Effects of the volatile fractions in soup stock on the perception of umami taste

• Project/Area Number: 24700842
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits, studies on eating habits
• Research Institution: Fukuoka Women's University
• Principal Investigator: TOKUNAGA Miki 福岡女子大学, 文理学部, 助手 (90610238)
• Project Period (FY): 2012-04-01 – 2014-03-31
• Project Status: Completed (Fiscal Year 2013)
• Budget Amount: ¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000); Fiscal Year 2013: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000); Fiscal Year 2012: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
• Keywords: うま味

Research Abstract

We examined the effects of the volatile fractions in niboshi soup stock on the perception of the umami taste using a sensory evaluation and functional magnetic resonance imaging (fMRI). The umami intensity in the volatile fractions was greater than that in the mixture of amino and nucleic acids. The umami perception of volatile fraction might be due to the activation of the olfactory area and the dorsolateral prefrontal cortex in the brain.

Research Products

• [Journal Article] Reversal of immunogenicity of hepatitis B antigen by treatment with nutraceuticals (OMEGA QGEL) (2013)
  • Author(s): R.B.Singh, M.Tokunaga, T.Takahashi, D.Wilson, E.Gerasimova and F.D.Meester
  • Journal Title: The Open Neutraceuticals Journal Volume: 6 Pages: 45-48
• [Journal Article] Reversal of immunogenicity of hepatitis B antigen by treatment with nutraceuticals (OMEGA QGEL) (2013)
  • Author(s): R.B.Singh, M.Tokunaga, T.Takahashi, D.Wilson, E.Gerasimova and F.D.Meester
  • Journal Title: Open Neutraceut Journal Volume: 6 Pages: 45-48
  • Peer Reviewed
• [Journal Article] 摂取するスープの温度が温度感覚、体温および心拍数に及ぼす影響 (2012)
  • Author(s): 御堂直樹、徳永美希、磯村隆、野口孝則
  • Journal Title: 日本食品科学工学会誌 Volume: 第59巻、第6号 Pages: 262-267
  • NAID: 10030655552
• [Journal Article] Diet, nutrient and noncommunicable diseases (2012)
  • Author(s): M.Tokunaga, T.Takahashi, R.B.Singh, D.Rupini, E.Toda, T.Nakamura, H.Mori and D.W.Wilson
  • Journal Title: The Open Nutraceuticals Journal Volume: 5 Pages: 146-159
• [Journal Article] Association of high w6/w3 fatty acid ratio diet with causes of death due to noncomunicable diseases among decedents in north India (2012)
  • Author(s): J.Fedacko, V.Vargova, R.B.Singh, B.Anjum, T.Takahashi, M.Tokunaga, S,Dharwadkar, S.Singh, V,Singh, S.K.Kulshresth, F.D.Meester and D.W.Wilson
  • Journal Title: The Open Nutraceuticals Journal Volume: 5 Pages: 113-123
• [Journal Article] Association of High w6/w3 Fatty Acid Ratio Diet with Causes of Death Dur to Noncomunicable Diseases Among Decedents in north India. (2012)
  • Author(s): J.Fedacko, V.Vargova, R.B.Singh, B.Anjum, T.Takahashi, M.Tokunaga, S.Dharwadkar, S.Singh, V.Singh, S.K.Kulshresth, F.D.Meester and D.W.Wilson
  • Journal Title: The Open Nutraceuticals Journal Volume: 5 Pages: 113-123
  • Peer Reviewed
• [Journal Article] Diet, Nutrient and Noncommunicable Diseases. (2012)
  • Author(s): M.Tokunaga, T.Takahashi, R.B.Singh, D.Rupini, E.Toda, T.Nakamura, H.Mori and D.W.Wilson
  • Journal Title: The Open Nutraceuticals Journal Volume: 5 Pages: 146-159
  • Peer Reviewed
• [Presentation] Effects of salt on umami perception in the volatile soup stock and IMP fractions. (2013)
  • Author(s): M.Tokunaga, K.Azeno, M.Niwa, K.Kubo, Y.Hirano, J.Mizuno, M.Onozuka, R.B.Singh, D.Wilson, F.D.Meester, and T.Takahashi
  • Organizer: 17th World Congress of Clinical Nutrition
  • Place of Presentation: sofia, Bulgaria
  • Year and Date: 2013-10-25
• [Presentation] Synergy of umami taste perceptions in volatile fractions of soup stock and IMP or MSG (2013)
  • Author(s): K.Azeno, M.Niwa, K.Kubo, Y.Hirano, J.Mizuno, M.Onozuka, R.B.Singh, D.Wilson, F.D.Meester, T.Takahashi, M.Tokunaga.
  • Organizer: 17th World Congress of Clinical Nutrition
  • Place of Presentation: sofia, Bulgaria
  • Year and Date: 2013-10-25
• [Presentation] fMRI測定による煮干しだしの匂いによって惹起するうま味認知機序の解明 (2012)
  • Author(s): 徳永美希、丹羽政美、久保金哉、平野好幸、小野塚実、高橋徹
  • Organizer: 第18回Hindgut Club Japanシンポジウム
  • Place of Presentation: 専修大学
  • Year and Date: 2012-12-08
• [Presentation] Synergy of umami taste perceptions in volatile fractions of soup stock and IMP or MSG
  • Author(s): K.Azeno, M.Niwa, K.Kubo, Y.Hirano, J.Mizuno, M.Onozuka, R.B.Singh, D.Wilson, F.D.Meester, T.Takahashi, and M.Tokunaga
  • Organizer: 17th World Congress of Clinical Nutrition
  • Place of Presentation: Sofia, Bulgaria
• [Presentation] Effects of salt on umami perception in the volatile soup stock and IMP fractions
  • Author(s): M.Tokunaga, K.Azeno, M.Niwa, K.Kubo, Y.Hirano, J.Mizuno, M.Onozuka, R.B.Singh, D.Wilson, F.D.Meester, and T.Takahashi
  • Organizer: 17th World Congress of Clinical Nutrition
  • Place of Presentation: Sofia, Bulgaria