384 Nippon Shokuhin Kaaku Koaku Kaishi Vol. /0, No. 1, -2. -3- (,**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, / 0 +0 -** ++
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19 : 391 ++ 243 +42 *4/1-43 +43 *4*,0 wv ++ 23. : *3. +* -3. **-.,1 +** 1. +*/ -*,2 ++., *1,. *.*,0,2 Yamauchi *.*+,, - +-* ++ */1. Pfaffmann, *.*2 moll +... iester, Fabian, von Skramlik - **.. moll *1,. **2. moll +... **3. moll +0,. loistic - -* +*
392 /0 1,**3 1 20 - / 1 3 +* +*, +2. +3. */1. +2. -,. 23. 2-. vv.2. **,0. +3. 1+. vv -3. **-. 1- ++.3.,+. +0 +2. 23..3. + pp. +,* +33+ +3.,) 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. 32 ++- +33- / 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, +03 +1. ( +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. +.. +33. +* Soy
21 : 393 Sause,.,*3,,- +332 ican Journal of Clinical Nutrition., -+, +*02 +*1- ( +312). ++,, VISION, +/ +23 +3/,**- pp...3 /*+ +333,- +, -. pp. -3/..- +31- --,+ -*,**1,. +-,1,0 +.- +.2,*** pp. +.* +/* +32/ +.,2,/,1 +-1 +.,,**+ pp. +0, +10 +/,3 +32/,2 +,/ +-*,**,,0 +0 -* -1,3 +*/ ++.,**- pp. -2-3 +33. +1 -+,1 Pfa# mann, C., artoshuk, L.M. and Mcurney, D.H. -* 3+ +**,**. Taste psychophysics. Handbooks of Sensory Physiolo- +2 -, y. vol... Part,. Taste, pp. 1/ +*+, Spriner-Verla, erlin- -+ +.+ +.2,**/ Heidelber ( +31+ ). +3,2 pp. +*3 +,. +32/,* ISO. Sensory nalysis MethodoloyTrianle Test. -3.3 /0,**0 ISO DP.+,* (,**.).,* 3,.,+ - +1,+ artoshuk L.M., The psychophysics of taste. The mer-