Development of a method for compatibility diagnostic of astringent beverages and meals

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K12328
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: Kobe Gakuin University
• Principal Investigator: ISHII TAKESHI 神戸学院大学, 栄養学部, 准教授 (50448700)
• Co-Investigator(Kenkyū-buntansha): 新井 映子 静岡県立大学, 食品栄養科学部, 教授 (90134783) ; 伊藤 聖子 静岡県立大学, 食品栄養科学部, 助教 (70466506)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: 渋味 / 口腔内リセット作用 / 食事相性 / 油脂 / タンパク質 / 茶ポリフェノール / カテキン / テアフラビン

Outline of Final Research Achievements

It has been empirically believed that astringent beverages such as teas and wines cleanse the palate while eating and repeatedly alternating samples of astringent beverages with fatty foods yield ratings of astringency that were lower than if presented alone without alternation. In this study, we developed a method for compatibility diagnostic of astringent beverages and meals, and found several food proteins that alleviate astringency by using this method.

Free Research Field

食品科学