- 著者
-
IKEDA Gakuro
TOMIZAWA Akiko
IMAYOSHI Yuriko
IWABUCHI Hisakatu
HINATA Tomoyuki
SAGARA Yasuyuki
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food science and technology research (ISSN:13446606)
- 巻号頁・発行日
- vol.12, no.4, pp.261-269, 2006-11-01
- 参考文献数
- 28
- 被引用文献数
-
9
18
Instrumental and sensory analyses were carried out on sesame-flavored dressings to identify the odorants affecting their perceived quality. The sampling of the odor-active compounds was performed by simultaneous steam distillation extraction (SDE) and solid-phase microextraction (SPME). The odor intensity and character of the compounds were evaluated and quantified using gas chromatography/olfactometry (GC/O). The GC/O and the sensory data were processed and analyzed on the basis of food <I>kansei </I>model. Seven perceptual factors affecting the aroma and flavor were abstracted by principal component analysis (PCA) of the sensory data. According to the percentage of contribution, the first perceptual factor of "roast and spicy" was identified as a key factor. The correlations between the odorants and the "roast and spicy" factor clarified the importance of sulfurous compounds. Four sulfurous compounds were identified as butanethiol, prenyl mercaptane, 2-methyl-3-furanthiol and dimethyl trisulfide.