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

作者：Matsumoto Tomona^*; Saito Kana; Nakamura Akio; Saito Tsukasa; Nammoku Takashi; Ishikawa Masashi; Mori Kensaku

来源：Journal of Agricultural and Food Chemistry, 2012, 60(3): 805-811.

DOI：10.1021/jf0203725r

• Saliva secreation
• NIRS
• hemodynamic responses
• flavor
• aroma
• broth
• dried bonito

To elucidate the effects of aroma from dried bonito (katsuo-bushi) on broth tastes caused by the central integrationof flavor, optical imaging of salivary hemodynamic responses was conducted using near-infrared spectroscopy (NIRS). A rcconstAuted. 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 rerhaining 5 pandists who felt the combination incongruent, the flavored broth did not cause the enhancement of response. Moreover, where the odor-active smoky parts were removed from the flavoring, the reconstituted flavoring did not enhance the response in the fermer five panelists. These results indicate that NIRS offers a sensitive method to detect the effect of specific component from dried-bonito broth on the taste-related salivary hemodynamic responses, dependent on the percfptual experessed of the combination of aromas and tastes.

• 出版日期2012-1-25