Research on salt reduction and umami recognition applying umami enhancement effect of umami of volatile soup stock

• Project/Area Number: 16K21273
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits; Basic / Social brain science
• Research Institution: Kanagawa University of Human Services
• Principal Investigator: TOKUNAGA Miki 神奈川県立保健福祉大学, 保健福祉学部, 助教 (90610238)
• Project Period (FY): 2016-04-01 – 2019-03-31
• Project Status: Completed (Fiscal Year 2018)
• Budget Amount: ¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000); Fiscal Year 2018: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000); Fiscal Year 2017: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000); Fiscal Year 2016: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
• Keywords: うま味 / だし揮発性成分 / 揮発性成分 / 背外側前頭前野 / 減塩 / 脳賦活化部位

Outline of Final Research Achievements

We examined the enhancement effect of the volatile fractions of niboshi soup stock and salt using a sensory evaluation and functional magnetic resonance imaging (fMRI). The umami intensity in the volatile fractions of soup stock added with 6 g/L of sodium chloride was greater than that of the other solutions. The enhancement effect of the umami perception of the volatile fractions of soup stock and salt might be due to the activation of the dorsolateral prefrontal cortex, the superior temporal gyrus and the orbitofrontal cortex in the brain.

Academic Significance and Societal Importance of the Research Achievements

だしの揮発性成分と塩とのうま味の増強効果の機序を神経科学的に明らかにすることは、うま味認知の一助となると考えている。社会的意義として、うま味を惹起するだしの揮発性成分と塩とのうま味の増強効果を食品に応用することで、うま味を保ちつつ減塩が可能となる可能性があると考えている。

Research Products

• [Presentation] 鰹だし揮発性成分とグルタミン酸ナトリウムの混合摂取によるうま味増強に関する脳内における機序 (2016)
  • Author(s): 徳永美希、畔野佳央理、丹羽政美、平野好幸、神田知子、丸山智美、久保金弥、安細敏弘、小野塚實、高橋徹
  • Organizer: 第70回日本栄養・食糧学会大会
  • Place of Presentation: 武庫川女子大学