|
OKAMOTO Yoko
Department Hiroshima shudo University The Faculty of Health Sciences Position Professor |
|
| Language | English |
| Publication Date | 2020/06 |
| Type | Articles |
| Peer Review | With peer review |
| Title | Sensory comparisons between handmade and instant bonito-kelp stocks in Japanese dishes |
| Contribution Type | Co-Authored Publication |
| Journal | International Journal of Gastronomy and Food Science |
| Journal Type | Another Country |
| Volume, Issue, Pages | 21 |
| 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 |
| Details | 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. |