| Budget Amount *help |
¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000)
Fiscal Year 2016: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2015: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2014: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
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| Outline of Final Research Achievements |
Since whey protein hydrolysates (WPH) is a good source of bioactive peptides and results in improved human health, they are applied to various processed foods. However, in the production process of WPH, unpleasant flavor (mixture of taste and odor) is generated by hydrolyzation of whey protein or heat treatment with aims to deactivate protease and drying.
Unpleasant flavor of WPH was improved by addition of the volatile fractions prepared from dried thyme leaves or Ceylon tea leaves to WPH solution. Linalool was detected with the highest FD-factor on both volatile fractions by aroma extract dilution analysis and this component was the most plausible causative agent among all potent odorants for the flavor improvement of WPH. While, the significant flavor improvement by linalool was not shown by the panelists with nose-clips, suggesting that the flavor improvement effect of linalool was interaction between olfactory perception and gustatory perception.
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