Effect of Oxidized Arachidonic Acid and Hexanal on the Mouse Taste Perception of Bitterness and Umami

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  • YAMAGUCHI Susumu
    Laboratory of Food Function, Department of Food Science and Technology, Tokyo University of Marine Science and Technology Oil and Fats Laboratory, J-Oil Mills, Inc.
  • FUJIWARA Hidenori
    Oil and Fats Laboratory, J-Oil Mills, Inc. Laboratory of Marine Biochemistry, Department of Aquatic Bioscience, Graduate School of Agricultural and Life Sciences, The University of Tokyo
  • TASHIMA Ikukazu
    Oil and Fats Laboratory, J-Oil Mills, Inc.
  • IWANAGA Daigo
    Laboratory of Food Function, Department of Food Science and Technology, Tokyo University of Marine Science and Technology
  • USHIO Hideki
    Laboratory of Food Function, Department of Food Science and Technology, Tokyo University of Marine Science and Technology Laboratory of Marine Biochemistry, Department of Aquatic Bioscience, Graduate School of Agricultural and Life Sciences, The University of Tokyo

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The oxidization of fatty acids generates many volatile compounds forming an aroma, but little is known whether mammals use gustatory sense to detect the oxidized products as a taste or only use olfactory sense to detect as an aroma. We examined in this study the effect of aqueous extracts of the compounds from autoxidized arachidonic acid (AA) ethyl ester or hexanal which is the predominant component generated from oxidized AA by the anosmic mouse licking performance to a tastant. The addition of the water extract from oxidized AA or hexanal to a quinine hydrochloride (QHCl) solution decreased the anosmic mice licking frequency at several concentrations of QHCl. Hexanal also reduced the licking frequency of anosmic mice conditioned to avoid MSG at several concentrations of monosodium glutamate (MSG). These results suggest that hexanal would affect mouse taste perception to QHCl and MSG via the gustatory sensation.

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