Dried-Bonito Aroma Components Enhance Salivary Hemodynamic Responses to Broth Tastes Detected by Near-Infrared Spectroscopy
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- 作者：Tomona Matsumoto ; Kana Saito ; Akio Nakamura ; Tsukasa Saito ; Takashi Nammoku ; Masashi Ishikawa ; Kensaku Mori
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：January 25, 2012
- 年：2012
- 卷：60
- 期：3
- 页码：805-811
- 全文大小：438K
- 年卷期：v.60,no.3(January 25, 2012)
- ISSN：1520-5118
文摘
To elucidate the effects of aroma from dried bonito (katsuo-bushi) on broth tastes caused by the central integration of flavor, optical imaging of salivary hemodynamic responses was conducted using near-infrared spectroscopy (NIRS). A reconstituted dried bonito flavored broth produced a significantly larger hemodynamic response than the odorless broth taste solutions for 5 of the 10 panelists, who felt that the combination of the aroma with the tastes was congruent. In the remaining 5 panelists who felt the combination incongruent, the flavored broth did not cause the enhancement of response. Moreover, when the odor-active smoky parts were removed from the flavoring, the reconstituted flavoring did not enhance the response in the former five panelists. These results indicate that NIRS offers a sensitive method to detect the effect of specific congruent aroma components from dried-bonito broth on the taste-related salivary hemodynamic responses, dependent on the perceptual experience of the combination of aromas and tastes.