A Study of an Aroma Extraction Method and Evaluation of the Aroma Extract Contribution to the Palatability and Reinforcement Effect of Dried Bonito Using Mice-Reference-Cited by-同舟云学术

A Study of an Aroma Extraction Method and Evaluation of the Aroma Extract Contribution to the Palatability and Reinforcement Effect of Dried Bonito Using Mice

Published:2014 Issue:5 Volume:60 Page:328-333
ISSN:0301-4800
Container-title:Journal of Nutritional Science and Vitaminology
language:en
Short-container-title:J Nutr Sci Vitaminol

Author:

AMITSUKA Takahiko¹,OKAMURA Maya²,SHIIBASHI Hiroko¹,YAMAMOTO Naoto¹,SAITO Tsukasa¹,NAMMOKU Takashi¹,TSUZUKI Satoshi²,INOUE Kazuo²,FUSHIKI Tohru²

Affiliation:

1. R&D Center, T. Hasegawa Co., Ltd.

2. Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

Publisher

Center for Academic Publications Japan

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Reference27 articles.

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2. 2) Ågmo A, Galvan A, Talamantes B. 1995. Reward and reinforcement produced by drinking sucrose: Two processes that may depend on different neurotransmitters. Pharmacol Biochem Behav 52: 403-414.

3. 3) Tzschentke TM. 2007. Measuring reward with the conditioned place preference (CPP) paradigm: update of the last decade. Addict Biol 12: 227-462.

4. 4) Kawasaki H, Yamada A, Fuse R, Fushiki T. 2008. Preference for dried bonito broth in olfactory-blocked or taste nerve-sectioned mice in the two-bottle choice test. Biosci Biotechnol Biochem 72: 2840-2846.

5. 5) Ackroff K, Kondoh T, Sclafani A. 2014. Dried bonito dashi: a preferred fish broth without postoral reward actions in mice. Chem Senses 39: 159-166.

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2. The contribution of aromatic components in Katsuobushi to preference formation and reinforcement effect;Bioscience, Biotechnology, and Biochemistry;2017-08-03

3. Aroma Compounds Contributing to Dried Bonito;Nippon Shokuhin Kagaku Kogaku Kaishi;2014