Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet |
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| Authors: | A.K.M.A. Shah Masashi Ogasawara Makoto Egi Hideyuki Kurihara Koretaro Takahashi |
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| Affiliation: | 1. Division of Marine Life Science, Graduate School of Fisheries Sciences, Hokkaido University, 3-1-1 Minato-cho, Hakodate, Hokkaido 041-8611, Japan;2. Food Research and Development Laboratory, Kirin Kyowa Food Co. Ltd., 4041 Ami, Ami-machi, Inashiki-gun, Ibaraki 300-0398, Japan |
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| 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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| Keywords: | Herring Taste Kokumi Creatine Creatinine Sensory evaluation |
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