Inhibitory Effect of <i>Katsuo-dashi</i> Dried Bonito Stock on the Taste and Odor of Lactic Acid
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- Yamada Jun
- Yaizu Suisankagaku Industry Co., Ltd
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- Tokunaga Noriko
- Yaizu Suisankagaku Industry Co., Ltd
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- Nashimoto Aki
- Yaizu Suisankagaku Industry Co., Ltd
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- Inamori Minako
- Yaizu Suisankagaku Industry Co., Ltd
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- Matsuda Hideki
- Yaizu Suisankagaku Industry Co., Ltd
Bibliographic Information
- Other Title
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- 鰹だし添加による酸味・酸臭抑制効果の検証
- カツオ ダシ テンカ ニ ヨル サンミ サンシュウ ヨクセイ コウカ ノ ケンショウ
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Abstract
The inhibitory effect of katsuo-dashi dried bonito stock on the taste of lactic acid was evaluated with a sensory test by trained panelists and with a taste sensor. The taste of the acid was inhibited by increasing katsuo-dashi concentration. Evaluation by a sensory test and gas chromatography-mass spectrometry(GC-MS) showed an inhibitory effect on the odor of acetic acid by adding katsuo-dashi. There was a correlation between the results of the inhibitory effect on the taste of the acid and the influence of the buffering action. The inhibition by katsuo-dashi of the acid odor was effectively demonstrated by GC-MS. These results indicate that katsuo-dashi was effective for suppressing the taste and odor of lactic acid, and are attributed to its buffering action.
Journal
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 44 (2), 122-127, 2011
The Japan Society of Cookery Science
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Details 詳細情報について
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- CRID
- 1390282680481419392
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- NII Article ID
- 110008593960
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- NII Book ID
- AN10471022
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- ISSN
- 21865787
- 13411535
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- NDL BIB ID
- 11072628
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
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- Abstract License Flag
- Disallowed