2024-03-29T10:29:15Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/446632022-11-17T02:08:08Zhdl_2115_20049hdl_2115_141Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) filletShah, A.K.M. AzadOgasawara, MasashiEgi, MakotoKurihara, HideyukiTakahashi, KoretaroHerringtastekokumicreatinecreatininesensory evaluation491Flavour-enhancing components of dried herring fillet (migaki-nishin in Japanese) were isolated and evaluated for their effects on sensory perception. Sensory evaluation revealed that addition of dried herring fillet water-soluble extracts to Japanese noodle soup significantly (P < 0.05) enhanced the soup flavour characters such as thickness, mouthfulness and continuity. The extracts were fractionated by dialysis and chromatography. Fractions containing flavour enhancers were isolated by sensory perception. Results from instrumental analyses showed that the kokumi flavour enhancers in dried herring fillet were creatine and creatinine.ElsevierJournal Articleapplication/pdfhttp://hdl.handle.net/2115/44663https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/44663/1/article.pdf0308-8146Food Chemistry12212492532010-09enginfo:doi/10.1016/j.foodchem.2010.02.072author