Development of teaching materials on smell literacy to evaluate food quality

• Project/Area Number: 21830076
• Research Category: Grant-in-Aid for Research Activity Start-up
• Allocation Type: Single-year Grants
• Research Field: Education on school subjects and activities
• Research Institution: Ehime University
• Principal Investigator: TANIMOTO Shota Ehime University, 教育学部, 准教授 (80510908)
• Project Period (FY): 2009 – 2010
• Project Status: Completed (Fiscal Year 2010)
• Budget Amount: ¥2,639,000 (Direct Cost: ¥2,030,000、Indirect Cost: ¥609,000); Fiscal Year 2010: ¥1,248,000 (Direct Cost: ¥960,000、Indirect Cost: ¥288,000); Fiscal Year 2009: ¥1,391,000 (Direct Cost: ¥1,070,000、Indirect Cost: ¥321,000)
• Keywords: 教育学 / 食品 / 教材開発

Research Abstract

To develop teaching materials on smell literacy to evaluate food quality for safe and anxiety-free lives, the experiments are performed as follows. Changes in volatile compounds of yellowtail muscle during refrigerated storage were clarified. It was suggested that dark muscle contributes largely to smell of fresh as well as deteriorated fish muscle. Reference standards for fresh and non-fresh smells of yellowtail are made based on GC peak area of volatile compounds from dark muscle using commercial reagents. In addition, development of teaching materials for visual quality judgment of fish using its appearance and the investigation to use the reference standards for teaching materials were tried.