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Analysis of the mechanism on the flavor-enhancing effect of aroma constituents in food celery on chicken broth

食用芹菜香气成分对鸡汤的提味作用机理分析

基本信息

批准号：
17300235
负责人：
KUBOTA Kikue
金额：
$ 8.96万
依托单位：
OCHANOMIZU UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
2005
资助国家：
日本
起止时间：
2005 至 2006
项目状态：
已结题

项目摘要

We examined the flavor-enhancing effects of aroma fractions of some vegetables, celery and celeriac in soup-preparation using techniques of chemical analyses and sensory evaluation. The evaluations focused on the favorable complex flavor expressed as "koku" of chicken broth. We ascertained the importance of the odor substances of cooked celery and celeriac for the flavor-enhancing effects on chicken broth, and identified how the odor substances stimulate our sensation and produce the changes in the flavor of chicken broth. The effect of the volatile part of celery and celeriac were shown to be more significant than those of other vegetables. Potent odorants of celery and celeriac were determined by GC-MS-Olfactometry and three kinds of phthalides such as 3-buthylphthalide, sedanenolide, sedanolide were identified as the common potent odorants and 2-methoxy-4-vinylphenol was found as the characteristic odorant of boiled celeriac. Sedanenolide and phthalides mixture which component was the same as celeriac exhibited almost the same effects as celeriac volatiles. To elucidate the contribution mechanism of the phthalides to enhancing the flavor, the head gas of the phthalides were supplied retronasally into the oral cavity for tasting together with a separately supplied chicken broth. The flavor of chicken broth was enhanced by the head gas of the phthalides. These results showed that the volatiles of celery and celeriac enhance the flavor of chicken broth not gustatorily but olfactively.

采用化学分析和感官评价技术，研究了芹菜和芹菜等蔬菜的香气成分在汤料制备中的增香作用。评价集中在良好的复合风味表示为“koku”的鸡汤。我们确定了煮熟的芹菜和芹菜的气味物质对鸡汤风味增强作用的重要性，并确定了气味物质如何刺激我们的感觉并产生鸡汤风味的变化。芹菜和块根芹的挥发性成分的效果较其他蔬菜明显。采用GC-MS-嗅觉测定法对芹菜和芹菜根中的潜在致香物质进行了分析，确定了3-丁基苯酞、景天内酯、景天内酯3种苯酞类化合物为芹菜和芹菜根中常见的潜在致香物质，2-甲氧基-4-乙烯基苯酚为水煮芹菜的特征致香物质。与块根芹成分相同的苯酞类化合物与西芹烯类化合物混配后，其抑菌效果与块根芹挥发性成分相近。为了阐明苯酞类化合物增强风味的贡献机制，将苯酞类化合物的头气经鼻后供应到口腔中，与单独供应的鸡汤一起品尝。苯酞类化合物的头气可增强鸡汤的风味。结果表明，芹菜和芹菜挥发物对鸡汤的增香作用不是味觉上的，而是嗅觉上的。

项目成果

期刊论文数量（0）

专著数量（0）

科研奖励数量（0）

会议论文数量（0）

专利数量（0）

Potent Ordorants characterize the Aroma Quality of Leaves and Stalks on Raw and Boiled Celery

强效气味剂表征生芹菜和煮芹菜叶和茎的香气品质

DOI：
发表时间：
2006
期刊：
Bioscience,Biotechnology,and Biochemistry 70・4
影响因子：
0
作者：
Kurobayashi;Y.;Kouno;E.;Fujita;A.;Morimitsu;Y.;Kubota;K.;Yoshiko Kurobayashi他
通讯作者：
Yoshiko Kurobayashi他

Potent Odorants Characterize in Aroma Quality of Leaves and Stalks in Raw and Boiled Celery

生芹菜和煮芹菜叶和茎的香气品质中含有强效气味物质