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Studies on the interactions between odorant and taste component on the improvement of food preference by combination of chemical analysis and sensory evaluation

化学分析与感官评价相结合研究气味和味道成分之间的相互作用对改善食物偏好的影响

基本信息

批准号：
23300269
负责人：
KUBOTA KIKUE
金额：
$ 12.06万
依托单位：
Tokyo University of Agriculture (2012-2013)Ochanomizu University (2011)
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
2011
资助国家：
日本
起止时间：
2011-04-01 至 2014-03-31
项目状态：
已结题

项目摘要

In this study, some effective aroma componds was found to influence the change of the taste of some foods. On the flavor of chicken based tomato and milk soups, basil odorants reduced the undesirable milk smell and enhanced "saltiness" and "koku flavor" such as "umami", "complex" and "lasting" on the flavor of milk or tomato soup. Four compounds, eugenol, thymol,isothymol and 3,7-dimethyl-1,7-octadiene-3,6-diol were found to enhance the soup flavor. In the flavor of "Japanese awasedashi" which was the stock of kelp and dried bonito that aroma compounds of kelp significantly enhanced the "koku flavor" of the stock of bonito.In addition, unacceptable smell of carrots was characterized by 14 aroma compounds. The mixture of 2-methoxy-3-sec-butylpyrazine and vanillin enhanced significantly astringency and stimulate the bitter taste of caffein model solution. On the other hand, cooked aroma of red bell pepper, especially damascenone, reduced the unpleasant taste of green bell pepper.

本研究发现，某些有效的香气成分对某些食品的口感变化有影响。在鸡肉番茄和牛奶汤的风味上，罗勒增香剂减少了不期望的牛奶气味，并增强了牛奶或番茄汤的风味上的“咸味”和“koku风味”，例如“鲜味”、“复合”和“持久”。发现丁香酚、百里酚、异百里酚和3，7-二甲基-1，7-辛-3，6-二醇4种化合物能增强汤的风味。在海带和干鲣鱼原料“日本awasedashi”的风味中，海带的香气化合物显着增强了鲣鱼原料的“koku风味”。此外，胡萝卜的不可接受的气味由14种香气化合物表征。2-甲氧基-3-仲丁基吡嗪与香草醛的混合物对咖啡因模型溶液的涩味有明显的增强作用，并刺激了咖啡因模型溶液的苦味。另一方面，红甜椒的熟香味，特别是辣椒酮，减少了绿色甜椒的不愉快的味道。