鰹節香気成分-VII

非カルボニル中性成分の同定

抄録

Non-carbonyl neutral volatiles in the “katsuobushi”-aroma were studied. The volatiles of “katsuobushi” were prepared by steam distillation followed by ether extraction. The resulting aroma concentrate was fractionated by the usual solvation method. The non-carbonyl neutral volatiles were isolated and, purified by gas chromatography, and were identified by MS and IR analyses. Five kinds of non-carbonyl neutral components (furfurylalcohol, 1, 2-dimethoxybenzene, 4-methy1-1, 2-dimethoxybenzene, 1, 2, 3-trimethoxybenzene, and dibenzofuran) and one phenolic component (2, 3, 5-trimethylphenol) were identified and a non-carbonyl neutral com-ponent (4-ethy1-1, 2-dimethoxybenzene) was tentatively identified. 1, 2, 3-Trimethoxybenzene, 2, 3, 5-trimethylphenol, and dibenzofuran have not previously been reported to be factors in the “katsuobushi” flavor.