Abstract
The optimal amount of horseradish in foods containing commercial thickeners was investigated with a view towards improving the quality of life for people with masticating and swallowing difficulties. We used niboshi (dried anchovies) as a model ingredient to provide a fish smell; we also prepared commercial thickening samples made from xanthan gum and agar with varied horseradish concentrations. We then analysed flavour release based on changes in the overall food smell as measured by an electronic nose and sensory evaluation, as well as by changes in the amount of allyl isothiocyanate (AITC, the main flavour component of horseradish) as measured by gas chromatography-mass spectrometry (GC-MS). The electronic nose measurement results revealed that the intensity and quality of the overall food smell varied in accordance with the horseradish concentration. Furthermore, it showed that the intensity of the overall food smell did not depend on the horseradish concentration. Results of the sensory evaluation revealed that the smell of horseradish decreased before eating in cases for which the horseradish amounts in xanthan gum commercial thickening samples were one-half and one-tenth the standard amount of each sample. The GC-MS results showed that the AITC amount in headspace did not depend upon the horseradish concentration. Additionally, we found that if the amount of horseradish in a xanthan gum commercial thickening sample was doubled, the AITC amount became the same as in the sample that did not contain commercial thickeners. This amount of horseradish, then, is the appropriate amount to add to foods with commercial thickeners in order to maintain flavour.
