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Bioscience, Biotechnology, and Biochemistry Volume 74, 2010 - Issue 9
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Original Articles

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

Susumu YAMAGUCHILaboratory of Food Function, Department of Food Science and Technology, Tokyo University of Marine Science and Technology;Oil and Fats Laboratory, J-Oil Mills, Inc.
,
Hidenori FUJIWARAOil and Fats Laboratory, J-Oil Mills, Inc.;Laboratory of Marine Biochemistry, Department of Aquatic Bioscience, Graduate School of Agricultural and Life Sciences, The University of Tokyo
,
Ikukazu TASHIMAOil and Fats Laboratory, J-Oil Mills, Inc.
,
Daigo IWANAGALaboratory of Food Function, Department of Food Science and Technology, Tokyo University of Marine Science and Technology
&
Hideki USHIOLaboratory of Food Function, Department of Food Science and Technology, Tokyo University of Marine Science and Technology;Laboratory of Marine Biochemistry, Department of Aquatic Bioscience, Graduate School of Agricultural and Life Sciences, The University of Tokyo
Pages 1884-1890 | Received 13 Apr 2010, Accepted 31 May 2010, Published online: 22 May 2014

Citations (3)

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Read on this site (1)

Susumu Yamaguchi, Hidenori Fujiwara, Ikukazu Tashima & Hideki Ushio. (2013) Oxidized arachidonic acid and hexanal enhance mouse taste perception of monosodium glutamate. Nutritional Neuroscience 16:2, pages 54-60.
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Articles from other publishers (2)

Kenji Kumazawa. (2020) Aroma Components of Processed Soybean Foods and Their Characteristics—Study on Attractive Food Flavors—大豆加工食品の香気成分とその特性—魅力的な食品開発のための香り成分研究—. Nippon Shokuhin Kagaku Kogaku Kaishi 67:10, pages 395-402.
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Susumu YAMAGUCHI. (2011) . KAGAKU TO SEIBUTSU 49:5, pages 297-299.
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