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

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。以海带和鲣鱼为原料制作的“日本海味”中，海带的香气成分显著增强了鲣鱼原料的“国味”，另外，胡萝卜的不良气味由14种香气成分表征。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。

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.