著者

田澤 英二郎 加野 博之 松本 苗緒 村上 正人

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.29, no.1, pp.45-52, 2018 (Released:2018-08-01)

参考文献数

19

被引用文献数

1 2

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“Adzuki Ann” prepared from Adzuki beans is a popular paste (Ann), which is generally used in Japanese confectionery. In product development and quality control, it is necessary to perform quantitative evaluations using sensory evaluation and chemical analyses. However, few studies have examined the most appropriate methods for assessing the flavor of Adzuki Ann. Therefore, in this study, we focused on the flavor of Adzuki Ann, defined “deliciousness” of Adzuki Ann (Tsubu Ann type; paste with remaining grains), then optimized the method for sensory evaluation, and identified aroma compounds contributing to the flavor. As a result of sensory evaluation of Adzuki Ann used for preparing Dorayaki sweets available in commercial markets, we clarified that Adzuki Ann, which is recognized as “delicious” popularly, has “moderate sweetness and rich Adzuki flavor”. This accorded with the definition of delicious Adzuki Ann flavor. Additionally, sensory evaluation scores of Adzuki flavor showed a strong correlation with maltol and cyclotene content which are important aroma compounds contributing to Adzuki flavor. In particular, as a result of the addition of cyclotene to Adzuki Ann, sensory evaluation scores of Adzuki flavor decreased significantly. This suggests that cyclotene may be an inhibitor of Adzuki flavor.