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Effect of oil droplet sizes of oil‐in‐water emulsion on the taste impressions of added tastants
https://oacis.repo.nii.ac.jp/records/1997
https://oacis.repo.nii.ac.jp/records/1997f2aa4ec7-9678-4417-bba7-1154e0ca8a4e
| Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2020-09-29 | |||||||||||
| タイトル | ||||||||||||
| タイトル | Effect of oil droplet sizes of oil‐in‐water emulsion on the taste impressions of added tastants | |||||||||||
| 言語 | ||||||||||||
| 言語 | eng | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | droplet size | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | oil-in-water emulsion | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | preference | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | sensory evaluation | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | taste | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | two-bottle choice test | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | journal article | |||||||||||
| アクセス権 | ||||||||||||
| アクセス権 | metadata only access | |||||||||||
| アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||||||||
| 著者 |
Nakaya, Kyoko
× Nakaya, Kyoko× Kohata, Tomoko× Doisaki, Nobushige× Ushio, Hideki× 大島, 敏明
WEKO
2116
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| 書誌情報 |
Fisheries Science 巻 72, 号 4, p. 877-883, 発行日 2006-07 |
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | By conducing organoleptic analysis, the authors investigated the effect of oil droplet size on human preference to the taste of oil‐in‐water (o/w) emulsions to which several tastants were added. Two singly dispersed o/w emulsions, different in oil droplet sizes, consisting of 10% triacilglycerol purified from tuna, sardine or soybean oil, 0.5% emulsifier and water were prepared by ceramic membrane filtration. Organoleptic analysis showed that the impressions of sweetness, bitterness and umami, which were developed by addition of certain taste substances, were different between o/w emulsions with different oil droplet sizes. The results of two‐bottle choice tests, which were carried out using olfactory‐blocked mice, showed that o/w emulsions with 1.00‐µm droplets, with added sweet or bitter substances, were preferred to emulsion with 5.50‐µm droplets. These results suggest that the droplet size of o/w emulsion remarkably influences certain taste impressions created by added taste substances. | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 0919-9268 | |||||||||||
| 書誌レコードID | ||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||
| 収録物識別子 | AA10993718 | |||||||||||
| DOI | ||||||||||||
| 識別子タイプ | DOI | |||||||||||
| 関連識別子 | https://doi.org/10.1111/j.1444-2906.2006.01230.x | |||||||||||
| 情報源 | ||||||||||||
| 識別子タイプ | DOI | |||||||||||
| 関連識別子 | https://doi.org/10.1111/j.1444-2906.2006.01230.x | |||||||||||
| 関連名称 | Publisher's Version/PDF (OpenAccess) | |||||||||||
| 情報源 | ||||||||||||
| 識別子タイプ | URI | |||||||||||
| 関連識別子 | https://jsfs.jp/ | |||||||||||
| 関連名称 | 日本水産学会 | |||||||||||
| 論文ID（NAID） | ||||||||||||
| 識別子タイプ | NAID | |||||||||||
| 関連識別子 | 10017391726 | |||||||||||
| 出版者 | ||||||||||||
| 出版者 | 日本水産学会 | |||||||||||
| 出版者 | ||||||||||||
| 出版者 | Springer | |||||||||||
