[1F4-OS-17b] 農業とAI(2)

[1F4-OS-17b-03] Analysis of Konbu-Dashi by multi-band optical method from a viewpoint of miscellaneous taste

〇Takaharu Kameoka¹, Takumi Taguchi¹, Eriko Nishikawa¹, Ryoei Ito¹, Atsushi Hashimoto¹, Noriyuki Yugawa², Nobuaki Obiki² (1. Mie University, 2. Tsuji Culinary Institute)

Keywords:Konbu-Dashi, Mid-infrared Spectroscopy, X-ray Fluoresce

When evaluating Dashi in Japanese cuisine, the chef uses the word umami and miscellaneous taste. Umami has been used as an important factor. On the other hand, there is no definite definition of miscellaneous taste, and quality evaluation viewed from miscellaneous taste has hardly been performed. In this research, therefore, the objective was to clarify the characteristics of the Konbu-Dashi which the chef is conscious of miscellaneous taste. We established a quality evaluation method of Konbu-Dashi by using Quantitative Descriptive Analysis (QDA) used to express the overall taste perceived by human beings, and made a comprehensive evaluation. As a result of the multi-spectroscopic analysis, the characteristic of Konbu-Dashi that felt miscellaneous taste had "little umami, relatively much minerals and saccharides" was confirmed. In addition, in the QDA, evaluation terms were created by using 32 kinds of Konbu-dashi to capture the characteristics of both delicious and not delicious Konbu-dashi. From the results using the QDA, 1) focusing on fragrance and flavor as an approach to harshness, 2) the necessity to consider the influence of minerals such as potassium, etc. were derived. From now on, it is necessary to develop machine learning and analysis using AI.