Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups

Food Chemistry

Volumn 196, Issue , 2016, Pages 577-583

  Nishimura, Toshihide ^a   Goto, Shingo ^a   Miura, Kyo ^a   Takakura, Yukiko ^b   Egusa, Ai S ^a   Wakabayashi, Hidehiko ^b  

^a NIPPON VETERINARY AND LIFE SCIENCE UNIVERSITY   (Japan)

^b AJINOMOTO CO INC   (Japan)

Author keywords

Chicken soup; Enhancement of aroma sensation; Retronasal aroma; Umami

Indexed keywords

AMINO ACIDS; ANIMALS;

CHICKEN SOUP; GLUTAMIC ACID; INOSINE; MONOPHOSPHATES; MONOSODIUM GLUTAMATE; NACL SOLUTION; RETRONASAL AROMA; UMAMI;

ODORS;

GLUTAMATE SODIUM; GLUTAMIC ACID; INOSINE PHOSPHATE; SODIUM CHLORIDE; FLAVORING AGENT;

ADDITION REACTION; ADULT; AQUEOUS SOLUTION; AROMA; ARTICLE; CHICKEN; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FEMALE; FLAVOR; HUMAN; HUMAN EXPERIMENT; MALE; NOSE; QUANTITATIVE ANALYSIS; SENSORY EVALUATION; UMAMI; ANIMAL; FOOD ANALYSIS; TASTE; YOUNG ADULT;

ADULT; ANIMALS; CHICKENS; FEMALE; FLAVORING AGENTS; FOOD ANALYSIS; HUMANS; INOSINE MONOPHOSPHATE; MALE; SODIUM CHLORIDE; SODIUM GLUTAMATE; TASTE; YOUNG ADULT;

EID: 84944081283     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.09.036     Document Type: Article

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