@article{oai:oacis.repo.nii.ac.jp:00001997,
 author = {Nakaya, Kyoko and Kohata, Tomoko and Doisaki, Nobushige and Ushio, Hideki and Ohshima, Toshiaki},
 issue = {4},
 journal = {Fisheries Science},
 month = {Jul},
 note = {By conducing organoleptic analysis, the authors investigated the effect of oil droplet size on human preference to the taste of oil‐in‐water (o/w) emulsions to which several tastants were added. Two singly dispersed o/w emulsions, different in oil droplet sizes, consisting of 10% triacilglycerol purified from tuna, sardine or soybean oil, 0.5% emulsifier and water were prepared by ceramic membrane filtration. Organoleptic analysis showed that the impressions of sweetness, bitterness and umami, which were developed by addition of certain taste substances, were different between o/w emulsions with different oil droplet sizes. The results of two‐bottle choice tests, which were carried out using olfactory‐blocked mice, showed that o/w emulsions with 1.00‐µm droplets, with added sweet or bitter substances, were preferred to emulsion with 5.50‐µm droplets. These results suggest that the droplet size of o/w emulsion remarkably influences certain taste impressions created by added taste substances.},
 pages = {877--883},
 title = {Effect of oil droplet sizes of oil‐in‐water emulsion on the taste impressions of added tastants},
 volume = {72},
 year = {2006}
}