Effects of texture modification on the flavor of foods for elderly people with dysmasesis

The aroma and flavor of food before and during eating is a major determinant of the pleasure which drives us to eat. The aim of this study was to investigate how texture modification influences the aroma and flavor of two types of texture-modified teriyaki-based salmon foods (chopped salmon teriyaki and steamed salmon teriyaki-paste) as compared to original salmon teriyaki using gas chromatographyolfactometry and retronasal olfactometry analyses. The results indicated that the odor of soy sauce was weaker in the modified foods as compared to the original, with the past having even less odor than the chopped salmon teriyaki. The sensory evaluation corresponded with the gas chromatography results, and showed that odor was an important factor contributing to preference. Steamed salmon teriyaki-paste is suitable for elderly people with dysmasesis because it is easy to chew and swallow ; thus, optimal cooking conditions to improve its odor should be developed.研究ノー