma Components from Oxidized Olive Oil on Preference
The present study explored the possibility that aroma components generated by the oxidation of olive oil may enhance the palatability of olive oil. Using a mouse behavioral model, we found that olive oil oxidized at room temperature for 3 weeks after opening the package, and heated olive oil were bo...
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| Veröffentlicht in: | Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2013, Vol.77 (6), p.1166-1170 |
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| container_end_page | 1170 |
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| container_issue | 6 |
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| container_title | Bioscience, biotechnology, and biochemistry |
| container_volume | 77 |
| creator | NAKANO, Kumiko KUBO, Haruka MATSUMURA, Shigenobu SAITO, Tsukasa FUSHIKI, Tohru |
| description | The present study explored the possibility that aroma components generated by the oxidation of olive oil may enhance the palatability of olive oil. Using a mouse behavioral model, we found that olive oil oxidized at room temperature for 3 weeks after opening the package, and heated olive oil were both significantly preferred over non-oxidized olive oil. Furthermore, this preference was enhanced with an additive of oxidized refined olive oil flavoring preparation at a certain concentration. These results suggest that the aroma of oxidized fat might be present in most fats, and might act as a signal that makes possible the detection of fats or fatty acid sources. |
| doi_str_mv | 10.1271/bbb.120861 |
| format | Article |
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Using a mouse behavioral model, we found that olive oil oxidized at room temperature for 3 weeks after opening the package, and heated olive oil were both significantly preferred over non-oxidized olive oil. Furthermore, this preference was enhanced with an additive of oxidized refined olive oil flavoring preparation at a certain concentration. 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These results suggest that the aroma of oxidized fat might be present in most fats, and might act as a signal that makes possible the detection of fats or fatty acid sources.</description><subject>Animals</subject><subject>aroma</subject><subject>Dietary Fats, Unsaturated - metabolism</subject><subject>Fatty Acids - chemistry</subject><subject>Fatty Acids - metabolism</subject><subject>flavoring preparation</subject><subject>Mice</subject><subject>Olea</subject><subject>Olive Oil</subject><subject>Oxidation-Reduction</subject><subject>oxidized fat</subject><subject>Plant Oils - chemistry</subject><subject>Plant Oils - metabolism</subject><subject>preference</subject><issn>0916-8451</issn><issn>1347-6947</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkUtLxDAUhYMoOo5u_AFScCNCNbdJmmQ5DOMDhLrQdUjzgErbjMmMr19vZNSFCK7u5fBx4JyD0BHgc6g4XLRtmx8sathCEyCUl7WkfBtNsIS6FJTBHtpP6RHjLDDYRXsV4VRwVk3QbOG9M6tUBF_MYhh0MQ_DMoxuzJrPQtG8drZ7d7Zo-u7ZFU3XF2Es7qLzLrrRuAO043Wf3OHXnaKHy8X9_Lq8ba5u5rPb0tRUrEojBQggFWnBcEK18LpiGjMmiLWW2pbVWGCLMcWV1BIwc63h3tZSM-kkkCk63fguY3hau7RSQ5eM63s9urBOCmrKcUWFxP-jhOe6chUioye_0MewjmMOooBygSsAIjN1tqFMDCnl6GoZu0HHNwVYfW6g8gZqs0GGj78s1-3g7A_6XXoG2AboRh_ioF9C7K1a6bc-RB_1aLqkyB_GH1-mkGg</recordid><startdate>2013</startdate><enddate>2013</enddate><creator>NAKANO, Kumiko</creator><creator>KUBO, Haruka</creator><creator>MATSUMURA, Shigenobu</creator><creator>SAITO, Tsukasa</creator><creator>FUSHIKI, Tohru</creator><general>Japan Society for Bioscience, Biotechnology, and Agrochemistry</general><general>Oxford University Press</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7QO</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>2013</creationdate><title>Effects of Aroma Components from Oxidized Olive Oil on Preference</title><author>NAKANO, Kumiko ; KUBO, Haruka ; MATSUMURA, Shigenobu ; SAITO, Tsukasa ; FUSHIKI, Tohru</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c648t-c98181323b1c734a8fa25a05583ddd4db56080d004029a9105ebc7fd69a59e913</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Animals</topic><topic>aroma</topic><topic>Dietary Fats, Unsaturated - metabolism</topic><topic>Fatty Acids - chemistry</topic><topic>Fatty Acids - metabolism</topic><topic>flavoring preparation</topic><topic>Mice</topic><topic>Olea</topic><topic>Olive Oil</topic><topic>Oxidation-Reduction</topic><topic>oxidized fat</topic><topic>Plant Oils - chemistry</topic><topic>Plant Oils - metabolism</topic><topic>preference</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>NAKANO, Kumiko</creatorcontrib><creatorcontrib>KUBO, Haruka</creatorcontrib><creatorcontrib>MATSUMURA, Shigenobu</creatorcontrib><creatorcontrib>SAITO, Tsukasa</creatorcontrib><creatorcontrib>FUSHIKI, Tohru</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Bioscience, biotechnology, and biochemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>NAKANO, Kumiko</au><au>KUBO, Haruka</au><au>MATSUMURA, Shigenobu</au><au>SAITO, Tsukasa</au><au>FUSHIKI, Tohru</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Aroma Components from Oxidized Olive Oil on Preference</atitle><jtitle>Bioscience, biotechnology, and biochemistry</jtitle><addtitle>Biosci Biotechnol Biochem</addtitle><date>2013</date><risdate>2013</risdate><volume>77</volume><issue>6</issue><spage>1166</spage><epage>1170</epage><pages>1166-1170</pages><issn>0916-8451</issn><eissn>1347-6947</eissn><abstract>The present study explored the possibility that aroma components generated by the oxidation of olive oil may enhance the palatability of olive oil. 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| ispartof | Bioscience, biotechnology, and biochemistry, 2013, Vol.77 (6), p.1166-1170 |
| issn | 0916-8451 1347-6947 |
| language | eng |
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| source | MEDLINE; Oxford University Press Journals All Titles (1996-Current); J-STAGE (Japan Science & Technology Information Aggregator, Electronic) Freely Available Titles - Japanese; Open Access Titles of Japan; EZB-FREE-00999 freely available EZB journals; Free Full-Text Journals in Chemistry |
| subjects | Animals aroma Dietary Fats, Unsaturated - metabolism Fatty Acids - chemistry Fatty Acids - metabolism flavoring preparation Mice Olea Olive Oil Oxidation-Reduction oxidized fat Plant Oils - chemistry Plant Oils - metabolism preference |
| title | Effects of Aroma Components from Oxidized Olive Oil on Preference |
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