2023 Fiscal Year Final Research Report
Characterization of food-derived aromas with acidity and bitterness suppression and proposal for their utilization
| Project/Area Number |
21K02124
|
|---|
| 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 |
KAWAI TAKAYUKI 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, 上級研究員 (50425550)
|
|---|
| Project Period (FY) |
2021-04-01 – 2024-03-31
|
| Keywords | 甘味香気 / 甘味増強 / 酸味抑制 / エステル / ラクトン |
|---|
| Outline of Final Research Achievements |
We explored ways to mask acidity with the addition of less sweetness using sweetness-enhancing scents. Custard, mango, chocolate, maple, melon, peach, and strawberry fragrances were prepared, and changes in sweetness and acidity were examined by adding the fragrances to sugar water, citric acid water, and sugar acid water mixed with these fragrances. In citric acid water, the chocolate, maple, and peach scents were found to suppress acidity, while the melon scent enhanced acidity. In sugar-acid water, the magnitude of sweetness enhancement by aroma was reduced by coexisting acidity, suggesting that the suppression of acidity by aroma was not significantly affected by the coexisting sweetness enhancing effect.
|
| Free Research Field |
味覚生理学
|
| Academic Significance and Societal Importance of the Research Achievements |
昨今のセルフメディケーション、健康・美容志向の高まりを受け、健康関連食品は1.2兆円を超える巨大市場になってきている。健康機能性が高いと考えられている黒酢や緑黄色野菜には、酢酸や有機酸、ポリフェノールなどの機能性成分が多く含まれている。しかし、これらの成分は強い酸味や苦味を呈するため、含量を増やすには酸味や苦味を抑制する技術の導入が必要である。一般的には、大量の甘味料を使って抑制する。
甘い香りを上手に利用することで、甘味料の量を減らすことが可能となり、過剰なカロリー摂取、あるいは、過剰な人工甘味料使用による腸内細菌叢のアンバランスを抑えることが可能となる。
|
