Saltiness enhancement by the characteristic flavor of dried bonito stock

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Manabe, M ^a  

^a DOSHISHA WOMEN'S COLLEGE OF LIBERAL ARTS   (Japan)

Author keywords

Dried bonito; Flavor; Palatability; Saltiness enhancement; Umami

Indexed keywords

FOOD ADDITIVE; GLUTAMATE SODIUM; GLUTAMIC ACID; SODIUM CHLORIDE;

ADULT; ARTICLE; DRUG EFFECT; FEMALE; HUMAN; PHYSIOLOGY; SODIUM RESTRICTION; TASTE;

ADULT; DIET, SODIUM-RESTRICTED; FEMALE; FOOD ADDITIVES; GLUTAMIC ACID; HUMANS; SODIUM CHLORIDE; SODIUM GLUTAMATE; TASTE; YOUNG ADULT;

KATSUWONUS PELAMIS;

EID: 48749119816     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00844.x     Document Type: Article

References (20)

1. Djordjevic J, Zatorre RJ, Jones-Gotman M. 2004a. Effects of perceived and imagined odors on taste detection. Chem Senses 29 : 199 208.
2. Djordjevic J, Zatorre RJ, Jones-Gotman M. 2004b. Odor-induced changes in taste perception. Exp Brain Res 159 : 405 8.
3. Finny DJ. 1971. Probit analysis. 3rd ed. London, U.K. : University Press.
4. Fuke S, Konosu S. 1991. Taste-active components in some foods: a review of Japanese research. Physiol Behav 49 : 863 8.
5. Hitachi Ltd. 1991. Analysis of amino acids with OPA pre-labeled method (contains proline, cystine, ammonia etc.) [Japanese]. Technical data nr 112.
6. Ishiguro K, Wakabayashi H, Kawaguchi H. 2001. Changes in volatile compounds during smoking process and evaluation of major aroma constituents of dried bonito (katuo-bushi) [Japanese]. Nippon Shokuhin Kogyo Gakkaishi 48 : 570 7.
7. Kodama S. 1913. On a procedure for separating inosinic acid [Japanese]. J Tokyo Chem Soc 34 : 751 7.
8. Kohno K, Hayakawa F, Xichang W, Shunsheng C, Yokoyama M, Kasai M, Takeutchi F, Hatae K. 2005. Comparative study on flavor preference between Japanese and Chinese for dried bonito stock and chicken bouillon [Japanese]. J Food Sci 70 : 193 8.
9. Law MR, Fost CD, Wald NJ. 1991. By how much does dietary salt reduction lower blood pressure? Br Med J 302 : 811 24.
10. Manabe M. 2003. Influence of the taste of home cooking on personal preference for saltiness-survey of the taste of soybean paste (miso) soup [Japanese]. J Home Eco Jpn 54 : 163 70.
11. Ministry of Health, Labour and Welfare of Japan. 2007. The national health and nutrition survey in Japan, 2006 [Japanese]. Tokyo, Japan : Dai-ichi Shuppan Publishing. Co. Ltd. 245 p.
12. Munakata N. 1990. Nutrition for medicals. Hypertension [Japanese]. Innervision 5 : 80 1.
13. Oota S. 1993. Use of kitchen salt. 2. Taste of kitchen salt and other tasting component [Japanese]. New Food Ind 35 : 68 80.
14. Paulus K, Reisch AM. 1980. The influence of temperature on the threshold values of primary tastes. Chem Senses 5 : 11 21.
15. Prescott J, Johnstone V, Francis J. 2004. Odor-taste interactions: effects of attentional strategies during exposure. Chem Senses 29 : 331 40.
16. Seto M, Sawada T, Endo K. 2003. Salt-reducing effect of stock in miso soup [Japanese]. J Cookery Sci Jpn 36 : 219 24.
17. Small DM, Gerber JC, Mak YE, Hummel T. 2005. Differential neural responses evoked by orthonasal versus retronasal odorant perception in humans. Neuron 47 : 593 605.
18. [WHO] World Health Organization. 2003. Diet, nutrition and the prevention of chronic diseases. Mumbai, India : Medica Press Intl. 90 p.
19. Yamaguchi S. 1963. The synergistic taste effect of monosodium glutamate and disodium 5'-inosinate. J Food Sci 32 : 473 8.
20. Yamaguchi S, Takahashi C. 1984. Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup. J Food Sci 49 : 82 5.