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- Ganeko Natsuki
- Okayama Prefectural University
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- Ishii Nobuko
- Okayama Prefectural University
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- Taga Yurie
- Okayama Prefectural University
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- Kimoto Masumi
- Okayama Prefectural University
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- Tsuji Hideaki
- Okayama Prefectural University
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- Yamashita Hiromi
- Okayama Prefectural University
Bibliographic Information
- Other Title
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- 果実浸漬酢の酸味抑制効果の検討
- カジツ シンシ サク ノ サンミ ヨクセイ コウカ ノ ケントウ
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Abstract
The aim of this study was to prepare grapefruit vinegar and determine its sourness by sensory evaluation, including taste analysis, and analysis of acetate, mineral and sugar contents.<br> The sensory test results revealed that higher the grapefruit content of the grain vinegar, higher is the palatability of such vinegar than vinegar containing no grapefruit. In particular, the taste analysis revealed that higher the grapefruit content of the vinegar, lower is its sourness. It appears that acetate was diluted by water released from the grapefruit and compounds imparting bitterness or harshness to the grapefruit influence the sourness component of the grain vinegar. The results obtained from this study indicate that adding grapefruit to grain vinegar can reduce the sourness of the vinegar, thus making it more palatable.
Journal
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- Journal of the Japanese Society of Taste Technology
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Journal of the Japanese Society of Taste Technology 11 (2), 15-21, 2012-12-25
Japanese Society of Taste Technology
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Details 詳細情報について
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- CRID
- 1390282763059250048
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- NII Article ID
- 40019816238
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- NII Book ID
- AA12717722
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- ISSN
- 21867232
- 21867224
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- NDL BIB ID
- 024911725
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- CiNii Articles
- KAKEN
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- Abstract License Flag
- Disallowed