2010 Fiscal Year Final Research Report
Analysis of aroma compounds and the mechanism on the flavor-enhancing effect of foods
| Project/Area Number |
20300239
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Ochanomizu University |
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Principal Investigator |
KUBOTA KIKUE Ochanomizu University, 大学院・人間文化創成科学研究科, 教授 (90008730)
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| Project Period (FY) |
2008 – 2010
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| Keywords | 風味増強 / におい成分 / 香辛料 / 合わせだし / コブミカン葉 / バジル |
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| Research Abstract |
We examined the flavor-enhancing effects of aroma fractions of some spices in soup-preparation and dried kelp in mixed dashi-soup prepared with dried bonito and dried kelp. In this study, we ascertained the some aroma compounds in the leaves of kaffier lime and dried sweet basil effected the flavor-enhancing effects on chicken broth and tomato soup, respectively. In addition, aroma fraction of dashi-soup from dried kelp also enhanced the flavor of dashi-soup prepared from dried bonito with umami-taste substances.
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