Comparative Study in the Japanese and Chinese Preference for Chicken Bouillon and Dried Bonito Stock

河野一世

《中華飲食文化學術研討會論文集》 第9屆 (2006/08) Pp. 301-320

https://doi.org/10.6641/PICCFC.91012.2006.09.18

並列摘要

Chicken bouillon is well accepted all over the world but dried bonito stock is preferred only by the Japanese and scarcely used in other countries. Only the Japanese utilize dried bonito as material for soup stock. To know the reason why, we compared the sensory responses to the taste of the chicken bouillon and dried bonito stock by employing Chinese and Japanese as panelists for sensory evaluation. First, sensory analysis by food action rate scaling was done. Second, the descriptive terms were designed and used for paired comparison. Chicken bouillons were preferred by Chinese and Japanese. The Chinese panel evaluated dried bonito stock as less greasy, stronger in odd taste, stronger in fishy flavor, less well balanced taste and less preferable to chicken bouillon. The Japanese panel evaluated dried bonito stock as less greasy, no odd taste, weaker in fishy flavor, more well-balanced taste and preferable to chicken bouillon. Since the preference of Chinese and Japanese were significantly different, analysis on the chemical components of the three stock samples (Chinese chicken bouillon, Japanese chicken bouillon and dried bonito kelp stock) were made. Results of the analysis showed that while Chinese chicken bouillons contained more glutamic acid, Japanese chicken bouillons were more rich in potassium, comparatively higher in inosinates as one of umami taste and amino acids which have sweet taste. Based on the taste components, it was found that the 3 stock samples fell into 3 distinct groups according to the principal component analysis. The 3 groups revealed that Chinese and Japanese bouillon were positioned close to each other, Japanese bouillon was slightly close but Chinese bouillon and dried bonito kelp stocks were quite far from each other. Moreover, it was confirmed with discriminant analysis that the 3 groups were clearly discriminated. The 3 groups of stocks were also discriminated by their aroma sensor patterns. This fact seems to have derived from the differences of dietary culture and preference in both countries.