Abstract
Three kinds of mineral water with different hardness (natural water from Alps, Evian and Contrex) were used to make soupstock from bonito, vegetables and beef. Total-N, free amino acid (FAA), IMP, GMP and organic acid contents were analyzed and compared, and a sensory evaluation was carried out.
The FAA pattern of bonito stock was different among the water samples used. Although the sensory evaluation showed no significant difference in the overall preference among the water used, the stock made with Evian and Alps water tended to be preferred. The FAA was highest in the vegetable stock made with Alps water followed by Evian. The sensory evaluation showed that both were significantly preferred. The beet stock was clear with Contrex, probably due to the highest weight of the separated scum. The total FAA was the highest with Evian and next with Contrex. The high IMP and GMP with Evian and were most preferred.
The chemical composition of the stocks prepared from the three kinds of water differed in hardness. The preference was affected not only by the chemical composition of the extracts but also by the taste of the water. The balance between the composition of the extract and the taste of the water was the main factor determining the preference.
