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Agricultural and Resource Economics
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
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The Effect Of Lipids On Recognition Thresholds And Intensity Ratings Of The Five Basic Tastes, Jennifer Ellen Thurgood
The Effect Of Lipids On Recognition Thresholds And Intensity Ratings Of The Five Basic Tastes, Jennifer Ellen Thurgood
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
In addition to the contribution of lipids to food texture and aroma, the effect of lipids on taste perception is now commonly studied. It has been found that lipids may affect taste perception through lipid composition (i.e., cis-polyunsaturated fatty acids).
This study assessed the effect of lipid composition on the recognition thresholds of the basic tastes (i.e., sour, umami, bitter, salty, sweet) in emulsion model systems as well as taste intensities perceived at low suprathreshold concentrations. Taste thresholds and intensities in corresponding aqueous systems were determined for comparison. To evaluate the effect of lipid chemical composition on tastant detection, …