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You searched for: Journal International journal of gastronomy and food science Remove constraint Journal: International journal of gastronomy and food science Publication Year 2017 Remove constraint Publication Year: 2017 Source 2017 v.9 Remove constraint Source: 2017 v.9 Subject soups Remove constraint Subject: soups
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1. Characterization of flavor component in Japanese instant soup stocks ‘dashi’

Author:
Yuasa, Masahiro; Koe, Momoko; Maeda, Ayaka; Eguchi, Ayaka; Abe, Haruka; Tominaga, Mihoko
Source:
International journal of gastronomy and food science 2017 v.9 pp. 55-61
ISSN:
1878-450X
Subject:
aspartic acid; bags; bonito; eating habits; flavor compounds; free amino acids; gastronomy; glutamic acid; macroalgae; powders; saltiness; sensory evaluation; serine; soups; taste sensitivity; threonine; ultra-performance liquid chromatography; umami; Japan
Abstract:
... In Japan, many flavors of instant soup stock (dashi) are available and are often chosen on the basis of preference, the type of dish being prepared, and dietary habits of individuals. However, the complete characterization of all flavor components in Japanese instant dashi is unknown. Therefore, in the present study, we characterized the flavor components (free amino acids and 5′-ribonucleotides) ...
DOI:
10.1016/j.ijgfs.2017.06.002

2. Plateware and slurping influence regular consumers׳ sensory discriminative and hedonic responses to a hot soup

Author:
Youssef, Jozef; Youssef, Lulu; Juravle, Georgiana; Spence, Charles
Source:
International journal of gastronomy and food science 2017 v.9 pp. 100-104
ISSN:
1878-450X
Subject:
flavor; gastronomy; hedonic scales; liquids; odors; soups; temperature; wines; Asia
Abstract:
... Slurping (e.g., as when consuming a hot liquid such as soup) is a common practice in many parts of Asia. The practice is also encouraged amongst many professional wine and coffee tasters in order to help enhance the release of volatile aromas. Would slurping enhance flavour perception in western participants (regular consumers) too, and/or simply make them feel self-conscious? These were the key q ...
DOI:
10.1016/j.ijgfs.2017.06.005