2022 Fiscal Year Final Research Report
Contribution of odor of sauce for stewed dishes in Japanese cuisine to the intensity of the five basic tastes
| Project/Area Number |
19K02343
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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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| Review Section |
Basic Section 08030:Family and consumer sciences, and culture and living-related
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| Research Institution | Doshisha Women's College of Liberal Arts |
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Principal Investigator |
Manabe Mariko 同志社女子大学, 生活科学部, 教授 (50329968)
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| Co-Investigator(Kenkyū-buntansha) |
久保 加織 滋賀大学, 教育学部, 教授 (10190836)
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| Project Period (FY) |
2019-04-01 – 2023-03-31
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| Keywords | 和食 / 煮汁 / におい / 五基本味 / 官能評価 / GC分析 / 醤油 / 減塩 |
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| Outline of Final Research Achievements |
The influence of odor of sauce for stewed dishes in Japanese cuisine to the intensity of five basic tastes was examined by sensory evaluation. Happo Dashi, a mixture of soy sauce, mirin, and 2% dried bonito stock in the ratio of 1:1:10 and heated for 10 minutes, was prepared as a model for stewed dishes-sauce. We also used a sample in which mirin and 2% dried bonito stock comprising the Happo Dashi were replaced with water.
The results showed that the odor of sample mirin-added soy sauce enhanced the saltiness. This may be due to the mirin-derived components altering the volatility of aroma components of the soy sauce. We also examined the effects of adding the odor of thesee samples to water or 0.8% NaCl solution on the intensity of other tastes. No clear taste was identified when added to water. However, when added to NaCl solution, the odor of dried bonito stock induced umami taste, and furthermore, the combination of the odor of soy sauce and saltiness may also induce umami taste.
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| Free Research Field |
調理科学
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| Academic Significance and Societal Importance of the Research Achievements |
本研究では、後鼻腔経由の香りの味への影響を定量的に測定する官能評価法を活用し、調味液の後鼻腔経由の香りによる五基本味への影響を数値化することをめざした。塩味以外の数値化には至らなかったが、得られた研究成果は、和食における嗅覚-味覚の相互作用による呈味への影響を解明する一助となり、調理加工での調味法や食育での味覚教育にも活用しうると考える。また、我々日本人が、食塩、砂糖など特定の呈味物質を主成分とした調味料だけでなく、多種多様な風味成分からなる伝統的発酵調味料を大切に受け継いできた意義をも後押しするものとなったと考えている。
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