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これまで、食酢の主成分である酢酸による健康効果について様々な論文で報告されてきた。しかし、こ れらの健康効果を得るためには750 mg 以上の酢酸を継続摂取することが必要である。しかし食酢特有の 刺激のある酸味や香りは好まれない要因となり、継続的な摂取を妨げている可能性がある。飲みやすく加 工された食酢飲料も販売されているが、食酢と比較して高価なことも問題である。そこで、安価な食酢を 摂取しやすく加工するための調理上の工夫について検討した。その結果、ナリンジン（苦味）を付与した 溶液の官能評価において喉における刺激の低減効果が得られ、粘度を高めたサンプルの官能評価において は酸味、喉への刺激低減効果が得られた。さらに、調理品として苦味や粘度を付与した食酢添加マーマレー ドを作成し、官能評価を行ったところ、食酢をマーマレードに添加しても食酢を添加していないマーマレー ドとおいしさについて有意な差はなく、食酢を添加したマーマレードでは、果実感が有意に増加すること が分かった。これらのことから、毎日の食事に食酢を取り入れる方法として苦味付与や粘度の上昇が有効 であると考えられる。, カラー図版あり

application/pdf, Journal Article, 味覚と嗅覚の受容は異なる経路で脳へと伝達される一方、嗅覚の存在によって味の感じ方が変わることが知られているが、香気成分が味成分の受容そのものに与える影響については明確にされていない。本研究では、ラットを用いた飲水選択嗜好実験を行い、香気成分の添加により苦味溶液の選択率に変化が見れるかどうかを確認することにより、香気成分が苦味の感受性に与える影響について検討した。濃度の異なる塩酸キニーネ水溶液を用いた４瓶選択嗜好実験では、通常水群、香気水群（苦味溶液に10ppmの酪酸ブチルを添加）ともに苦味濃度が増加するほど嗜好率が低下したが、香気水群では0.001mMの苦味溶液で嗜好率が有意に増加した（p＜0.01)。一方、不快臭を示すヘキサナールを用いた場合では、個体差が大きく有意差は認められなかった。ヒトを用いた官能検査では、10ppmの酪酸ブチル、ヘキサナール、イソバレルアルデヒドのいづれの添加でも、0.01mM塩酸キニーネ水溶液の苦味を増加させた。これらの結果から、酪酸ブチルのような香気成分は苦味の感受性を変化させることが示唆され、香気成分の添加により苦味を修飾できる可能性が示された。, It is known that not only taste but also olfaction (aroma) largely contributes the flavor of food, however, there is insufficient information about the interaction of olfaction and sensitivity of taste. In the present study, we investigated the effect of olfaction on the sensitivity of bitter taste by four-bottle preference test using rats. Ten male Sprague Dawley rats (6-weeks age) were divided into two groups: control and odor groups, and the drinking water of the odor group were added 10 ppm of butyl acetate (fruit-like odor). Rats were provided four bottles of drinking water containing different concentrations of quinine hydrochloride (0, 0.001, 0.01, 0.1 mM), and the preference rates were measured. The positions of the 4 bottles were randomized and switched every 48 h to avoid positional preference. During 8 days of experimental period, the volume of the 0.001 mM quinine hydrochloride consumed by the rats in the odor group was higher than that in the control group (p

[Abstract] Taste sensor responds to different taste qualities by unique patterns of output signals. The sensor uses lipid membranes as recognition element of tastes. Food constituents affect the membrane potential of the sensor mainly with shielding effect and/or adsorption. Bitterness is produced by many substances such as alkaloid, glucoside, terpenoid, steroid, polyphenol, amino acid, nitro compound and inorganic salt. These substances are almost hydrophobic except inorganic salt. In this paper, response of the taste sensor to inorganic salt was studied to elucidate their bitterness.

P(論文), Histatin-5 and the basic Proline-rich peptide P-E (PRP-PE) have been revealed as candidates of bitter binding proteins. However, it has not been confirmed whether these compounds were carriers of or blockers to bitter taste so far. On the other hand, it has been reported that psychical stress reduced the sensitivity of bitterness. The present study was carried out to measure the clinical concentrations of Histatin-5 and PRP-PE in saliva under the mental stress. Stimulated parotid saliva was obtained from the parotid glands of 10 healthy adult subjects before and after the load of stress of the Kraepelin psycho-diagnostic test with a loud noise (5,000Hz, 100dB) for 30 mins. The salivary cortisol concentration and the LF/HF ratio on ECG were adopted as indices of sympathetic nervous activity to check a liability for the load of stress. The concentrations of Histatin-5 and PRP-PE in saliva were quantified by ELISA test. A significant increase in the salivary cortisol after the stress was recognized in half of the subjects, among which an increase of LF/HF ratio was also observed. Histatin-5 in the parotid saliva was significantly reduced by the stress in this group, but PRP-PE was not. These findings suggest that Histatin-5 in saliva might be a carrier protein of bitter substances, but a function of PRP-PE was not clear in this study.

The effects of caffeine and sodium L-glutamate (MSG) on the rheological properties of corn starch paste samples (3.00 wt%) were studied by steady and dynamic viscoelasticity, DSC measurements, and microscopic observation. The concentrations of caffeine and MSG were varied in the respective ranges of 0 and 2.3 wt% and between 0 and 18 wt%. The viscosity of the paste samples was not affected by adding caffeine when the concentration was below 1.8 wt%, but was increased by adding caffeine above 1.8 wt%. Excessive caffeine (above 2.6 wt%) led to the aggregation of caffeine. There was no interaction between corn starch and caffeine. The viscosity of the paste samples was also not affected by adding MSG when the concentration was below 9 wt%, but was decreased by adding MSG above 9 wt%. The gelatinization temperature of starch with MSG was increased with increasing MSG concentration, while the gelatinization enthalpy was increased with increasing MSG concentration up to 9 wt%, but was decreased with increasing MSG concentration above 9 wt%. It is concluded that MSG inhibited the swelling of the starch granules and then led to the precipitation of starch when excessively added (above 20 wt%).

The characterization of the taste is intended by taking statisitics of the data, sinse the examination on the taste has the tendency of being influenced panel's mental and physiolosical condition. The data on 4 basic tastes (sweet. sour. salt. bitter) were taken by the sensory test and a quantionarire on 112 female subjects of 18-19 ages were processed quantitatively. Three factors were extracted by the factor analysis and interpreted in the sense of taste, the preferences and the condition of the health. The scatter diagram of factor scores showed the disversity of the taste. On the other hand, four groups were extracted by the cluster analysis on these 3 factors and characterized. One group is keen of all these tastes, and the other is a dull. On the average, the sense of sweet, sour and salt were not so much different from each other groups, but that of bitter was different. It seems that the the condition of the health influenced on the preference of sweet.

The characterization of the taste is intended by taking statisitics of the data, sinse the examination on the taste has the tendency of being influenced panel's mental and physiolosical condition. The data on 4 basic tastes (sweet. sour. salt. bitter) were taken by the sensory test and a quantionarire on 112 female subjects of 18-19 ages were processed quantitatively. Three factors were extracted by the factor analysis and interpreted in the sense of taste, the preferences and the condition of the health. The scatter diagram of factor scores showed the disversity of the taste. On the other hand, four groups were extracted by the cluster analysis on these 3 factors and characterized. One group is keen of all these tastes, and the other is a dull. On the average, the sense of sweet, sour and salt were not so much different from each other groups, but that of bitter was different. It seems that the the condition of the health influenced on the preference of sweet.