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	2020/06
形態種別	学術論文
査読	査読有り
標題	Sensory comparisons between handmade and instant bonito-kelp stocks in Japanese dishes
執筆形態	共著
掲載誌名	International Journal of Gastronomy and Food Science
掲載区分	国外
巻・号・頁	21
担当範囲	研究計画立案と遂行,データ総括,論文執筆を担当
著者・共著者	Yoko Okamoto, Kenji Tayama，Ayumi Furuta
概要	The aim of this study was to compare the use of handmade and instant bonito-kelp stocks in Japanese-style dishes. Japanese dishes prepared with handmade or instant bonito-kelp stocks could be discriminated from one another (p <0.01). Our analysis showed that handmade and instant stocks had significantly different compositions of taste constituents (p <0.01). For example, the concentrations of aspartic acid and histidine were both higher in the handmade stock than in the instant stock. Instant stocks had markedly higher concentrations of glutamic acid and 5’-inosinic acid as compared with handmade stocks. In addition, the total number of free amino acids and nucleic acid compounds differed between the handmade and instant stocks: handmade stock had many types of components, whereas instant stock had only a few types. These findings imply that the composition of taste components is simpler in instant stocks than in handmade stocks.