Abstract
"Yakuzen" is a form of medicinal cooking based on the theories of Oriental medicine. To prepare Yakuzen dishes, in-season materials with appropriate properties and tastes, "Sei-Mi," are selected according to the health status and constitution of each person. In this study, the suitability of eggplant (Solanum melongena L.) cultivars for Yakuzen was evaluated by sensory tests and by analysis of the functional constituents considered to be closely related to the taste and functionality of Yakuzen dishes. Twenty-two eggplant cultivars including 21 Japanese and 1 Italian cultivar, and a Thai species (Solanum xanthocarpum Schrad & Wendl.) were evaluated. Principal component analysis (PCA) was used for comprehensive evaluation among the cultivars. From the PCA, many of the cultivars with round or oval fruit were characterized as juicy and sweet and considered easy to eat; most of the long-fruit cultivars were characterized as having higher specific amino acid contents. The small and round fruit cultivar Dewako and the Thai species (Makhuea pro) were considered to contain many functional ingredients, such as ash, polyphenols, and specific amino acids, and to have higher suitability for Yakuzen dishes.
