Salt and umami enhancements by flavor of various stocks

• Project/Area Number: 25350108
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Doshisha Women's College of Liberal Arts
• Principal Investigator: Mariko Manabe 同志社女子大学, 生活科学部, 教授 (50329968)
• Research Collaborator: CHEN Tzu-Hsiu
• Project Period (FY): 2013-04-01 – 2016-03-31
• Project Status: Completed (Fiscal Year 2015)
• Budget Amount: ¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000); Fiscal Year 2015: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000); Fiscal Year 2014: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000); Fiscal Year 2013: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
• Keywords: 官能評価 / だし / 塩味 / うま味 / におい / 鰹だし / 台湾 / α波 / 嗜好性 / 後鼻腔 / 鰹節 / チキン・ブイヨン

Outline of Final Research Achievements

The retronasal odor of arabushi stock positively impacted the perception of umami. The effect of retronasal odor of the stock of vegetables-spices using chicken bouillon was equivalent to that of arabushi stock. Changes of combinations of vegetables and/or spices would be expected to enhance the effect.
The umami enhancement by the retronasal odor of arabushi stock was evaluated by the Taiwanese panel as well as the Japanese panel. The Taiwanese panel also evaluated the saltiness enhancement by the characteristic flavor of dried bonito stock. Taiwanese cuisine is based on Chinese cuisine but also affected Japanese food culture. Most of panelists had the experience of eating dried bonito. This indicated that the Taiwanese panel evaluated these effects of dried bonito stock.

Research Products

• [Presentation] 台湾における鰹だしによる減塩効果 (2016)
  • Author(s): 真部 真里子
  • Organizer: 日本調理科学会
  • Place of Presentation: 名古屋学芸大学(愛知県,名古屋市）
  • Year and Date: 2016-08-28
• [Presentation] チキン・ブイヨンにおける食材由来成分の相互作用による減塩効果誘導 (2015)
  • Author(s): 真部真里子
  • Organizer: 日本家政学会第67回大会
  • Place of Presentation: いわて県民情報交流センター
  • Year and Date: 2015-05-22 – 2015-05-24