Analysis of aroma compounds and the mechanism on the flavor-enhancing effect of foods
| Project/Area Number |
20300239
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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 | Ochanomizu University |
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Principal Investigator |
KUBOTA KIKUE Ochanomizu University, 大学院・人間文化創成科学研究科, 教授 (90008730)
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| Project Period (FY) |
2008 – 2010
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| Project Status |
Completed (Fiscal Year 2010)
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| Budget Amount *help |
¥19,110,000 (Direct Cost: ¥14,700,000、Indirect Cost: ¥4,410,000)
Fiscal Year 2010: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
Fiscal Year 2009: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
Fiscal Year 2008: ¥13,390,000 (Direct Cost: ¥10,300,000、Indirect Cost: ¥3,090,000)
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| Keywords | 風味増強 / におい成分 / 香辛料 / 合わせだし / コブミカン葉 / バジル / 食品 / 香気成分 / だし汁 / 風味増強作用 / スイートバジル / コンブだし / 鰹節だし / トマトスープ / ニンジン香気 / キャピラリーGC-分取クロマトグラフィ / スパイス / コンブだし汁 / 鰹節だし汁 / チキンブロス / キャピラリーGC-分取 / においと味の相互作用 |
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| Research Abstract |
We examined the flavor-enhancing effects of aroma fractions of some spices in soup-preparation and dried kelp in mixed dashi-soup prepared with dried bonito and dried kelp. In this study, we ascertained the some aroma compounds in the leaves of kaffier lime and dried sweet basil effected the flavor-enhancing effects on chicken broth and tomato soup, respectively. In addition, aroma fraction of dashi-soup from dried kelp also enhanced the flavor of dashi-soup prepared from dried bonito with umami-taste substances.
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Report
(4 results)
Research Products
(5 results)
