本の詳細
形式
キンドル
ページ数
15
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
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.