To clarify the suppressing effect of perilla for fishy odor, the volatile components of the sardine boiled with pickled “ume”, soy sauce and perilla were studied by comparing them with that of the sardine boiled with pickled “ume” and soy sauce.
By sensory test, it was found that the fishy odor was distinctly controlled by the addition of perilla.
Six carbonyls (acetaldehyde, propionaldehyde, isobutyraldehyde, isovaleraldehyde, benzaldehyde and perillaldehyde), two alcohols (ethyl alcohol and 1-penten-3-ol) and limonene were identified in the head-space volatiles of the sardine boiled with pickled “ume”, soy sauce and perilla by gas chromatography and gas chromatography-mass spectrometry. But perillaldehyde and limonene of these components were not identified in the volatiles of the sardine boiled with pickled “ume” and soy sauce, and were caused by perilla. By sensory test on the odor of the sardine boiled with pickled “ume”, soy sauce, authentic perillaldehyde and limonene, it was confirmed that perillaldehyde greatly contributed to mask the odor specific for the boiled sardine, but limonene didn't play an important part to mask the fishy odor.