Retronasal Odor of Dried Bonito Stock Induces Umami Taste and Improves the Palatability of Saltiness

Journal of Food Science

Volumn 79, Issue 9, 2014, Pages S1769-S1775

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

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

^b Ninben Co   (Japan)

Author keywords

Fish; Flavor; Perception; Salt; Sensory evaluation

Indexed keywords

KATSUWONUS PELAMIS;

FLAVORING AGENT; SALT INTAKE; SODIUM CHLORIDE;

ANIMAL; CHEMISTRY; CONSUMER ATTITUDE; FEMALE; FISH; FOOD; HUMAN; MEAT; METABOLISM; ODOR; SALT INTAKE; TASTE; YOUNG ADULT;

ANIMALS; CONSUMER BEHAVIOR; FEMALE; FISHES; FLAVORING AGENTS; FOOD; HUMANS; MEAT PRODUCTS; ODORS; SMELL; SODIUM CHLORIDE; SODIUM CHLORIDE, DIETARY; TASTE; YOUNG ADULT;

EID: 84921964363     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12562     Document Type: Article

References (25)

1. Ayabe-Kanamura S, Schicker I, Laska M, Hudson R, Distel H, Kobayakawa T, Saito S. 1998. Differences in perception of everyday odors: a Japanese-German cross cultural study. Chem Senses 23:31-8.
2. Burdach KJ, Kroeze JH, Koster EP. 1984. Nasal, retronasal, and gustatory perception: an experimental comparison. Percept Psychophys 36:46-63.
3. Djordjevic J, Zatorre RJ, Joes-Gotman M. 2004a. Odor-induced changes in taste perception. Exp Brain Res 159:405-8.
4. Djordjevic J, Zatorre RJ, Joes-Gotman M. 2004b. Effects of perceived and imagined odors on taste detection. Chem Senses 29:199-208.
5. Doi M, Ninomiya M, Matui M, Shuto Y, Kinoshita, Y. 1989. Degradation and o-methylation of phenols among volatile flavor components of dried bonito (Katsuobushi) by Aspergillus Species. Agric Biol Chem 53:1051-5.
6. Finny DJ. 1971. Probit analysis. 3rd ed. London: Univ. press.
7. Hummel T, Heilmann S, Landis BN, Reden J, Frasnelli J, Small DM, Gerber J. 2006. Perceptual differences between chemical stimuli presented through the ortho- or retronasal route. Flavour Fragr J 21:42-7.
8. 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.
9. Kawakita J. 1986. KJ Method. Tokyo: Chuokoronsha [Japanese].
10. 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. J Food Sci 70: S193-8.
11. Kotani K, Kawamura K, Wada T, Satani E. 1984a. Comparative studies on chemical components of some kinds of "Fushi" (boiled-dried fish (strip)) [Japanese]. Nippon Shokuhin Kogyo Gakkaishi 31:624-9.
12. Kotani K, Wada T, Kawamura K, Iida A, Satani E. 1984b. Sensory evaluation of soup stock ("Dashi-jiru") of some kinds of "Fushi" [Japanese]. Nippon Shokuhin Kogyo Gakkaishi 31:630-5.
13. Kumazawa T, Kurihara K. 1990. Large enhancement of canine taste responses to sugars by salts. J Gen Physiol 95:1007-18.
14. Manabe M. 2008. Saltiness enhancement by the characteristic flavor of dried bonito stock. J Food Sci 73: S321-5.
15. Manabe M, Ishizaki S, Yoshioka T, Oginome N. 2009. Improving the palatability of salt-reduced food using dried bonito stock. J Food Sci 74: S315-21.
16. Mojet J, Köster EP, Prinz JF. 2005. Do tastants have a smell? Chem Senses 30:9-21.
17. Pfaffmann C. 1959. The sense of taste. In: Handbook of Physiology. Neurophysiology. Washington D.C.: Am Physiol Soc. p. 507-33.
18. Rozin P. 1982. Taste-smell confusions" and the duality of the olfactory sense. Percept Psychophys 31: 397-401.
19. Soldo T, Blank I, Hofmann T. 2003. (+)-(S)-Alapyridaine-A general taste enhance? Chem Senses 28:371-79.
20. Ugawa T, Kurihara K. 1993. Large enhancement of canine taste responses to amino acids by salts. Am J Physiol 264: R1071-6.
21. Ugawa T, Kurihara K. 1994. Enhancement of canine taste responses to umami substances by salts. Am J Physiol 266:R944-9.
22. Ventanas S, Mustonen S, Puolanne E, Tuorila H. 2010. Odour and flavour perception in flavoured model systems: influence of sodium chloride, umami compounds and serving temperature. Food Quality Pref 21:453-62.
23. World Health Organization. 2003. Diet, nutrition and the prevention of chronic diseases. Mumbai: Medica Press Intl. 90 p.
24. Yamaguchi S. 1967. The synergistic taste effect of monosodium glutamate and disodium 5'-inosinate. J Food Sci 52:473-8.
25. 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.