Abstracts of the Annual Meeting of the Japan Society of Cookery Science

Purpose: Food ingredients contain a variety of flavors. Some smell or taste component of food is suprathreshold, other is subthreshold. Bitter taste is a taste quality that is avoided innately, and its aftertaste is known to be long lasting. We hypothesized that subthresold bitter taste lead to some stimuli but are not to be perceived as bitter. Therefore, in this study, the effects of subthreshold bitter taste quality on the perceived umami taste were investigated using human sensory evaluation.
Method: For sensory evaluation, 100mm Visual analogue scale was used. The subjects were male or female aged 19-20. The samples were mixed with an aqueous solution at room temperature. Naringin or quinine sulfate was used as a bitter ingredient. Monosodium glutamate was used as an umami ingredient. Commercially available bonito flavor seasoning was used as one of the food flavor.
Results: Umami taste intensity tended to be enhanced by subthreshold quinine sulfate but not by naringin. In the effects of subthresold quinine sulfate in food ingredient, subthreshold quinine sulfate significantly enhanced umami taste intensity but did not bonito flavor. In the umami aftertaste test, subthreshold quinine sulfate significantly extended the length of umami aftertaste. Thus, the subthreshold bitter taste is suggested to enhance the strength of umami taste in food and extend the umami aftertaste.

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OBJECTIVE: Perceived satiety after hot soup intake was known to be greater than its energy content. This may be attributed to a combined effect of the food temperature, taste, viscosity, fat content and other properties; however, this remains to be elucidated. Of these properties presumed to be contributing factors, this study focused on the temperature and examined its relation with perceived satiety. Seasonal differences were also examined, taking into consideration that sensory attributes regarding temperature could vary in summer and winter.
METHODS: Sixteen healthy adults (7 men, 9 women; 28.6+5.8 years) participated in a crossover study, and different samples were evaluated on separate days. The samples used were commercially available instant mushroom soup powder (1 serving) added into hot water (150 ml) and cooled to serving temperatures of 65 ºC (hot soup) or 10 ºC (cold soup). The subjects were required to have soup as breakfast. Sensory ratings, perceived satiety, satisfaction, and appetite were evaluated by visual analog scales. Using the same method, evaluation was performed in summer (room temperature: 28.0+0.0 ºC; outside temperature: 28.8+2.6 ºC) and winter (room temperature: 17.3+1.3 ºC; outside temperature: 0.4+0.7 ºC).
RESULTS: For summer, after having hot and cold soups, perceived satiety increased soon after intake and declined gradually, with no significant differences between them (immediately before intake: 9.4+3.3 vs. 8.1+2.5 mm; immediately after intake: 53.5+7.2 vs. 56.3+7.2 mm; 30 minutes after intake: 32.6+6.0 vs. 37.4+6.1 mm; and 60 minutes after intake: 15.5+4.8 vs. 14.9+4.0 mm, respectively). For winter, in contrast, significantly greater perceived satiety was observed after the intake of hot than cold soup immediately after intake and at 30 minutes (immediately before intake: 10.0+3.4 vs. 7.1+1.7 mm; immediately after intake: 61.5+7.4 vs. 50.3+6.6 mm; 30 minutes after intake: 40.3+6.7 vs. 29.0+5.1 mm; and 60 minutes after intake: 15.5+4.7 vs. 15.2+4.6 mm, respectively). A similar tendency was observed in perceived satisfaction. When multiple regression analyses predicting perceived satiety and satisfaction were conducted with sensory ratings as explanatory variables, perceived satiety and satisfaction at 30 minutes correlated with palatability. These results suggest that the palatability of soup served at a temperature appropriate for the season is at least one of the factors which create feelings of satiety and satisfaction.

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