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

The article presents a study which examines the influence of oxidized arachidonic acid (AA) or hexanal on the bitter and umami taste perception of mouse. The study determines the mouse licking frequency of mice subjects in a tastant with and without water extract from oxidized AA to a quinine hydrochloride (QHCl). Result shows decrease of mice licking frequency in concentrations having QHCl. Moreover, the study concludes that hexanal affects mouse perception of taste to QHCl.