Mechanism of release of retronasal aroma, and retronasal aroma perception investigated by organoleptic method
| Project/Area Number |
17300239
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Nippon Veterinary and Life Science University |
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Principal Investigator |
ODAKE Sachiko Nippon Veterinary and Life Science University, Dept. of Life Science, Associate Professor (60233540)
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| Co-Investigator(Kenkyū-buntansha) |
AKUZAWA Ryozo Nippon Veterinary and Life Science University, Dept. of Life Science, Professor (40147864)
MIURA Takayuki Nippon Veterinary and Life Science University, Dept. of Life Science, Assistant Professor (30440069)
SHIMAMURA Tomoko Kochi University, Dept. of Agriculture, Associate Professor (50350179)
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| Project Period (FY) |
2005 – 2007
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| Project Status |
Completed (Fiscal Year 2007)
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| Budget Amount *help |
¥14,900,000 (Direct Cost: ¥14,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2007: ¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2006: ¥3,000,000 (Direct Cost: ¥3,000,000)
Fiscal Year 2005: ¥8,000,000 (Direct Cost: ¥8,000,000)
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| Keywords | mastication / retronasal aroma / released aroma / flavor release / mouth model / mastication machine / masticatory force / 食品 / 牛乳 / 肉製品 / 咀噛 |
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| Research Abstract |
Behavior of retronasal aroma, which generated during mastication of food, was investigated.
The study was consisted two parts : panelist measurement and mouth model measurement.
Panel test was conducted using meat (different fat content of beef) and dairy products (milk, processed cheese). Masticatory properties, such as frequency of mastication, masticatory force, frequency of swallowing, secreted volume of saliva, and breath flow rate, were strongly depended on panelists. Some changed the properties among different food samples, and the other did not.
A mouth model used since 1996 revealed that masticatory force did not follow the panelists' value, it showed lower than the panelists' ones. A new mouth model was developed and it was the first machine which could monitor masticatory force during mimic mastication.
It was clarified that oil-soluble aroma compounds shoed low tendency to be retronasal aroma, and masticatory force influenced the amount of retronasal aroma.
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Report
(4 results)
Research Products
(18 results)
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[Presentation] 乳脂肪含量の異なる牛乳からの香気放散2007
Author(s)
小竹 佐知子
Organizer
日本酪農科学会平成19年度大会
Place of Presentation
ホテルグランペェール岐由(岐阜市)
Year and Date
2007-08-24
Description
「研究成果報告書概要(和文)」より
Related Report
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