Effectiveness of Ripe and Unripe Sansho Extracts on Salt Reduction

Abstract

We investigated the effects of ripe and unripe sansho extracts on the taste intensity of reduced-salt food using visual analogue scale (VAS) and time-intensity (TI) methods. Ripe and unripe sansho extracts increased the taste intensity of reduced-salt bonito soup stock; therefore, it might be effective for salt reduction. Compared with unripe sansho extract, ripe extract had higher VAS scores for non-wateriness, satisfaction, and deliciousness. The two extracts had different effects on taste intensity. The unripe sansho extract enhanced the initial taste, while the ripe extract increased the durability of the taste. To identify the active ingredients in both sansho, we used TI method to evaluate the taste-enhancing effects of the sansho extract fractions. An active ingredient contained in the second fraction of the ripe sansho, which is different from sanshool, might increase the durability of the taste-enhancing effect of sanshool.