title: Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups.
abstract: We examined the influence of taste compounds on retronasal aroma sensation using a model chicken soup. The aroma intensity of a reconstituted flavour solution from which glutamic acid (Glu), inosine 5'-monophosphate (IMP), or phosphate was omitted was significantly lower (p<0.05) than that of the model soup. The aroma intensity of 0.4% NaCl solution containing the aroma chicken model (ACM) with added Glu and IMP was significantly higher (p<0.05) than that of 0.4% NaCl solution containing only ACM. The quantitative analyses showed that adding monosodium glutamate (MSG) to aqueous aroma solution containing only ACM enhanced the intensity of retronasal aroma sensation by 2.5-folds with increasing MSG concentration from 0% to 0.3%. Sensation intensity using an umami solution with added MSG and IMP was significantly higher than that with only MSG when the MSG concentration was 0.05%, 0.075%, or 0.1%. However, it plateaued when MSG concentration was beyond 0.3%.
authors.affiliation: Faculty of Food Science, Department of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino-shi, Tokyo 180-8602, Japan. Electronic address: toshixy@nvlu.ac.jp.
authors.forename: Toshihide
authors.initials: T
authors.lastname: Nishimura
authors.affiliation: Faculty of Food Science, Department of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino-shi, Tokyo 180-8602, Japan.
authors.forename: Shingo
authors.initials: S
authors.lastname: Goto
authors.affiliation: Faculty of Food Science, Department of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino-shi, Tokyo 180-8602, Japan.
authors.forename: Kyo
authors.initials: K
authors.lastname: Miura
authors.affiliation: Institute of Food Sciences & Technologies, Ajinomoto Co., Inc., 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, Japan.
authors.forename: Yukiko
authors.initials: Y
authors.lastname: Takakura
authors.affiliation: Faculty of Food Science, Department of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino-shi, Tokyo 180-8602, Japan.
authors.forename: Ai S
authors.initials: AS
authors.lastname: Egusa
authors.affiliation: Institute of Food Sciences & Technologies, Ajinomoto Co., Inc., 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, Japan.
authors.forename: Hidehiko
authors.initials: H
authors.lastname: Wakabayashi
mesh_terms: D000328:Adult; D000818:Animals; D002645:Chickens; D005260:Female; D005421:Flavoring Agents / Q000032:analysis*; D005504:Food Analysis; D006801:Humans; D007291:Inosine Monophosphate / Q000032:analysis; D008297:Male; D012965:Sodium Chloride / Q000032:analysis; D012970:Sodium Glutamate / Q000032:analysis*; D013649:Taste; D055815:Young Adult
chemical_list: D005421:Flavoring Agents; D007291:Inosine Monophosphate; D012965:Sodium Chloride; D012970:Sodium Glutamate
keywords: Chicken soup; Enhancement of aroma sensation; Retronasal aroma; Umami