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?