イワシ八丁みそ煮香気成分

概要

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The aromas of sardine cooked with Haccho-Miso were compared organoleptically with that of boiled sardine. Head space volatiles, steam distilled whole flavor concentrates, and basic volatile fractions prepared from sardine cooked with Haccho-Miso were studied by GLC and GC-MS analyses. Identification of each volatile substance was carried out by comparison of their mass-spectra and tR with those of authentic specimens. The aroma of sardine cooked with Haccho-Miso was more pleasant than that of boiled ardine. Twenty-three volatile components (four bases, one phenol, six carbonyls, one alcohol, five esters and six hydrocarbons) from sardine cooked with Haccho-Miso and twelve volatile components (three bases, two carbonyls and seven hydrocarbons) from boeled sardine were identified. The volatile substances from the boiled sardine did not disappear when the sardine was cooked with Haccho-Miso. It seems that phenols, non-aliphatic carbonyls, alcohols and esters of sardine cooked with Haccho-Miso mask the odors specific to sardine. These components were volatiles of Haccho-Miso.
日本水産學會の論文