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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

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