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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 | 2018/08 |
| Type | Articles |
| Peer Review | With peer review |
| Title | A Study on the Taste-modifying Phenomenon of Miracle Fruit |
| Contribution Type | Co-Authored Publication |
| Journal | J. Cookery Sci. Jpn. |
| Journal Type | Japan |
| Volume, Issue, Pages | 51(4),pp.229-235 |
| Number of pages | 7 |
| Responsible for | 研究計画立案と遂行、データ総括、論文執筆を担当 |
| Author and coauthor | Yoko OKAMOTO，Kenji TAYAMA，Ayumi FURUTA，Keiko YOSHIDA |
| Details | Miracle fruit is a taste modifier. Using twelve types of typical sweet, sour, salty, bitter and umami foods, we investigated how their taste intensity and palatability changed after participants tasted miracle fruit. In five sour foods, a decrease in bitter taste intensity and an increase in umami taste intensity were observed as well as a decrease in sour taste intensity and an increase in sweet taste intensity (p<0.01). A further increase in sweet taste intensity was also observed in non-sour foods (p<0.01). Palatability increased in the eight sour foods, whereas no changes in palatability were observed in sweet, salty, bitter and umami foods. After tasting miracle fruit, the participants’ perception of bitter and umami taste intensities changed in addition to a change in sweet taste and sour taste intensities. |