Dried-bonito aroma components enhance salivary hemodynamic responses to broth tastes detected by near-infrared spectroscopy.
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.
R&D Center, T. Hasegawa Co., Ltd., 29-7 Kariyado, Nakahara-ku, Kawasaki-shi 211-0022, Japan. tomona_tsuji@t-hasegawa.co.jp
Tomona
T
Matsumoto
Kana
K
Saito
Akio
A
Nakamura
Tsukasa
T
Saito
Takashi
T
Nammoku
Masashi
M
Ishikawa
Kensaku
K
Mori
D000328:Adult; D000818:Animals; D005260:Female; D005396:Fish Products / Q000032:analysis*; D005421:Flavoring Agents / Q000032:analysis*; D005511:Food Handling; D006439:Hemodynamics; D006801:Humans; D008297:Male; D009812:Odorants / Q000032:analysis*; D010473:Perciformes; D012463:Saliva / Q000378:metabolism*; D019265:Spectroscopy, Near-Infrared / Q000379:methods*; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*
D005421:Flavoring Agents; D055549:Volatile Organic Compounds