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Dried-Bonito Aroma Components Enhance Salivary Hemodynamic Responses to Broth Tastes Detected by Near-Infrared Spectroscopy

Matsumoto, Tomona ; Saito, Kana ; Nakamura, Akio ; Saito, Tsukasa ; Nammoku, Takashi ; Ishikawa, Masashi ; Mori, Kensaku

Journal of agricultural and food chemistry, 2012-01, Vol.60 (3), p.805-811 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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Título:
Dried-Bonito Aroma Components Enhance Salivary Hemodynamic Responses to Broth Tastes Detected by Near-Infrared Spectroscopy
Autor: Matsumoto, Tomona ; Saito, Kana ; Nakamura, Akio ; Saito, Tsukasa ; Nammoku, Takashi ; Ishikawa, Masashi ; Mori, Kensaku
Assuntos: Adult ; Animals ; Biological and medical sciences ; bonito ; Female ; Fish Products - analysis ; flavor ; Flavoring Agents - analysis ; Food Handling ; Food industries ; Fundamental and applied biological sciences. Psychology ; Hemodynamics ; Humans ; image analysis ; Male ; near-infrared spectroscopy ; Odorants - analysis ; odors ; Perciformes ; Saliva - secretion ; Spectroscopy, Near-Infrared - methods ; Taste ; Volatile Organic Compounds - analysis
É parte de: Journal of agricultural and food chemistry, 2012-01, Vol.60 (3), p.805-811
Notas: http://dx.doi.org/10.1021/jf203725r
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Descrição: 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.
Editor: Washington, DC: American Chemical Society
Idioma: Inglês

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Dried-Bonito Aroma Components Enhance Salivary Hemodynamic Responses to Broth Tastes Detected by Near-Infrared Spectroscopy

Matsumoto, Tomona ; Saito, Kana ; Nakamura, Akio ; Saito, Tsukasa ; Nammoku, Takashi ; Ishikawa, Masashi ; Mori, Kensaku

Washington, DC: American Chemical Society

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