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- Yuasa, Masahiro; Koe, Momoko; Maeda, Ayaka; Eguchi, Ayaka; Abe, Haruka; Tominaga, Mihoko
- International journal of gastronomy and food science 2017 v.9 pp. 55-61
- 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
- ... 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) ...
- Youssef, Jozef; Youssef, Lulu; Juravle, Georgiana; Spence, Charles
- International journal of gastronomy and food science 2017 v.9 pp. 100-104
- flavor; gastronomy; hedonic scales; liquids; odors; soups; temperature; wines; Asia
- ... 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 ...