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Imprint
Identification of retronasal-olfactory und orosensory active modulators of fat taste of dietary oils
Project
Project code: DFG
Contract period: 01.01.2009
- 31.12.2012
Purpose of research: Applied research
In the framework of the collective research program, we wanted to investigate whether lipoid compounds of the unsaponifiable matter of food lipids could have a postprandial satiable effect. Fat-reduced food lacking these compounds, however, showed an increased amount of consumption in animal experiment. Because the results of several publications show the evidence, that olfactory receptor expression was also found in the human gastrointestinal tract, the idea was, that aroma compounds, which are present in the unsaponifiable matter, could be involved in the regulations of satiety, for instance by the release of hormones like serotonin. Possibly, fat-reduced food could be optimated by lipoid additives, which indicate a satiable effect, but have less energy density. In the first human intervention study, the most positive physiological effects were observed for olive oil, so the results of this plant oil are pointed out here. For the extraction of the volatiles we needed a solvent-free method, because the volatile fraction had to be applied in in-vitro studies. Therefore, we adopted the so-called thinfilm-destillation without using any solvent. For the characterisation of the volatile fraction of the olive oil, the methods of the molecular sensory science concept were applied. The results of AEDA (aroma extract dilution analysis) revealed 19 odour-active compounds with FD ≥ 16, among them C6-aldehydes like (E)-2-hexenal, (Z)-3-hexenal and hexanal which are enzymatically generated from linoleic- and α-linolenic acid (= lipoxygenase pathway). They were analysed as the main contributors to the grassy, green apple smelling note of cold pressed olive oil based on high FD-factors (2048, 1024 and 512, respectively). Because of the positive effects of olive oil in the first human intervention study, we concentrated on this plant oil. The comparison of five cold pressed olive oils with significant difference in its overall aroma showed clear variances in its volatile composition, which are not only qualitative, but quantitative. For example, the concentrations of hexanal and (E)-2-hexenal were much lower in the selected olive oil from Spain than in the virgin olive oils from other countries. The quantitative data of the different olive oils provide a basis for a bioactivity-guided screening in cell systems with regard to glucose- and fatty acid uptake.
Section overview
Subjects
- Physiology of Nutrition
Collaborative Project
Saturated fat perception and regulation: approach to the development of reduced-fat foods
