Influence of Previous Dietary Experience with <i>Katsuobushi</i> Stock on the Palatability of Reduced-salt Dishes Prepared Using <i>Katsuobushi</i> Stock

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  • かつおだしの摂取経験の違いがかつおだしを用いた減塩料理の嗜好性に与える影響
  • カツオダシ ノ セッシュ ケイケン ノ チガイ ガ カツオダシ オ モチイタ ゲンエン リョウリ ノ シコウセイ ニ アタエル エイキョウ

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Abstract

This study investigated whether differences in previous dietary experiences with Katsuobushi stock influence the palatability of reduced-salt dishes prepared using Katsuobushi stock.<br>The palatability of reduced-salt Japanese-style clear soup improved as the concentration of Katsuobushi stock increased, regardless of the subject's previous dietary experience with Katsuobushi stock. In contrast, as the concentration of Katsuobushi stock was increased, the palatability of reduced-salt Takikomimeshi (rice cooked with stock, soy sauce, and vegetables) improved among subjects who had more previous dietary experiences with Katsuobushi stock, but it did not improve among subjects who had less previous dietary experiences with Katsuobushi stock. This may have been due to differences in preferences regarding the characteristic taste and aroma of Katsuobushi stock. This suggests that if the preference for the taste and aroma of Katsuobushi stock can be increased through accumulated dietary experiences, then the palatability of various reduced-salt dishes containing Katsuobushi stock can be improved.

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