Salt and umami enhancements by flavor of various stocks

2015 Fiscal Year Final Research Report

• Project/Area Number: 25350108
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Doshisha Women's College of Liberal Arts
• Principal Investigator: Mariko Manabe 同志社女子大学, 生活科学部, 教授 (50329968)
• Research Collaborator: CHEN Tzu-Hsiu
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: 官能評価 / だし / 塩味 / うま味 / におい

Outline of Final Research Achievements

The retronasal odor of arabushi stock positively impacted the perception of umami. The effect of retronasal odor of the stock of vegetables-spices using chicken bouillon was equivalent to that of arabushi stock. Changes of combinations of vegetables and/or spices would be expected to enhance the effect.
The umami enhancement by the retronasal odor of arabushi stock was evaluated by the Taiwanese panel as well as the Japanese panel. The Taiwanese panel also evaluated the saltiness enhancement by the characteristic flavor of dried bonito stock. Taiwanese cuisine is based on Chinese cuisine but also affected Japanese food culture. Most of panelists had the experience of eating dried bonito. This indicated that the Taiwanese panel evaluated these effects of dried bonito stock.

Free Research Field

調理科学