1994 Fiscal Year Final Research Report Summary
Study on the Food Taste among Korean and Japanese People
| Project/Area Number |
06045049
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| Research Category |
Grant-in-Aid for international Scientific Research
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| Allocation Type | Single-year Grants |
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| Section | University-to-University Cooperative Research |
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| Research Institution | Koriyama Women's College |
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Principal Investigator |
KANEDA Takashi Koriyama Women's college proffesor, 家政学部・食物栄養学科, 教授 (50005568)
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| Co-Investigator(Kenkyū-buntansha) |
KYO Saigyoku Hanyang Women's College Proffesor, 教授
KIM Tenko Hanyang Women's Junior College Proffesor, 栄養管理研究所, 教授
SUMINO Takeshi Koriyama Women's college Associate proffesor, 家政学部・食物栄養学科, 助教授 (60128981)
KANEKO Kentaro Koriyama Women's Junior college proffesor, 短期大学部・家政科, 教授 (70112612)
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| Project Period (FY) |
1994
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| Keywords | Taste test / Bonito / Salted preserves / Peptides / Glutamic acid / UMAMI / 醤油 / 韓国古代食 |
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| Research Abstract |
We caried out taste test to study the difference of palate between Japanese and Korean people using bonito extract, salted preserve extract, a mixture of extracts prepared from bonito and kelp, and peptides extracted from salted preserve. The samples were dissolved in water and regulated at 0.8% NaCl and 0.5% T-N concentration. Panelists were 50 women in Korean and Japanese colleges. The results were as follows. The women of the Japanese college especially prefered the taste in order of the bonito, the salted preserves, the mixture and the peptides. The Korean women liked the taste in order of the salted preserves, the bonito, the peptides and the mixture. Looking at these results, and considering the amino acid composition and peptide content of the food samples used, it was presumed that the Japanese women might prefere UMAMI taste due to glutamic acid and 5'-ribonucleotide such as inosinic acid, but Korean women would also like the taste of peptide except UMAMI taste.
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