Flavour Release in Foods containing Commercial Thickeners

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Other Title
  • とろみ調整剤添加食品の香気フレーバーリリース
  • とろみ調整剤添加食品の香気フレーバーリリース : 咀嚼を想定した圧縮付加時のにおいの変化
  • トロミ チョウセイザイ テンカ ショクヒン ノ コウキ フレーバーリリース : ソシャク オ ソウテイ シタ アッシュク フカジ ノ ニオイ ノ ヘンカ
  • ―咀嚼を想定した圧縮付加時のにおいの変化―
  • —Change in Flavour upon Addition of Compressive Stress (Chewing)—

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The flavour release properties of meals containing commercial thickeners were investigated, with a view to improving the quality of life of people with masticating and swallowing difficulties. Specifically, wasabi (horseradish) and niboshi (dried anchovies), which are savoury and aromatic foods, were used, and the release of aromas upon addition of commercial thickeners derived from xanthan gum and agar was investigated. The aromas were measured comprehensively using an electronic nose as well as by sensory evaluation. The amounts of allyl isothiocyanate (AITC), which is the main flavour component of wasabi, were measured by gas chromatography-mass spectrometry. Addition of a commercial thickener reduced the aroma of the food as a whole; this change in aromatic quality was marked for the sample containing wasabi, and the amount of AITC released was significantly decreased. Conversely, upon exposure to compressive stress, such as when chewing, the smell of the food as a whole became stronger and the amount of AITC released tended to increase. Therefore, we conclude that the smell preserved within the food by addition of a commercial thickener is again released upon chewing the food.

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