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

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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.