The effects of free amino acids, nucleic compounds, and volatile constituents of funazushi (fermented sushi of crucian carp (Cyprinus auratus)) on preference

• Autores: Kaori M. Kubo, Yukari Ogawa, Masako Horikoshi
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 7, 2008, págs. 1259-1265
• Idioma: inglés
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• Resumen

  • BACKGROUND:Funazushi is a fermented sushi containing n3 polyunsaturated fatty acids. Moreover, the functionality of lactic acid fermentation foods has come to be expected. Funazushi is therefore worthy of study. Funazushi has a specific flavor which is either strongly liked or strongly disliked. We examined the components of funazushi and investigated their relation to preference. RESULTS: Many free amino acids with sweetness and/or umami were present in funazushi, but nucleic compounds were scarce as taste elements. Twelve kinds of volatile elements were detected in all samples, which were thought to form the basis of the flavor of funazushi, although a total of 30 or more kinds of volatile elements were detected from each sample. The smell greatly influenced the overall evaluation. Panelists who had not eaten funazushi before, or only rarely, showed a tendency to prefer the same sample, from which ketones, aldehydes, or acids did not volatilize so much. On the other hand, individual variation was large among panels who commonly ate funazushi. CONCLUSION: The smell and sourness of funazushi greatly influenced preference, especially in persons who had little experience of eating funazushi. Funazushi containing low ketone, aldehyde, or acid levels is suitable for the first eating experience. Copyright © 2008 Society of Chemical Industry