メタボローム解析手法に基づいたパンの美味しさ評価系の構築

URI http://harp.lib.hiroshima-u.ac.jp/pu-hiroshima/metadata/12620
File
Title
メタボローム解析手法に基づいたパンの美味しさ評価系の構築
Title Alternative
Development of a system for assessing the deliciousness of bread using metabolome analysis methods
Author
氏名 馬渕 良太
ヨミ マブチ リョウタ
別名 Ryota MABUCHI
氏名 趙 慧卿
ヨミ チョウ ケイケイ
別名 Huiqing ZHAO
氏名 石丸 絢也香
ヨミ イシマル アヤカ
別名 Ayaka ISHIMARU
氏名 谷本 昌太
ヨミ タニモト ショウタ
別名 Shota TANIMOTO
Abstract

 There is a need to develop a simple, cost-effective and feasible method for assessing the deliciousness of bread. This study used metabolome analysis methods, a promising new method for assessing the quality of food products, to evaluate the deliciousness of bread. A round top bread, which is a typical white pan bread, was used as the model. Gas chromatography-mass spectrometry data and sensory evaluation scores were compared. The results showed that the quantity of monosaccharides and urea in bread were responsible for the deliciousness of bread. In particular, urea has the potential to be used as an assessment marker to determine the deliciousness of bread as it is produced by baker’s yeast and is closely assoaciated with quality.

Journal Title
県立広島大学人間文化学部紀要
Volume
14
Spage
49
Epage
57
Published Date
20190301
ISSN
2186-5590
NCID
AA12116573
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Set
pu-hiroshima