咀嚼障害に適する食形態への展開が風味に及ぼす影響

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概要

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• 研究ノートThe aroma and flavor of food before and during eating is a major determinant of the pleasure which drives us to eat. The aim of this study was to investigate how texture modification influences the aroma and flavor of two types of texture-modified teriyaki-based salmon foods (chopped salmon teriyaki and steamed salmon teriyaki-paste) as compared to original salmon teriyaki using gas chromatographyolfactometry and retronasal olfactometry analyses. The results indicated that the odor of soy sauce was weaker in the modified foods as compared to the original, with the past having even less odor than the chopped salmon teriyaki. The sensory evaluation corresponded with the gas chromatography results, and showed that odor was an important factor contributing to preference. Steamed salmon teriyaki-paste is suitable for elderly people with dysmasesis because it is easy to chew and swallow ; thus, optimal cooking conditions to improve its odor should be developed.

• 同志社女子大学生活科学会の論文

同志社女子大学生活科学会 | 論文

• 住宅内における調理・食事空間の光環境の実態
• 住宅居室での化粧行為に適した照明条件に関する検討
• 京都におけるカフェ内外の光環境の実態調査
• 管理栄養士養成課程に在籍する女子大学生の調理に対する態度と切り方の習得度の実態調査
• 大学生におけるだしを食する経験とだしの嗜好との関係

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