Effects of the volatile fractions in soup stock on the perception of umami taste
Project/Area Number |
24700842
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Research Category |
Grant-in-Aid for Young Scientists (B)
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Allocation Type | Multi-year Fund |
Research Field |
Eating habits, studies on eating habits
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Research Institution | Fukuoka Women's University |
Principal Investigator |
TOKUNAGA Miki 福岡女子大学, 文理学部, 助手 (90610238)
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Project Period (FY) |
2012-04-01 – 2014-03-31
|
Project Status |
Completed (Fiscal Year 2013)
|
Budget Amount *help |
¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000)
Fiscal Year 2013: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2012: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
|
Keywords | うま味 |
Research Abstract |
We examined the effects of the volatile fractions in niboshi soup stock on the perception of the umami taste using a sensory evaluation and functional magnetic resonance imaging (fMRI). The umami intensity in the volatile fractions was greater than that in the mixture of amino and nucleic acids. The umami perception of volatile fraction might be due to the activation of the olfactory area and the dorsolateral prefrontal cortex in the brain.
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Report
(3 results)
Research Products
(12 results)
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[Journal Article] Association of high w6/w3 fatty acid ratio diet with causes of death due to noncomunicable diseases among decedents in north India2012
Author(s)
J.Fedacko, V.Vargova, R.B.Singh, B.Anjum, T.Takahashi, M.Tokunaga, S,Dharwadkar, S.Singh, V,Singh, S.K.Kulshresth, F.D.Meester and D.W.Wilson
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Journal Title
The Open Nutraceuticals Journal
Volume: 5
Pages: 113-123
Related Report
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[Journal Article] Association of High w6/w3 Fatty Acid Ratio Diet with Causes of Death Dur to Noncomunicable Diseases Among Decedents in north India.2012
Author(s)
J.Fedacko, V.Vargova, R.B.Singh, B.Anjum, T.Takahashi, M.Tokunaga, S.Dharwadkar, S.Singh, V.Singh, S.K.Kulshresth, F.D.Meester and D.W.Wilson
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Journal Title
The Open Nutraceuticals Journal
Volume: 5
Pages: 113-123
Related Report
Peer Reviewed
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[Presentation] Effects of salt on umami perception in the volatile soup stock and IMP fractions.2013
Author(s)
M.Tokunaga, K.Azeno, M.Niwa, K.Kubo, Y.Hirano, J.Mizuno, M.Onozuka, R.B.Singh, D.Wilson, F.D.Meester, and T.Takahashi
Organizer
17th World Congress of Clinical Nutrition
Place of Presentation
sofia, Bulgaria
Year and Date
2013-10-25
Related Report
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[Presentation] Synergy of umami taste perceptions in volatile fractions of soup stock and IMP or MSG2013
Author(s)
K.Azeno, M.Niwa, K.Kubo, Y.Hirano, J.Mizuno, M.Onozuka, R.B.Singh, D.Wilson, F.D.Meester, T.Takahashi, M.Tokunaga.
Organizer
17th World Congress of Clinical Nutrition
Place of Presentation
sofia, Bulgaria
Year and Date
2013-10-25
Related Report
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[Presentation] Synergy of umami taste perceptions in volatile fractions of soup stock and IMP or MSG
Author(s)
K.Azeno, M.Niwa, K.Kubo, Y.Hirano, J.Mizuno, M.Onozuka, R.B.Singh, D.Wilson, F.D.Meester, T.Takahashi, and M.Tokunaga
Organizer
17th World Congress of Clinical Nutrition
Place of Presentation
Sofia, Bulgaria
Related Report
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[Presentation] Effects of salt on umami perception in the volatile soup stock and IMP fractions
Author(s)
M.Tokunaga, K.Azeno, M.Niwa, K.Kubo, Y.Hirano, J.Mizuno, M.Onozuka, R.B.Singh, D.Wilson, F.D.Meester, and T.Takahashi
Organizer
17th World Congress of Clinical Nutrition
Place of Presentation
Sofia, Bulgaria
Related Report