2012 Fiscal Year Final Research Report
Development of the quantitative evaluation method of a salty enhancing effect
| Project/Area Number |
22300258
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (B)
|
| Allocation Type | Single-year Grants |
|---|
| Section | 一般 |
|---|
| Research Field |
Eating habits, studies on eating habits
|
|---|
| Research Institution | Nara Women's University |
|---|
Principal Investigator |
UENO Hiroshi 奈良女子大学, 生活環境科学系, 教授 (30241160)
|
|---|
| Project Period (FY) |
2010 – 2012
|
| Keywords | 塩味増強剤 / GABA / GAD / 対比効果 / 味蕾 / 味覚情報伝達 / 香辛料 / アミノ酸分析 |
|---|
| Research Abstract |
Development of the low-sodium food which does not spoil quality of taste even if it does not add salt is desired. The technique of evaluating the salty enhancing effect from GABA synthesizing enzyme (GAD67) functioning within the III type taste-buds cell which detects a salty taste paying attention to the food composition (spices) which affects GAD67 enzyme activity was developed. It became clear statistically that the food composition which activates GAD67 enzyme activity showed a salty enhancing effect also in sensory analysis. Thereby, the possibility to the low-sodium food using spices has been suggested. Moreover, a possibility of not impairing a taste etc. has set and suggested such low-sodium food as a result of the contrast effect.
|
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
[Remarks] 新聞 植野 洋志(コメント),「濃い味」習慣 再考を,中日新聞,2012 年9 月4 日朝刊
-
[Remarks] 新聞 植野 洋志,奈良ユニバーサロン ログ・イン 1000 文字講座,「減塩食品の開発に向けて<下>味覚はだませるか?」,毎日新聞,2012 年7 月18 日朝刊
-
[Remarks] 新聞 植野 洋志,奈良ユニバーサロン ログ・イン 1000 文字講座,「減塩食品の開発に向けて<上>味覚について一言」.毎日新聞,2012 年7 月11 日朝刊
-
