Art

J-GLOBAL ID：202002211614062735   Reference number：20A0636020

Differences in Salt Bittern Components and Effects on Rice Porridge Taste

にがり成分の違いと粥の味に及ぼす影響

Author (5)： ISHIKAWA Kyoko (Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University) ,  SATO Hiroyoshi (Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University) ,  TAKAHASHI Yoshiko (Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University) ,  ENDO Yuka (Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University) ,  SAKURADA Hikari (Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University)
Material： Journal of Nutritional Science and Vitaminology (Web)
Volume： 65  Issue： Supplement  Page： S200-S205(J-STAGE)  Publication year： Oct. 11, 2019 
JST Material Number： U1313A  ISSN： 1881-7742  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *gruel ,  saltiness ,  *sodium chloride (dietary) ,  nutritional requirement ,  sourness ,  by-product ,  bittern ,  amount of salt intake ,  overconsumption ,  aliphatic alcohol ,  aliphatic carboxylic acid ,  hydroxy acid ,  polycarboxylic acid

Author keywords (5)： bittern component ,  reduced salt ,  rice gruel ,  salt ,  salty taste

JST classification (2)： General  (FJ04010T) ,  Seasonings,spices(=condiments)  (FJ10010W)

Substance index (1)： Citric acid

Reference (20)：

• 1) Ishikawa K, Sato H, Usami R, Kumagai M, Matsunaga R. 2008. Effects of bittern components of salts on cooking properties. Bull Soc Sea Water Sci Jpn 62: 157-162 (in Japanese).
• 2) Lawrence G, Salles C, Septier C, Busch J, Thomas-Danguin T. 2009. Odour-taste interactions: A way to enhance saltiness in low-salt content solutions. Food Qual Prefer 20: 241-248.
• 3) Manabe M. 2008. Saltiness enhancement by the characteristic flavor of dried bonito stock. Sensory and Food Quality 74: S315-S321.
• 4) Manabe M, Ishizaki S, Yoshioka T, Oginome N. 2009. Improving the palatability of salt-Reduced food using dried bonito stock. Sensory and Food Quality 73: S321-S325.
• 5) Manabe M, Ishizaki S, Yoshioka T, Oginome N. 2014. Retronasal odor of dried bonito stock induces umami taste and improves the palatability of saltiness. Sensory and Food Quality 79: S1769-S1775.

Terms in the title (3)： にがり ,  粥 ,  味