Abstract
To describe the sensory characteristics and to clarify the relationship between the sensory characteristics and the chemical components of soup stock ("Dashi-jiru"), the odor, taste and flavor of "Dashi-jiru" prepared from 27 samples of some kinds of "Fushi" were organoleptically evaluated. "Dashi-jiru" could be characterized more effectively by odor and flavor rather than by taste, and they could be classified into the following three groups according to their sensory characteristics; Group I: Katsuobushi-like flavor, Group II: Smoked flavor, in addition to Katsuobushi-like flavor, Group III: Fishy ("namagusai"), rancid and Niboshi-like flavors, bitter taste, "Umami" and "Egumi" tastes. Most of Katsuo- and Sodakatso-bushi were classified in Group I or II. Sababushi was classified in Group II or III and most of Muroaji-, Urumeiwashi-bushi and Niboshi were in Group III. The intensity of "Umami" taste was correlated with the contents of glutamic acid and 5'-ribonucleotide, while that of the sour and bitter taste had no correlations with any of free amino acid contents.
