説明
Authentic Japanese dashi ingredients (seaweed and dried fishes) were investigated for their taste-active composition using a set of analytical methodologies. Applying a sensometabolomic approach, a total of 41 alleged taste-active metabolites and minerals were quantitatively determined in the dashi ingredients and then ranked on their sensory impact after assessing the individual dose-over-threshold (DoT) factors. Taste re-engineering experiments showed that in most cases the key players for the overall taste of the individual target were identified using this classical targeted metabolomic approach.
本の詳細
形式
キンドル
ページ数
15ページ
言語
英語
公開されました
Jul 29, 2013
出版社
Academic Press
ISBN-10
012806787X
ISBN-13
9780128067871