すぐき汁の味成分分析 : かぶら汁との比較

• 近藤 高史

  京都大学大学院・農学研究科・食の未来戦略講座(味の素寄附講座)

• 中村 和弘

  京都大学・生命科学系キャリアパス形成ユニット

書誌事項

タイトル別名

• Analysis of taste components in liquid released from salt-pickled suguki : a comparison with salt-pickled giant turnips
• スグ キ ジル ノ アジ セイブン ブンセキ : カ ブラシル ト ノ ヒカク

抄録

Taste components in liquid released from salt-pickled suguki (Brassica rapa var. neosuguki; a traditional vegetable in Kyoto, Japan) were analyzed to clarify why the liquid is tasty. The liquid contained an approximately 4-fold higher amount of glutamate (an umami substance) than that in kelp dashi (broth) or other kinds of dashi. However, the liquid from salt-pickled giant turnips (Brassica rapa; omi-kabura) as a control also contained a comparable amount of glutamate to that from pickled suguki, suggesting that components other than glutamate would differentiate the palatability between liquids from pickled suguki and pickled turnips. Compared with pickled turnip liquid, pickled suguki liquid contained significantly higher amounts of sweet amino acids, total amino acids, lactate and minerals such as Ca, Mg, Fe, and inorganic phosphorus. Stimulation of gustatory sweet and sour receptors and extracellular calcium-sensing receptors by these components may produce the well-balanced sweetness, sourness and kokumi of pickled suguki liquid.

収録刊行物

• 日本味と匂学会誌

  日本味と匂学会誌 19 (2), 223-229, 2012

  日本味と匂学会

キーワード

• suguki
• pickles liquid
• traditional vegetable
• palatability
• umami

詳細情報

• CRID: 1390001288036400128
• NII論文ID: 110009553686
• NII書誌ID: AA11426393
• DOI: 10.18965/tasteandsmell.19.2_223
• ISSN: 24241326
• ISSN: 13404806
• NDL書誌ID: 024120080
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I024120080
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可