| Title: | Dried-bonito aroma components enhance salivary hemodynamic responses to broth tastes detected by near-infrared spectroscopy |
| Author(s): | Matsumoto T; Saito K; Nakamura A; Saito T; Nammoku T; Ishikawa M; Mori K; |
| Address: | "R&D Center, T. Hasegawa Co., Ltd., 29-7 Kariyado, Nakahara-ku, Kawasaki-shi 211-0022, Japan. tomona_tsuji@t-hasegawa.co.jp" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "To elucidate the effects of aroma from dried bonito (katsuo-bushi) on broth tastes caused by the central integration of flavor, optical imaging of salivary hemodynamic responses was conducted using near-infrared spectroscopy (NIRS). A reconstituted dried bonito flavored broth produced a significantly larger hemodynamic response than the odorless broth taste solutions for 5 of the 10 panelists, who felt that the combination of the aroma with the tastes was congruent. In the remaining 5 panelists who felt the combination incongruent, the flavored broth did not cause the enhancement of response. Moreover, when the odor-active smoky parts were removed from the flavoring, the reconstituted flavoring did not enhance the response in the former five panelists. These results indicate that NIRS offers a sensitive method to detect the effect of specific congruent aroma components from dried-bonito broth on the taste-related salivary hemodynamic responses, dependent on the perceptual experience of the combination of aromas and tastes" |
| Keywords: | "Adult Animals Female Fish Products/*analysis Flavoring Agents/*analysis Food Handling Hemodynamics Humans Male Odorants/*analysis Perciformes Saliva/*metabolism Spectroscopy, Near-Infrared/*methods *Taste Volatile Organic Compounds/*analysis;" |
| Notes: | "MedlineMatsumoto, Tomona Saito, Kana Nakamura, Akio Saito, Tsukasa Nammoku, Takashi Ishikawa, Masashi Mori, Kensaku eng Evaluation Study 2012/01/10 J Agric Food Chem. 2012 Jan 25; 60(3):805-11. doi: 10.1021/jf203725r. Epub 2012 Jan 13" |
