Presentation Information
[P016]Inhibitory Effect of Vegetable Dashi on Lipid Oxidation
*Taro Taguchi1, Miwa Fukuda1, Mamiko Kitagawa1 (1. Kagome Inc.)
Keywords:
Vegetable broth,Oxidation inhibitor
[Objective]
During food processing and storage, lipid oxidation can lead to the formation of unpleasant odors, resulting in flavor deterioration and reduced product quality. This study focuses on the observation that cooking with Kagome Yasaidashi (vegetable broth) reduces oxidative odors. We aimed to evaluate its effectiveness in suppressing off-odor formation and to elucidate the underlying mechanisms of action.
[Methods]
We conducted experiments using vegetable oil, meat, and fish. Samples were prepared with and without the addition of Yasaidashi, and the volatile compounds derived from lipid oxidation generated after heating or storage were quantified using gas chromatography. Additionally, we assessed the effects of each raw material used in the Yasaidashi and estimated the contributing components to investigate the mechanism in more detail.
[Results]
In vegetable oil samples, the addition of Yasaidashi significantly suppressed the generation of volatile compounds during heating responsible for oxidative odors compared to the control. Similar suppressive effects were observed in meat and fish products, indicating practical effects under real-use conditions. Among the Yasaidashi ingredients, onion, tomato, and mushroom showed particularly strong inhibitory effects on oxidation. Furthermore, a comparable effect was observed when polyphenols equivalent to those contained in the broth were added, suggesting that vegetable-derived polyphenols are likely the key contributors.
These findings suggest that Kagome Yasaidashi functions not only as a flavor enhancer but also as a multifunctional seasoning that contributes to food quality preservation through the suppression of oxidative odors.
During food processing and storage, lipid oxidation can lead to the formation of unpleasant odors, resulting in flavor deterioration and reduced product quality. This study focuses on the observation that cooking with Kagome Yasaidashi (vegetable broth) reduces oxidative odors. We aimed to evaluate its effectiveness in suppressing off-odor formation and to elucidate the underlying mechanisms of action.
[Methods]
We conducted experiments using vegetable oil, meat, and fish. Samples were prepared with and without the addition of Yasaidashi, and the volatile compounds derived from lipid oxidation generated after heating or storage were quantified using gas chromatography. Additionally, we assessed the effects of each raw material used in the Yasaidashi and estimated the contributing components to investigate the mechanism in more detail.
[Results]
In vegetable oil samples, the addition of Yasaidashi significantly suppressed the generation of volatile compounds during heating responsible for oxidative odors compared to the control. Similar suppressive effects were observed in meat and fish products, indicating practical effects under real-use conditions. Among the Yasaidashi ingredients, onion, tomato, and mushroom showed particularly strong inhibitory effects on oxidation. Furthermore, a comparable effect was observed when polyphenols equivalent to those contained in the broth were added, suggesting that vegetable-derived polyphenols are likely the key contributors.
These findings suggest that Kagome Yasaidashi functions not only as a flavor enhancer but also as a multifunctional seasoning that contributes to food quality preservation through the suppression of oxidative odors.
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