Evaluation of kokumi taste of Japanese soup stock materials using taste sensor

Abstract

It is difficult to describe the Katsuobushi (dried bonito) taste, especially that of Karebushi (molded died bonito), because it contains heartiness (kokumi) taste. Therefore, there is no study on the taste oiKarebushi. In this study, we revealed the kokumi taste of Karebushi and other Japanese soup stock materials using a taste sensor.