Simulating diffusion process of various taste component in cooked food

2023 Fiscal Year Final Research Report

• Project/Area Number: 20K02404
• 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: Ochanomizu University
• Principal Investigator: Sato Yoko お茶の水女子大学, 基幹研究院, 講師 (80725185)
• Project Period (FY): 2020-04-01 – 2024-03-31
• Keywords: 拡散 / 煮物 / シミュレーション / ダイコン / 調理

Outline of Final Research Achievements

To simulate the diffusion process of taste components of Japanese radish, which are frequently consumed in Japan, the diffusion coefficients of 13 low molecular weight components in radish were measured. Additionally, the diffusion coefficients in water were also measured. Results showed that for same group of components except mineral salt, the lager molecular weight, the smaller diffusion coefficient, i.e., less diffusive. However, it was suggested that not only the molecular weight of the component but also its interaction with the radish tissue and the addition of other components may affect the diffusion of low molecular weight components in the radish.

Free Research Field

調理科学

Academic Significance and Societal Importance of the Research Achievements

煮物の調味料の添加順序の経験則は”さしすせそ”で表現される。砂糖（さ）と塩（し）の添加順序は分子量が大きい砂糖の方が拡散係数が小さいためであると説明されるものの、食品中でこれを検証した報告はこれまでにない。そこで、食品中での呈味成分の拡散に着目して検討を行なった。本研究において各種成分のダイコン中の拡散係数は分子量が大きいほど小さいことを確認しただけでなく、食品組織との相互作用や他成分の影響する可能性が示されたことは、食品の調味過程を制御する上で重要な知見であり、食品に応じた解析の必要性を示した結果であると言える。