Art

J-GLOBAL ID：201602262058667358   Reference number：16A1090968

Contribution of Lipids to the Saltiness Enhancement Property of Chicken Bouillon

チキン・ブイヨンの塩味増強効果に及ぼす油脂の影響

Author (4)： MANABE Mariko (Doshisha Women’s Coll. Liberal Arts) ,  SASAI Akihiko (Taiwa Gakuen Education Inc.) ,  SASAI Akihiko (El-Suehirofood serv. Co., Inc.) ,  KAKU Yoshihisa (Taiwa Gakuen Education Inc.)
Material： 日本調理科学会誌  (Journal of Cookery Science of Japan)
Volume： 49  Issue： 5  Page： 312-319  Publication year： Oct. 05, 2016 
JST Material Number： Y0637A  ISSN： 1341-1535  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *meat juice ,  *saltiness ,  *edible oil and fat ,  preference (food stuff) ,  sensory test ,  chicken meat ,  rice bran oil ,  *salt reduction
Semi thesaurus term： チキン・ブイヨン ,  *bouillon ,  sensory evaluation ,  rice oil

JST classification (3)： Meat products  (FJ12033F) ,  Food quality  (FJ01040F) ,  Edible fats and oils,margarines  (FJ09010C)

Reference (26)：

• AOAC (2005), International Method 930.39 and 948.22, “Official Methods of Analysis”. 18th ed., AOAC, Arlington
• Dunkel, A. and Hofmann, T. (2009), Sensory-directed identification of β-alanyl dipeptides as contributors to the thick-sour and white-meaty orosensation induced by chicken broth. J. Agric. Food Chem., 57, 9867-9877
• Fukazawa, O. (1991), Practice of inspection using T&T olfactometer and standard odor for panel selection, <i>Odor Control Assoc. J.</i> (in Japanese)<i>,</i> <b>22</b>, 186-187
• Galindo, M. M., Voigt, N., Stein, J., Lengerich, J., Raguse, J-D., Hofmann, T., Meyerhof, W. and Behrens, M. (2012), G-protein-coupled receptors in human fat taste perception. Chem. Senses, 37, 123-129
• Hayakawa, F., Kazami, Y., Jinbo, S. and Urata, T. (2014), Sensory profiling of the flavour of fresh rice bran oil. Nihon Cyourikagaku Kaishi (in Japanese), 47, 333-340

Terms in the title (5)： チキン ,  ブイヨン ,  塩味 ,  増強 ,  油脂