Tastants Contributing to the Enhancement of Saltiness by Dried Bonito Stock

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  • 鰹だしの塩味増強効果に寄与する呈味物質

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Abstract

In dried bonito stock, the characteristic taste (aside from umami) is enhanced saltiness. Although the dried bonito stock contains various taste-active components including inosine 5′-monophosphate, glutamic acid, L-histidine (His), His-containing peptides, anserine, carnosine (Car), and lactic acid, the tastants in dried bonito stock that contribute to saltiness enhancement have not been identified. Thus, the contributions of tastants, in particular lactic acid, His, and Car, to saltiness enhancement by dried bonito stock were examined here by sensory evaluations. Probit analysis indicated that His (eliciting bitterness and kokumi taste) significantly enhanced saltiness, but lactic acid and Car did not. Moreover, the combined effects of lactic acid and Car with His on the saltiness enhancement were undetectable. These results suggest that in dried bonito stock, His is a strong candidate for the main enhancer of saltiness.

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