Abstract
This study explored the effects of combining onions and other umami-rich ingredients on the intensity of umami flavor in Japanese cuisine. We aimed to determine whether various combinations of umami-rich ingredients added to foods served in nursing care facilities could reduce the need for salt while enhancing palatability and promoting saliva secretion. To accomplish this, we used a variety of umami-rich components-including bonito flakes, kelp, shitake mushrooms, sardines, and onions-to prepare stock solutions at a concentration of 1 %. We then developed tasting samples by combining two of the stock solutions. Taste assessments were conducted using a taste recognition device that evaluated “fronttastes” (bitterness, astringency, and umami) and “aftertaste” (bitterness, astringency, and umami “richness”) components. We maximized the umami intensity by combining stock solutions from onions and bonito flakes or onions and shiitake mushrooms. Our results suggest that bitterness, astringency, and umami “richness” contribute overall umami strength. The combinations of stock solutions prepared from onions and bonito flakes were then subjected to sensory evaluation.
https://ror.org/04r04yh88 
