| Project/Area Number |
22500735
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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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 | Yamaguchi Prefectural University |
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Principal Investigator |
SHIMADA Kazuko 山口県立大学, 看護栄養学部, 教授 (70145936)
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| Project Period (FY) |
2010 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2012: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2011: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2010: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
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| Keywords | 豆腐 / 製造条件 / 香気成分 / マル トール / リポキシゲナーゼ / 風味 / 官能評価 / 豆腐製造条件 / 主成分分析 / 重回帰分析 / こく味 / 甘味 / マルトール / DDMPサポニン / 遊離糖 |
|---|
| Research Abstract |
Maltol, one of volatile components in tofu, was produced by thethermo-decomposition of DDMP saponin on heating process of go (slurry of ground soybean).The amount increased with temperature and time of heating. Some alcohols such as1-pentanol, 1-penten-3-ol, 2-penten-1-ol and 1-hexanol in volatile components relatedto soybean flavor in tofu and weakened the strength of unpleasant taste. Hexanoic acidand octanoic acid caused unpleasant taste. Maltol caused the sensation of sweetness andmasked soybean flavor.
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