Abstract
Dried bonito (Katsuobushi) is widely used in Japanese cuisine as a traditional Japanese seasoning. The aroma plays an important role in the flavor of the cuisine. The role of dried bonito aroma was demonstrated in experiments with mice : the aroma of a supercritical carbon dioxide extract of dried bonito stimulated the reward system, consistent with the presentation of highly palatable food. The current research revealed the potent odor-active volatiles of supercritical carbon dioxide dried bonito extract (Bonito CO2 Ex). Aroma extract dilution analysis (AEDA) of Bonito CO2 Ex identified ten odorants as potent odor-active volatiles with the highest flavor dilution (FD) factor of 15 625 and 3 125 : 2-methoxyphenol showed a FD factor of 15 625 , followed by 2-methoxy-5-methylphenol, 2,6-dimethoxyphenol, 4-ethyl-2,6-dimethoxyphenol, 2,6-dimethylphenol, 2-methoxy-4-propylphenol, 4-hydroxy-3-methoxybenzaldehyde, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (2E,7Z)-trans-4,5-epoxydeca-2,7-dienal and (4Z,7Z)-trideca-4,7-dienal (TDD) with a FD factor of 3 125 . This was the first time TDD was identified in a food. Sensory evaluation of the aroma reconstitutions of Bonito CO2 Ex revealed that TDD contributed significantly to the Bonito CO2 Ex aroma. Furthermore, the efficacy of additional TDD to enhance the pleasant flavor of dried bonito broth was confirmed by sensory evaluation conducted by an experienced chef of traditional Japanese cuisine.
