しょう油添加によるみりん干しの魚臭抑制

概要

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The ways that soysauce suppressed sardine odor in "mirin-boshi" were studied by a combination of sensory test, gas chromatography and gas chromatography-mass spectrometry. By a sensory test, it was found that the fishy odor of"mirin-boshi"flavored with mirin was not affected, but that flavored with mirin containing soysauce was depressed. To elucidate the suppression effect on fishy odor due to the addition of soysauce, the vola-tile components of roasted salt-dried sardine (sample 1), "mirin-boshi" flavored with mirin (sample 2) and "mirin-boshi"flavored with mirin containing soysauce (sample 3) were analyzed and compared with each other. Gas-chromatographic patterns of volatile fishy components of sample 1, 2, and 3 were essentially the same. However, ethyl acetate, isobutyl alcohol, n-butyl alcohol, isoamyl alcohol, phenethyl alcohol, 4-ethylguaiacol and 2-acetylpyrrole were found to be specific to sample 3, they were confirmed to be derived from soysauce. The effect of the addition of the above seven authentic compounds on fishy odor was then examined by a sensory test. It seemed that phenethyl alcohol, 4-ethylguaiacol and 2-acetylpyrrole greatly contributed to mask the odor of sardine.
日本水産學會の論文