雪茶を例とした味認識装置による味のプロファイル分析

概要

論文の詳細を見る
The aim of our study is to examine for the relationship between chemical components and taste in the raw materials derived from natural sources. Previously, we reported three major compounds, decarboxythamnolic acid (1), thamnolic acid (2) and squamatic acid (3) as the main components in water extract of Setsucha products and their existence ratio varied among Setsucha products. In this study, we investigated the characteristic taste factors obtained from the profile analysis of Setsucha products by using a taste-sensing system. Then, we examined the correlation between the taste and the amount of major components included in the water extract. As a result, the water extracts showed the large value of the taste intensity in bitterness and aftertaste of bitterness, while these values varied among Setsucha products. In addition, strong correlations were observed between the intensity of bitterness and aftertaste of bitterness and the relative amount of 1 and 2, while strong inverse correlations were observed between the intensity of these taste factors and the relative amount of 3. These suggest that the results of the profiling analysis by the taste-sensing system considerably account for the component combination in water extract of Setsucha products.
日本食品化学学会の論文
2008-01-10