Comparison of Taste in Japanese Stock: Biochemical Components and Sensory Analysis of Handmade Stock and Instant Packet Bonito-Kelp Stock

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  • 日本のだしの“味”の比較：手作りだしと即席パックだしの生化学成分と官能についての分析

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Abstract

<p>The Japanese soup stock "dashi" is the basis of the Japanese food culture. We prepared and studied handmade bonito-kelp stock and instant different types of packet bonito-kelp stocks. We analyzed the biochemical components in the stocks: free amino acids, nucleic acids compounds, and organic acids. Our aim was to elucidate the tastes of Japanese stock by the factors of taste activity value (TAV), equivalent umami concentration (EUC), principal component analysis (PCA) and sensory analysis. The traits of handmade stock and packet stocks were confirmed through PCA. The handmade stock and packet stocks could easily be distinguished by the human volunteers. The handmade stock was significantly preferred compared to the four types of packet stocks. The handmade stock and packet stocks all featured multiple tastes with different biochemical components, including aspartic acid, glutamic acid, inosine monophosphate, adenosine monophosphate, and acetic acid. The concentrations of biochemical components differed between handmade stock and all four packet stocks. The data indicate that multiple biocomponents explain the tastes of "dashi".</p>

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