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かつおだしの味と好ましさに寄与する成分の検討
https://doi.org/10.15100/0002002524
https://doi.org/10.15100/00020025242a81c264-92de-4857-9b80-7c793a35ab1e
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN00064044-20250331-0018.pdf (1.8 MB)
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| Item type | 紀要論文 / departmental bulletin paper(1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2025-03-03 | |||||||||
| タイトル | ||||||||||
| タイトル | かつおだしの味と好ましさに寄与する成分の検討 | |||||||||
| 言語 | ja | |||||||||
| タイトル | ||||||||||
| タイトル | Components that contribute to the taste and palatability of dried bonito dashi | |||||||||
| 言語 | en | |||||||||
| 作成者 |
近藤, 高史
× 近藤, 高史
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| 言語 | ||||||||||
| 言語 | jpn | |||||||||
| キーワード | ||||||||||
| 主題 | dried bonito dashi, umami, taste intensity, palatability, sensory evaluation | |||||||||
| 内容記述 | ||||||||||
| 内容記述タイプ | Abstract | |||||||||
| 内容記述 | To identify the ingredients that are indispensable for reproducing taste and palatability of dried bonito dashi, we tested effects of 27 representative ingredients (low-molecular weight taste substances) that were included in 2% dried bonito dashi. These ingredients were added to the 2% dried bonito dashi to test if they showed equivalent taste and palatability to 4% dashi. As a result, lactic acid markedly contributed to the taste intensity. However, other components showed effects neither alone nor in combination. On the other hand, palatability could not be reproduced by the combination of any ingredients. Olfactory deprivation by a nose clip did not affect any results. These results suggested that contribution of unknown components other than the 27 small taste substances and olfactory ones are important for reproducing taste and palatability of dried bonito dashi. | |||||||||
| 言語 | en | |||||||||
| 出版者 | ||||||||||
| 出版者 | 近畿大学農学部 | |||||||||
| 言語 | ja | |||||||||
| 資源タイプ | ||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||
| 資源タイプ | departmental bulletin paper | |||||||||
| 出版タイプ | ||||||||||
| 出版タイプ | AM | |||||||||
| 出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||||||
| ID登録 | ||||||||||
| ID登録 | 10.15100/0002002524 | |||||||||
| ID登録タイプ | JaLC | |||||||||
| 収録物識別子 | ||||||||||
| 収録物識別子タイプ | EISSN | |||||||||
| 収録物識別子 | 21896267 | |||||||||
| 書誌情報 |
ja : 近畿大学農学部紀要 en : MEMOIRS OF THE FACULTY OF AGRICULTURE OF KINDAI UNIVERSITY 号 58, p. 18-43, 発行日 2025-03-31 |
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