Possible Applications of Umami Taste to Improve Eating Disorders
Possible Applications of Umami Taste to Improve Eating Disorders
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DOI：
10.1248/jhs.55.699
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发表时间：
2009
影响因子：
--
通讯作者：
H. Uneyama;Yoshiaki Yamada
中科院分区：
文献类型：
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作者：
H. Uneyama;Yoshiaki Yamada
传统西餐的感官品质主要来自动物脂肪，而传统日本料理的脂肪含量较低，更多地依靠“dashi”（日本肉汤）来提高食物的适口性。世纪初，池田菊苗博士注意到，在可口的食物中存在着一种独特的艾德味质，它不同于四种基本味（甜、咸、酸、苦）。他发现，这种味道在富含日本海带（
The pleasant sensory qualities of the traditionalWestern cuisine derives mainly from animal fat,whereas traditional Japanese cuisine contains lessfat and relies more on “dashi” (Japanese broth) toenhance food palatability. At the beginning of the20th century, Dr. Kikunae Ikeda noticed that anunidentified taste quality, distinct from the four ba-sic tastes (sweetness, saltiness, sourness and bitter-ness), was present in palatable foods. He found thistaste most clearly in soups rich in “dashi” preparedfrom Japanese sea tangle (