著者

久保 はるか Haruka Kubo

出版者

甲南大学法学会

雑誌

甲南法学 = Konan Hogaku : Konan Law Review (ISSN:04524179)

巻号頁・発行日

vol.57, no.3・4, pp.571-604, 2017-03-30

著者

Kumiko NAKANO Haruka KUBO Shigenobu MATSUMURA Tsukasa SAITO Tohru FUSHIKI

出版者

(社)日本農芸化学会

雑誌

Bioscience, Biotechnology, and Biochemistry (ISSN:09168451)

巻号頁・発行日

vol.77, no.6, pp.1166-1170, 2013-06-23 (Released:2013-06-23)

参考文献数

24

被引用文献数

6

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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.

著者

久保 はるか Haruka Kubo

出版者

甲南大学法学会

雑誌

甲南法学 (ISSN:04524179)

巻号頁・発行日

vol.57, no.3, pp.759-792, 2017-03