Abstract
The present investigation was undertaken to clarify the suppressing effect of spice for fishy odor by the absorption of trimethylamine in spice solution.
To determine the absorbed trimethylamine directly and indirectly, the aeration method which was used to determine the volatile reducing substance was modified.
It has been found that ginger and sage absorbed a fairly amount of trimethylamine in such a low concentration as 1: 500, 000 diluted solution, and still they suppressed the trimethylamine odor.
It was suggested that a chemical reaction would be occured between an element of fishy odor and a component of spice, since vanillin which had a similar structure to a spice component such as gingeron showed a remarkable absorption of trimethylamine and they turned the trimethylamine odorless at a quite low concentration.
