Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet

被引：43

作者：

Shah, A. K. M. A. ^{[1
]}

Ogasawara, Masashi ^{[2
]}

Egi, Makoto ^{[2
]}

Kurihara, Hideyuki ^{[1
]}

Takahashi, Koretaro ^{[1
]}

机构：

[1] Hokkaido Univ, Div Marine Life Sci, Grad Sch Fisheries Sci, Hakodate, Hokkaido 0418611, Japan

[2] Kirin Kyowa Food Co Ltd, Food Res & Dev Lab, Ami, Ibaraki 3000398, Japan

来源：

FOOD CHEMISTRY | 2010年 / 122卷 / 01期

关键词：

Herring; Taste; Kokumi; Creatine; Creatinine; Sensory evaluation; TASTE-ACTIVE COMPONENTS;

D O I：

10.1016/j.foodchem.2010.02.072

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Flavour-enhancing components of dried herring fillet (migaki-nishin in Japanese) were isolated and evaluated for their effects on sensory perception. Sensory evaluation revealed that addition of dried herring fillet water-soluble extracts to Japanese noodle soup significantly (P<0.05) enhanced soup flavour characters, such as thickness, mouthfulness and continuity. The extracts were fractionated by dialysis and chromatography. Fractions containing flavour enhancers were isolated by sensory perception. Results from instrumental analyses showed that the kokumi flavour enhancers in dried herring fillet were creatine and creatinine. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：249 / 253

页数：5

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