384 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /0, No. 1, (,**3) 12 E# ects on Thresholds for Sweet and Umami Tastants in Soy Sauce Miho Imamur
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1 384 Nippon Shokuhin Kaaku Koaku Kaishi Vol. /0, No. 1, (,**3) 12 E# ects on Thresholds for Sweet and Umami Tastants in Soy Sauce Miho Imamura, Tsuneo Sato and Osamu Hatamoto Kikkoman Corporation, Product Development Division, -33, Noda, Noda-shi, Chiba,12 **-1 The lowest amount of stimulus to trier a sensation is called a threshold. lthouh previous studies have demonstrated thresholds of various tastants, most of them were measured in a simple water solution. In this study, we measured absolute thresholds of sweet (lucose, sucrose, hih-fructose corn syrup (HFCS- //), and mirin) and umami (monosodium lutamate () and nucleotides) tastants in soy sauce as a complex solution system. The thresholds for lucose and were +2. and +3. in soy sauce, which were -,. - and 1--fold more than those obtained in water solution, respectively. These results suest that the appropriate amount of tastant to add to soy sauce cannot be accurately estimated usin a simple water solution. The relative concentrations of sweet tastant thresholds are as follows : lucose HFCS-// mirin sucrose. The umami tastant threshold for was +-* -fold that for nucleotides. Thus, supplemented tastants appear to be more influential on thresholds when these components are not naturally found in soy sauce and when they are combined in a more complex mixture. We also showed that the di# erence in thresholds for lucose between soy sauce alone and soy sauce on tofu was,-. -fold that for. Therefore, consideration of the types of foods on which soy sauce is used is important when developin soy sauce supplemented with tastants. (Received Sep.,.,,**2 ; ccepted Mar. +1,,**3) : Keywords : threshold, sensory analysis, soy sauce, sweet, umami, tastant. threshold value , 2 3 +*,12 **-1-33 Correspondin authormimamura@mail.kikkoman.co.jp, / ** ++
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9 392 /0 1,** / 1 3 +* +*, */ , vv.2. **, vv -3. ** , pp. +,* ,) Pfa# mann, C., The sense of taste. In Handbook of Physioloy -3.,+. vol. +. John, F. Ed., The merican Physioloical Society, Washinton, D.C., pp. /*1 /-- ( +3/3). - Yamauchi, S., The Umami Taste. In Food Taste Chemistry, oudreau, J.C. ed., merican Chemical Society, Washinton D.C., -- /+ ( +313).. pp / Wei# enbach, J.M., Cowart,. J. and aum,. J., Taste thresholds. Quality specific variation with himan ain. The Journals of erontoloy., -1, -1, -11 ( +32, ). 0 Collins, V.., Human taste response as a function of locus of stimulation on the human tonue and soft palate. Perception and Psychophysics., +0, ( +31. ). 1 Donald, H.M., Virinia.C. and Lawrence, M.G., Temperature dependence of human taste renponses. Physioloy and ehavior., ++, 233. ( +31-). 2 pp +, +-,**1 3 pp * Soy
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