title: Effects of aroma components from oxidized olive oil on preference.
abstract: 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.
authors.affiliation: Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan. foodart@kais.kyoto-u.ac.jp
authors.forename: Kumiko
authors.initials: K
authors.lastname: Nakano
authors.forename: Haruka
authors.initials: H
authors.lastname: Kubo
authors.forename: Shigenobu
authors.initials: S
authors.lastname: Matsumura
authors.forename: Tsukasa
authors.initials: T
authors.lastname: Saito
authors.forename: Tohru
authors.initials: T
authors.lastname: Fushiki
mesh_terms: D000818:Animals; D004042:Dietary Fats, Unsaturated / Q000378:metabolism*; D005227:Fatty Acids / Q000737:chemistry / Q000378:metabolism*; D051379:Mice; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry / Q000378:metabolism*
chemical_list: D004042:Dietary Fats, Unsaturated; D005227:Fatty Acids; D000069463:Olive Oil; D010938:Plant Oils