| 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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| 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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