Analysis of Maillard reaction products contributed to Koku taste
| Project/Area Number |
25450184
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Meiji University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
WATANABE Hirohito 明治大学, 農学部, 教授 (20270895)
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥5,330,000 (Direct Cost: ¥4,100,000、Indirect Cost: ¥1,230,000)
Fiscal Year 2015: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2014: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2013: ¥2,990,000 (Direct Cost: ¥2,300,000、Indirect Cost: ¥690,000)
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| Keywords | メイラード反応 / メラノイジン / コク / ピロロピロール / コク味 / 調味つゆ |
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| Outline of Final Research Achievements |
We analyzed cooked flavor in seasoning soy sauce (SS) and found some odorants contributing to the Koku taste of SS by sensory evaluation. Methonal, L-(-)-ethyl lactate, 4-ethyl-2-methoxyphenol were contributed to Koku taste. On the other hand, we proposed that yellow, blue, and red pigments involved in pyrrolopyrrole ring would be key intermediate in melanoidin formation from reducing sugar and amine reaction systems. Model melanoidins and melanoidins in soy bean paste called Hacho miso were contributed to Koku taste. Furthermore, we obtained anti-pyrrolopyrrole- antibody recognized model melanoidin and browned foods, indicating that pyrrolopyrrole structure contain in melanoidin molecules and the structure meight be contributed to the enhance of Koku taste.
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Report
(4 results)
Research Products
(18 results)
