Elucidation of the mechanism of mixed taste recognition for appropriate flavoring

2021 Fiscal Year Final Research Report

• Project/Area Number: 19K02368
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: National Agriculture and Food Research Organization
• Principal Investigator: Kusakabe Yuko 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, グループ長補佐 (90353937)
• Project Period (FY): 2019-04-01 – 2022-03-31
• Keywords: 味覚 / フレーバー / 受容体

Outline of Final Research Achievements

This study aimed to provide a physiological basis for changes in taste preference due to flavoring, such as the addition of flavors to bitter vegetables to make them more palatable, and to elucidate how flavoring affects taste intensity, digestion and absorption of food components, and stress responses. At the receptor level, we found that some lactones, aroma components of peaches and dairy products, were effective in reducing the pungency of capsaicin, a component of chili peppers, and allyl isothiocyanate, a component of horseradish. In addition, through human studies, we observed that adding sweet and umami tastes to sour tastes tends to reduce the stress caused by sour tastes.

Free Research Field

食品科学

Academic Significance and Societal Importance of the Research Achievements

味に関する研究は、生理学的な感覚研究と調理科学的な研究の間に大きなギャップが存在している。生理学的な味覚研究では、単独の味のみの研究が多く、味を混合する研究は限られている。また、味と香りの混合研究も少ない。そこで、本研究では受容体から人まで幅広く味を混合した研究を行った。本研究のようなアプローチは、生理学と調理科学を繋げ、多角的な視点から科学的根拠に基づいた味付けにつながることが期待される。