Effect of Mirin Flavorings on Improvement of Sardine Odor

Abstract

To clarify the suppressing effect of two kinds of “mirin-boshi”, which were prepared by immersing the sardine in the seasoning of “honmirin” (sweetened “sake”) or “mirinfûchômiryô” (a kind of sweetener), the volatile components of two roasted dried sardines (sample 1, 2) flavored with “honmirin” or “mirinfûchômiryô” and a roasted salt-dried sardine (sample 3) were studied. By sensory test, it was found that the fishy odor was not controlled in sample 1, but was distinctly controlled in sample 2.
The peak intensity of the volatiles identified by gas chromatography and gas chromatography-mass spectrometry in sample 3 had almost the same patterns as found in sample 1 and 2. Isobutyl alcohol, isoamyl alcohol, phenethyl alcohol and ethyl levulinate were specific components of sample 2 and the peak intensity of ethyl acetate in sample 2 was higher than that in sample 1.
Therefore the change of odor of sardine with the addition of the above five authentic compounds was examined by sensory test.
It seemed that isobutyl alcohol, phenethyl alcohol, ethyl acetate and ethyl levulinate were derived from “mirinfûchômiryô, ” which greatly contributed to mask the odor of sardine in sample 2, but isoamyl alcohol didn't play an important part to mask the fishy odor.