Abstract：
:We examined the influence of taste compounds on retronasal aroma sensation using a model chicken soup. The aroma intensity of a reconstituted flavour solution from which glutamic acid (Glu), inosine 5'-monophosphate (IMP), or phosphate was omitted was significantly lower (p<0.05) than that of the model soup. The aroma intensity of 0.4% NaCl solution containing the aroma chicken model (ACM) with added Glu and IMP was significantly higher (p<0.05) than that of 0.4% NaCl solution containing only ACM. The quantitative analyses showed that adding monosodium glutamate (MSG) to aqueous aroma solution containing only ACM enhanced the intensity of retronasal aroma sensation by 2.5-folds with increasing MSG concentration from 0% to 0.3%. Sensation intensity using an umami solution with added MSG and IMP was significantly higher than that with only MSG when the MSG concentration was 0.05%, 0.075%, or 0.1%. However, it plateaued when MSG concentration was beyond 0.3%.
journal_name
Food Chemjournal_title
Food chemistryauthors
Nishimura T,Goto S,Miura K,Takakura Y,Egusa AS,Wakabayashi Hdoi
10.1016/j.foodchem.2015.09.036subject
Has Abstractpub_date
2016-04-01 00:00:00pages
577-83eissn
0308-8146issn
1873-7072pii
S0308-8146(15)01379-5journal_volume
196pub_type
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