Effects of aroma on flavor variation of food

2023 Fiscal Year Final Research Report

• Project/Area Number: 20K13833
• Research Category: Grant-in-Aid for Early-Career Scientists
• Allocation Type: Multi-year Fund
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: National Agriculture and Food Research Organization
• Principal Investigator: HORIE Fuyumi 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, 研究員 (70846956)
• Project Period (FY): 2020-04-01 – 2024-03-31
• Keywords: 香り / フレーバー / 官能評価

Outline of Final Research Achievements

This study investigated the relationship of aroma and flavor perception during food consumption using sensory and instrumental analyses. A sensory analysis was conducted to evaluate effects of addition of aroma compounds on taste intensity. A mixed solution of an organic acid and sugars was prepared as a sample, and participants rated sweetness and sourness intensity of flavored and unflavored samples. The results suggested that taste-enhancing effects depend on the kind of volatile compounds. In addition, release of volatile compounds from food was analyzed by a gas chromatography-mass spectrometry method. The amount and variety of released volatile compounds could be affected by the breakdown of food structure and the saliva addition.

Free Research Field

農芸化学

Academic Significance and Societal Importance of the Research Achievements

これまでに香りと味の相互作用に関する検討は数多くなされているが、香りと一つの味を対象としたものがほとんどである。本研究では、香りと複数の味の関係を検討し、実際の食品のように複数の味が混合した状態でも香りが風味を変動させる可能性を示した。本研究によって得られた知見は、香りを付加することで、含まれる呈味成分の量を変化させることなく好ましい風味を増強する新たな食品改良剤への応用などが期待される。