| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1186184 | Food Chemistry | 2010 | 5 Pages |
Abstract
Flavour-enhancing components of dried herring fillet (migaki-nishin in Japanese) were isolated and evaluated for their effects on sensory perception. Sensory evaluation revealed that addition of dried herring fillet water-soluble extracts to Japanese noodle soup significantly (P < 0.05) enhanced soup flavour characters, such as thickness, mouthfulness and continuity. The extracts were fractionated by dialysis and chromatography. Fractions containing flavour enhancers were isolated by sensory perception. Results from instrumental analyses showed that the kokumi flavour enhancers in dried herring fillet were creatine and creatinine.
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Authors
A.K.M.A. Shah, Masashi Ogasawara, Makoto Egi, Hideyuki Kurihara, Koretaro Takahashi,