Flavor Design of Sesame-flavored Dressing Using Gas Chromatography/Olfactometry and Food Kansei Model

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著者

    • IKEDA Gakuro
    • Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo
    • TOMIZAWA Akiko
    • Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo
    • SAGARA Yasuyuki
    • Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo

抄録

Instrumental and sensory analyses were carried out on sesame-flavored dressings to identify the odorants affecting their perceived quality. The sampling of the odor-active compounds was performed by simultaneous steam distillation extraction (SDE) and solid-phase microextraction (SPME). The odor intensity and character of the compounds were evaluated and quantified using gas chromatography/olfactometry (GC/O). The GC/O and the sensory data were processed and analyzed on the basis of food <I>kansei </I>model. Seven perceptual factors affecting the aroma and flavor were abstracted by principal component analysis (PCA) of the sensory data. According to the percentage of contribution, the first perceptual factor of "roast and spicy" was identified as a key factor. The correlations between the odorants and the "roast and spicy" factor clarified the importance of sulfurous compounds. Four sulfurous compounds were identified as butanethiol, prenyl mercaptane, 2-methyl-3-furanthiol and dimethyl trisulfide.

収録刊行物

  • Food science and technology research  

    Food science and technology research 12(4), 261-269, 2006-11-01 

    Japanese Society for Food Science and Technology

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被引用文献:  9件

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各種コード

  • NII論文ID(NAID)
    10018441157
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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