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To elocidate the effects of oils, particularly tuna oil, on taste perception, we conducted sensory analysis employing an oil-in-water emulsion prepared with basic taste substances and 3 oil species. Each type of oil extended perception retention, and did not affect sweetness or saltiness, but suppressed sourness and bitterness. Bitterness suppression was highest in tuna oil. Tuna oil also enhanced umami intensity. The results of individual fatty acid addition test were in good agreement with these effects of tuna oil. Thus, we proposed that tuna oil's specific fatty acid composition resulted in the specific taste effects of tuna oil. Cette etude evalue les effets des huiles sur la perception humaine de la saveur. Pour cela, des analyses sensorielles sont conduites sur des emulsions huile-dans-l'eau preparees avec des substances de saveur de base et 3 types d'huiles: huile de thon, huile de soja, huile de mais a forte teneur en acide oleique. Chaque type d'huile etend la retention de la perception, n'affecte pas la saveur sucree ou salee, mais suprime les saveurs acides et ameres.

The changes in concentration of adenosine triphosphate (ATP) and related compounds were examined as well as free amino acids, organic acids, betaines, glycogen and glycolytic metabolites in the Japanese baking scallop (Pecten albicans) during storage at 0° and 5°C. High amounts of free amino acids and glycine betaine were found. Adenosine monophosphate, inosine and hypoxanthine accumulated during storage, but inosine monophosphate was not detected. Hypoxanthine concentration was considered more appropriate as a freshness index than K value. Taurine, glycine and arginine were the main free amino acids and accounted for 91% of the total immediately after death. D-lactate increased, but no substantial change of L-lactate was detected during storage.