Physiological Function of a Few Key Aroma Substances in Foods.

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  • Kubota Kikue
    Department of Nutrition and Food Science, Ochanomizu University

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  • “におい”で知る食品の機能性
  • エイヨウ ショクリョウガク ケンキュウ サイキン ノ ドウコウ ニオイ デ シル ショクヒン ノ キノウセイ

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Abstract

Though it is well known that aroma is one of the most important factors determining food selection, many recent studies have recognized that aroma key substances also play an important role in giving food some beneficial physiological functions for health. It is likely that these aroma compounds increase our appetite by acting as signals of active substances in food through their characteristic odor. This paper discusses the flavors and some functions of allicin and its related compounds in garlic, 4-hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3 (2H)-furanone (HEMF) in soy sauce and miso, and citral in lemon grass and the rhizomes of ginger with reference to the literature.

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