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|著者 ||:||武田, 珠美|
|要約(Abstract) ||:||In order to find a simple assessment method for sesame seeds, we investigated the relation among the taste components and taste and shape scores of 20 types of sesame seeds. Free sugars and free amino acids were determined by HPLC and total sugars using a spectrophotometer. Sensory evaluations were carried out to examine the quality of
sesame seeds roasted under the same conditions. The shape scores of these sesame seeds were calculated to measure their weight and size.
A positive correlation was observed between all sugar contents and the contents of total free sugars or free amino acids. In white sesame seeds, a particularly high correlation was observed between the contents of total free amino acids and fructose or glucose. Further, a sensory evaluation showed that the taste of sesame seeds differed according
to their color; hence, we analyzed this data for each color. A positive correlation was observed between the overall evaluation scores and umami amino acids contents of black sesame seeds, as well as between the sweetness scores and all sugar contents of white sesame seeds. Positive correlations were found between the 100-grain weight, circumferential length, and long- or short-grain diameter of the seeds. Further, it was found that all sugar contents and
long-grain diameter correlated very closely in white sesame seeds.|
|備考 ||:||【著者所属】武田珠美：熊本大学教育学部 / 冨永万智：熊本大学大学院教育学研究科院生 / 長野沙耶：熊本大学教育学部卒業生|