鰹節香気成分-III
鰹節,煮干し両香臭気成分の比較
1971 年 37 巻 2 号 p. 156-162
詳細
1971 年 37 巻 2 号 p. 156-162
Comparison of the volatile components (whole flavor, acidic, basic, carbonyl, phenolic, non-carbonyl neutral and sulfur-containing fractions) of “niboshi”, which is a kind of seasoning, with “katsuobushi” has been carried out.
Great differences have been detected in the carbonyl and phenolic fractions between the two types; “niboshi” was richer in carbonyls than “katsuobushi”, but it did not contain any phenolic constituents, which seems to be the principal factor of the “katsuobushi” flavor, and not detected in “niboshi”.
