alexa Umami Taste in Japanese Traditional Miso Soup for the E
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Special Issue Article

Umami Taste in Japanese Traditional Miso Soup for the Elderly

Misako Kawai*, Mariko Hirota, Hisayuki Uneyama

Institute for Innovation, Ajinomoto Co., Inc., Kawasaki City, Japan

*Corresponding Author:
Misako Kawai
Institute for Innovation, Ajinomoto Co., Inc., 1-1, Suzuki-cho, Kawasaki-ku
Kawasaki City, 210-8681, Japan
Tel: +81-44-244-2888
Fax: +81-44-210-5893
E-mail: [email protected]

Received date: May 11, 2012; Accepted date: July 25, 2012; Published date: July 27, 2012

Citation: Kawai M, Hirota M, Uneyama H (2012) Umami Taste in Japanese Traditional Miso Soup for the Elderly. J Nutr Food Sci S10:005. doi: 10.4172/2155-9600.S10-005

Copyright: © 2012 Kawai M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Elderly people often suffer from taste disorder, with subsequent appetite loss. A reduction in umami-taste sensitivity is strongly related to appetite loss. Under these circumstances, how is umami taste considered and applied to foods for the elderly in Japan? In this study, we measured the concentration of L-glutamate (a typical umami amino acid) in 658 different miso soups served in 220 institutions for the elderly in Japan. Miso soup is a popular Japanese savory soup made with soup stock (dashi) and fermented soybean paste (miso), both of which are abundant in umami substances. The concentration of L-glutamate in the miso soups was the highest among the measured amino acids (Av ± SD: 156.3 ± 101.3 mg/100 g) with a very large range (15.7–697 mg/100 g, CV: 64.8%). We also measured the sodium concentration in the same miso soups (Av ± SD: 328.5 ± 70.1 mg/100 g) and found that it is controlled in a narrow range (CV: 21%). We should further investigate whether these concentrations are preferred by the elderly, for the improvement of their appetite and nutritional status

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