Influence of Japanese green tea on the Koku attributes of bonito stock: Proposed basic rules of pairing Japanese green tea with Washoku

Abstract

AbstractHere, we paired Japanese green tea with Washoku, a Japanese traditional cuisine, to investigate the influence of green tea on the sensory perception of Japanese food. We hypothesized that Japanese green tea would enhance the Koku attributes of thickness, continuity, mouthfulness, and umami intensity. This hypothesis was verified by evaluating: (a) synergistic effects on umami; (b) green tea's enhancing effect on the Koku attributes using descriptive analysis; (c) Koku attributes of Japanese food induced by green tea consumption using time–intensity methodology; and (d) changes in the dominant perception of Japanese food induced by green tea consumption using temporal dominance of sensations. We found an enhancing effect on Koku attributes derived from the synergetic effect of green tea and bonito stock on umami. Additionally, enhancement of Koku attributes changed the dominant perception of bonito stock. Further, catechin, an astringent ingredient of green tea, suppressed these effects.Practical ApplicationsThis study verified that green tea enhanced the Koku attributes of Japanese food. However, this effect was suppressed when the tea was highly astringent (high catechin content). Therefore, to accentuate the effects of green tea on the Koku attributes to the greatest extent possible, it is necessary to prepare green tea with high umami and low astringency. These findings are useful for preparing appropriate pairings of green tea and Japanese food that would emphasize its Koku attributes, thus offering basic rules for aligning particular green tea and Japanese food types in actual meal settings.