Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet

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概要

• 論文の詳細を見る

• Flavour-enhancing components of dried herring fillet (migaki-nishin in Japanese) were isolated and evaluated for their effects on sensory perception. Sensory evaluation revealed that addition of dried herring fillet water-soluble extracts to Japanese noodle soup significantly (P < 0.05) enhanced the soup flavour characters such as thickness, mouthfulness and continuity. The extracts were fractionated by dialysis and chromatography. Fractions containing flavour enhancers were isolated by sensory perception. Results from instrumental analyses showed that the kokumi flavour enhancers in dried herring fillet were creatine and creatinine.

著者

• Takahashi Koretaro

  Div. Of Marine Life Sci. Graduate School Of Fisheries Sciences Hokkaido Univ. 3-1-1 Minato-cho Hakod

• Shah A.K.M.

  Division of Marine Life Science, Graduate School of Fisheries Sciences, Hokkaido University

• Shah A.k.m.a.

  Div. Of Marine Life Sci. Graduate School Of Fisheries Sciences Hokkaido Univ. 3-1-1 Minato-cho Hakod

• Shah A.

  Division Of Marine Life Science Graduate School Of Fisheries Sciences Hokkaido University

• Kurihara Hideyuki

  Division Of Marine Life Science Graduate School Of Fisheries Sciences Hokkaido University

• Takahashi Koretaro

  Division Of Marine Life Science Graduate School Of Fisheries Sciences Hokkaido University

• Ogasawara Masashi

  Food Research & Development Laboratory Kirin Kyowa Food Co. Ltd.

関連論文

• Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying
• Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet
• Changes in Chemical and Sensory Properties of Migaki-Nishin (Dried Herring Fillet) during Drying
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• Biochemical Composition and Lipid Compositional Properties of the Brown Alga Sargassum horneri
• Mechanism Involved in the Formation of Characteristic Taste and Flavor during the Production of Dried Herring (Clupea pallasii) Fillet
• Mechanism involved in the formation of characteristic taste and flavor during the production of dried herring (Clupea pallasii) fillet
• Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

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