Analysis for the effect of the interaction of odor components with taste-active peptides on flavor
| Project/Area Number |
26750025
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Kyoto University of Education (2016)
Kitasato University (2014-2015) |
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Principal Investigator |
Ohata Motoko 京都教育大学, 教育学部, 講師 (60453510)
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| 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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| Keywords | におい成分 / 風味改善 / ホエイタンパク質分解物 / 風味改善効果 / 匂い成分 / リナロール |
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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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Report
(4 results)
Research Products
(4 results)
