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

在本研究中，我们发现了一些有效的香气成分可以影响某些食物的味道变化。在鸡肉番茄和牛奶汤的味道上，罗勒气味减少了不受欢迎的牛奶气味，增强了牛奶或西红柿汤的“咸味”和“koku味”，如“鲜味”、“复杂”和“持久”。丁香酚、百里香酚、异百里香酚和3,7-二甲基-1,7-辛二烯-3,6-二醇四种化合物对汤的风味有改善作用。在以海带和干鲣鱼为原料的“日本川菜”中，海带的香气化合物显著增强了鲣鱼原料的“国味”。此外，胡萝卜的不可接受气味具有14种香气化合物的特征。2-甲氧基-3-仲丁基吡嗪和香兰素的混合物显著增强了咖啡因模型溶液的涩味，刺激了其苦味。另一方面，红甜椒尤其是大马ascenone的烹煮香气减轻了青甜椒的苦味。

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.