Elucidation of a mechanism of sweet enhancement by salty addition.
| Project/Area Number |
25350119
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | National Agriculture and Food Research Organization |
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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 食品健康機能研究領域, 上級研究員 (50425550)
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2015: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2014: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2013: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Keywords | 甘味 / 塩味 / 相互作用 / 認知時間 / 甘味認知 / 人工甘味料 / 甘味増強 / 味増強 |
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| Outline of Final Research Achievements |
Taste modification by mixing two tastes that indicate perceptive time variance was investigated. The experimental equipment for offering taste solutions to human have been manufactured but not enough validated, so animal behavioral analysis have been performed. In the case of combination among sweeteners, the greater effects of sweet enhancement were observed in the larger differences of perceptive time. However, in the case of combination sweet and salty, the greater effects of sweet enhancement were observed in the mixture with ionized sweeteners, that were perceived faster.
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Report
(4 results)
Research Products
(3 results)
