Effect of edible oils and oil emulsions on the perception of basic tastes

The intensity of sweet, bitter or astringent tastes is reduced by consumpti on of edible oil or oil emulsions immediately before the ingestion of test solutions. The basic taste substances were dissolved in 30% aqueous ethanol , flavoured with plant extracts. The time-intensity dependence was influenc ed similarly. The sensitivity of taste receptors returned to the original v alue within 15-20 min. Intensities of acidic or salty tastes were not affec ted.