Presentation Information
[P031]Identification of components contributing to the cooking function of mirin by comprehensive component analysis.
*Takeru HARA1, Hironori TAKEMITSU1, Akira OIKAWA2,3, Ryosuke SASAKI3, Kohei GOSHI1, Ken'ichi KURIYAMA1 (1. TAKARA SHUZO CO.,LTD., 2. Graduate School of Agriculture,Kyoto University, 3. RIKEN CSRS)
Keywords:
hon-mirin,CE-TOFMS,Kokumi (full-bodied flavor),Maillard reaction products (MRPs),Amadori compounds
【Purpose】
Hon-mirin is a traditional Japanese seasoning made from glutinous rice, koji and liquor. A wide variety of cooking functions have been reported for hon-mirin, and one of them is the enhancement of ‘’kokumi‘’ (full-bodied flavor). Kokumi is an expression generally used to describe the thickness and mouthfulness of flavor, and is one of the essential elements of Japanese cuisine (washoku).
Some Maillard reaction products (MRPs) have been reported as ingredients contributing to the kokumi of hon-mirin . However, further research for kokumi of hon-mirin is needed. The purpose of this study is to clarify the compounds that contribute to kokumi of hon-mirin.
【Method】
Comprehensive analysis of non-volatile compounds using CE-TOFMS was carried out on two samples in which differs in their kokumi of the hon-mirin itself, as well as on cooked products using them. By a volcano plot, we extracted the compounds found in hon-mirin and cooked products that showed strong kokumi.Candidates that were considered to have the potential to enhance kokumi were added to hon-mirin from the extracted compounds, and then their effects were confirmed. In addition, candidate MRPs, which are difficult to obtain as reagents, were synthesized by heating sugars and amino acids. The compounds were then isolated using ion exchange columns and concentrated, and added to hon-mirin and cooked products to confirm their effects.
【Results】
CE-TOFMS analysis detected 6,302 compounds in hon-mirin, 210 of which were annotated. Amadori compounds, types of MRPs, were found to be abundant in hon-mirin with a strong kokumi flavor, as well as cooked products made with them. Amadori compounds were found to enhance kokumi in hon-mirin and its preparations.
Hon-mirin is a traditional Japanese seasoning made from glutinous rice, koji and liquor. A wide variety of cooking functions have been reported for hon-mirin, and one of them is the enhancement of ‘’kokumi‘’ (full-bodied flavor). Kokumi is an expression generally used to describe the thickness and mouthfulness of flavor, and is one of the essential elements of Japanese cuisine (washoku).
Some Maillard reaction products (MRPs) have been reported as ingredients contributing to the kokumi of hon-mirin . However, further research for kokumi of hon-mirin is needed. The purpose of this study is to clarify the compounds that contribute to kokumi of hon-mirin.
【Method】
Comprehensive analysis of non-volatile compounds using CE-TOFMS was carried out on two samples in which differs in their kokumi of the hon-mirin itself, as well as on cooked products using them. By a volcano plot, we extracted the compounds found in hon-mirin and cooked products that showed strong kokumi.Candidates that were considered to have the potential to enhance kokumi were added to hon-mirin from the extracted compounds, and then their effects were confirmed. In addition, candidate MRPs, which are difficult to obtain as reagents, were synthesized by heating sugars and amino acids. The compounds were then isolated using ion exchange columns and concentrated, and added to hon-mirin and cooked products to confirm their effects.
【Results】
CE-TOFMS analysis detected 6,302 compounds in hon-mirin, 210 of which were annotated. Amadori compounds, types of MRPs, were found to be abundant in hon-mirin with a strong kokumi flavor, as well as cooked products made with them. Amadori compounds were found to enhance kokumi in hon-mirin and its preparations.
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