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首页> 外文期刊>Journal of Food Science >Retronasal Odor of Dried Bonito Stock Induces Umami Taste and Improves the Palatability of Saltiness
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Retronasal Odor of Dried Bonito Stock Induces Umami Taste and Improves the Palatability of Saltiness

机译：Bon鱼干的后鼻气味可引起鲜味并提高咸味的适口性

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摘要

A traditional Japanese umami-rich stock, dried bonito stock, was reported to improve the palatability of a low-salt diet due to its characteristic aroma. Two pathways are available for the presentation of odors: the orthonasal and retronasal pathways. Aroma is perceived through the orthonasal pathway. In contrast, retronasal application of odors is thought to evoke different sensations from the orthonasal pathway, which is typically perceived as taste and modifies taste. Therefore, the effect of retronasal odor on salt-reduction might be different from that of aroma, that is, orthonasal odor. Thus, the effects of the retronasal odor of dried bonito stock on the enhancement and improvement of palatability upon salt reduction were examined using sensory evaluation. Moreover, the contributions to flavor expression and palatability of dried bonito stock were also investigated. Although the retronasal odor of dried bonito did not enhance saltiness, it improved the palatability of saltiness. In the presence of no tastants except 0.68% NaCl, a content 15% less than that of Japanese traditional soup, the retronasal odor of dried bonito generated umami, enhanced the suitability for dried bonito stock, and increased palatability. This indicates that the retronasal odor of dried bonito stock could improve the palatability of a salt-reduced diet. These findings can be applied to the development of new seasonings for improving the palatability of salt-reduced foods.
机译：据报道，传统的日本鲜味浓汤，干鱼汤因其特有的香气而改善了低盐饮食的适口性。气味的呈现有两种途径：鼻途径和鼻后途径。香气通过正交途径被感知。相比之下，气味的鼻后应用被认为会引起来自经鼻途径的不同感觉，这通常被认为是味觉并改变了味觉。因此，鼻后气味对减少盐分的作用可能不同于香气，即鼻后气味。因此，使用感官评价检查了干鱼原种的鼻后气味对减少盐分时适口性的增强和改善的影响。此外，还研究了干鱼汤对风味表现和适口性的贡献。尽管干鱼的鼻后气味没有增强咸味，但它改善了咸味的适口性。除了0.68％NaCl（比日本传统汤料少15％）外，没有其他助剂，干鱼的后鼻气味产生了鲜味，增强了鱼干原料的适用性，并增加了适口性。这表明干鱼干的后鼻气味可以改善低盐饮食的适口性。这些发现可用于开发新的调味料，以提高减盐食品的适口性。

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  • 来源
    《Journal of Food Science》 |2014年第9期|1769-1775|共7页
  • 作者

    Mariko Manabe; Sanae Ishizaki; Umi Yamagishi; Tatsuhito Yoshioka; Nozomu Oginome;

  • 作者单位

    Faculty of Human Life and Science, Doshisha Women's College of Liberal Arts, Teramachi Nishiiru, Imadegawa, Kamigyo-ku, Kyoto, 602-0893, Japan;

    R&D Dept., Ninben Co., Ltd., 2-19-6, Shibashimo, Kawaguchi, Saitama, 333-0848, Japan;

    R&D Dept., Ninben Co., Ltd., 2-19-6, Shibashimo, Kawaguchi, Saitama, 333-0848, Japan;

    R&D Dept., Ninben Co., Ltd., 2-19-6, Shibashimo, Kawaguchi, Saitama, 333-0848, Japan;

    R&D Dept., Ninben Co., Ltd., 2-19-6, Shibashimo, Kawaguchi, Saitama, 333-0848, Japan;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    fish; flavor; perception; salt; sensory evaluation;

    机译：鱼;味道;知觉;盐;感官评估;

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