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1. Effects of Aroma Components from Oxidized Olive Oil on Preference.

Author

NAKANO, Kumiko, KUBO, Haruka, MATSUMURA, Shigenobu, SAITO, Tsukasa, and FUSHIKI, Tohru

Subjects
*OLIVE oil, *FATTY acid oxidation, *ODORS, *LABORATORY mice, *OLFACTORY receptors, *VOLATILE organic compounds
Abstract

The article discusses a study which investigates the impact of aroma components produced by the oxidation of olive oil on the oil's palatability. In the study, a mouse behavioral model was used which showed that gustation of rodents contributes to oil preferences and olfactory sensation plays a major role in the oil preference. The study informs that sensory effects of olive oil are linked with volatile compounds produced by the fatty acid oxidation.

Published
2013
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