Improving the palatability of salt-reduced food using dried bonito stock

Journal of Food Science

Volumn 74, Issue 7, 2009, Pages

  Manabe, Mariko ^a   Ishizaki, Sanae ^b   Yoshioka, Tatsuhito ^b   Oginome, Nozomu ^b  

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

^b Ninben Co Ltd   (Japan)

Author keywords

Aroma; Dried bonito; Palatability; Saltiness enhancement; Taste

Indexed keywords

FLAVORING AGENT; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; COOKING; GAS CHROMATOGRAPHY; HUMAN; JAPAN; LAMINARIA; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; PERCIFORMES; SALT INTAKE; SEA FOOD; SODIUM RESTRICTION; SOLID PHASE MICROEXTRACTION; TASTE;

ANIMALS; COOKERY; DIET, SODIUM-RESTRICTED; FISH PRODUCTS; FLAME IONIZATION; FLAVORING AGENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; JAPAN; LAMINARIA; PERCIFORMES; SMELL; SODIUM CHLORIDE, DIETARY; SOLID PHASE MICROEXTRACTION; TASTE; VOLATILE ORGANIC COMPOUNDS;

KATSUWONUS PELAMIS;

EID: 69749114333     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01283.x     Document Type: Article

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