オカモト　ヨウコ   OKAMOTO Yoko   岡本　洋子    所属   広島修道大学  健康科学部    職種   契約教員（教授）
言語種別	英語
発行・発表の年月	2017/08
形態種別	その他の研究業績
標題	Sensory comparisons between fresh and instant bonito-kelp stocks in Japanese dishes
執筆形態	共著
掲載誌名	19th ARAHE Biennial International Congress 2017 Abstracts, Tokyo Japan
掲載区分	国外
出版社・発行元	Asian Regional Association for Home Economics
巻・号・頁	pp.108
頁数	1
著者・共著者	Yoko OKAMOTO，Keiko YOSHIDA
概要	Japanese dishes prepared with fresh or instant bonito-kelp stocks could be discriminated from one another (p <0.01). The fresh stock was rated as preferable in liquid-type dishes, while the instant stock was preferable in solid-type dishes (p <0.01). Our analysis showed that the fresh and the instant bonito-kelp stocks had markedly different make-ups of umami constituents, and it was suggested that this difference might have influenced the distinctiveness and preference of these stocks among the participants. It was also shown that the instant bonito-kelp stock contained a higher concentration of glutamic acid compared with fresh bonito-kelp stock and the fresh bonito-kelp stock contained more umami constituents, at low concentrations, than the instant bonito-kelp stock.