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OKAMOTO Yoko
Department Hiroshima shudo University The Faculty of Health Sciences Position Professor |
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| Language | English |
| Publication Date | 2017/08 |
| Type | Other works |
| Title | Sensory comparisons between fresh and instant bonito-kelp stocks in Japanese dishes |
| Contribution Type | Co-Authored Publication |
| Journal | 19th ARAHE Biennial International Congress 2017 Abstracts, Tokyo Japan |
| Journal Type | Another Country |
| Publisher | Asian Regional Association for Home Economics |
| Volume, Issue, Pages | pp.108 |
| Number of pages | 1 |
| Author and coauthor | Yoko OKAMOTO，Keiko YOSHIDA |
| Details | 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. |