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摘要
We analyzed the cooked flavor of seasoning soy sauce (SS) and identified some odorants that contribute to the Koku taste (mouthfulness and continuity of the flavor) of SS by sensory evaluation. Two kinds of SS were prepared from bonito with or without sea tangle. The former (SS1) had a strong Koku taste and the latter (SS2) had a weak Koku taste. Volatile compounds of these SS were extracted by SDE and analyzed by GC and GC-MS. The FD factor of each compound was calculated by GC-O/AEDA (aroma extract dilution analysis). 10 ppt to 1 ppm of the volatile compounds with a relatively high FD factor were added to the solution containing 0.5% NaCl and 0.3% sodium glutamate, and then the strength of Koku taste was investigated by sensory evaluation with or without the use of a nose clip. In SS, 73 kinds of compounds were identified by the SDE method. Many volatile compounds had roasted, smoky, sour-like, and sweet aromas. 2,5-Dimethylpyrazine, which is known as an enhancer of Koku taste, was identified in SS1 and SS2. Thirty-eight kinds of compounds, including 2,5-dimethylpyrazine, were recognized to be significantly different between SS1 and SS2 in FD levels and quantitative amounts. Of these, we evaluated the contribution of 11 kinds of compounds (1-butanol, 3-methylbutanol, 1-hexanol, 1-octen-3-ol, 2-ethylhexanol, 1-heptanal, 1-octanal, furfural, benzaldehyde, 2-acethylfuran, and 2, 5-dimethylpyrazine) to Koku taste. 2-Acetylfuran, 2-ethylhexanol, 1-octen-3-ol and 2,5-dimethylpyrazine were found to contribute to Koku taste. In addition, with the use of a nose clip, there were no significant differences detected in Koku taste between the control solutions with and without these compounds, indicating that these aromas contributed to Koku taste.
- 出版日期2013
