Adding Pure Oleogustus Flavor
Recent scientific research indicates that there's a sixth taste, oleogustus. Responsible for the flavorful taste of fat in small quantities, and rancidity in large quantities. The research also indicates that the oleogustus is primarily attributed to the long chain fatty acids in dietary fats.
I'm looking for a way to add concentrated oleogustus flavor to dishes. Much the same way that MSG adds umami or sugar adds sweetness. One of the primary reasons being that low-fat foods could be made more palatable by the addition. For example lean cuts of beef cooked with oleogustus would take more like their well-marbled counterparts.
I've looked extensively to find any writing on this topic, but haven't come across anything substantial. My hunch is that high omega-3 fish or flax oils might do the trick. DHA, EPA and ALA are all 20-carbon fatty acid chains, which should give them a strong oleogustus flavor. But getting the ratios right is another problem, too much oleogustus is always bad tasting. And fish oil isn't exactly known for being tasty, so maybe it's introducing too many other undesirable flavors.
Any thoughts on how to distill an essence of oleogustus taste? Or whether it's even worth trying to add this flavor?
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Best Answer
The journal article lists the chemicals they used, the concentrations tested, and the suppliers they purchased them from (https://academic.oup.com/chemse/article-lookup/doi/10.1093/chemse/bjv036). Contact the manufacturer and ask for pricing. Their website will likely give quantities and item numbers. Make sure it is food grade. I’ve been able to buy small quantities of pure food grade chemicals for $40 from Sigma (as a business). It’s possible they do not sell to individuals though. As a second source, try amazon.
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What does oleogustus taste like?
Oleogustus was described as \u201cunpalatable,\u201d \u201crancid\u201d and \u201cirritating.\u201d But that's only when it's tasted on its own. Combined with other flavors, oleogustus can be delicious.Can we taste fat?
"The taste component of fat is often described as bitter or sour because it is unpleasant, but new evidence reveals fatty acids evoke a unique sensation satisfying another element of the criteria for what constitutes a basic taste, just like sweet, sour, salty, bitter and umami.What is oleogustus?
Scientists Make The Case For A 6th Taste \u2014 But It's Less Than Tasty : The Salt They call it "oleogustus," or the taste for fat. But nutrition scientist Rick Mattes says it's far from delicious. Found in rancid food, it's often an unpleasant warning.Fat Is The 6th Taste Sensation
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