Abstract
The inhibitory effect of katsuo-dashi dried bonito stock on the taste of lactic acid was evaluated with a sensory test by trained panelists and with a taste sensor. The taste of the acid was inhibited by increasing katsuo-dashi concentration. Evaluation by a sensory test and gas chromatography-mass spectrometry(GC-MS) showed an inhibitory effect on the odor of acetic acid by adding katsuo-dashi. There was a correlation between the results of the inhibitory effect on the taste of the acid and the influence of the buffering action. The inhibition by katsuo-dashi of the acid odor was effectively demonstrated by GC-MS. These results indicate that katsuo-dashi was effective for suppressing the taste and odor of lactic acid, and are attributed to its buffering action.
