Effect of Fermented Seasoning Flavoring on Improvement of Sardine Odor in “Mirin-boshi”

Abstract

The suppressive effect of fermented seasoning on fishy odor of sardine in the “mirin-boshi” was studied.
By a sensory test, it was found that the fishy odor was detected clearly in the “mirin-boshi” flavored with mirin, but detected slightly in that flavored with fermented seasoning.
The volatile components of roasted salt-dried sardine (sample 1), “mirin-boshi” flavored with mirin (sample 2) and “mirin-boshi” flavored with fermented seasoning (sample 3) were subsequently analyzed by gas chromatography and gas chromatography-mass spectrometry.
Gas chromatographic patterns of volatile fishy components of sample 1, 2, and 3 were essentially the same. However, isoamyl alcohol and phenethyl alcohol were found to be specific to sample 3 and ethyl alcohol was the highest peak in sample 2 and 3. The above three alcohols were confirmed to be derived from the fermented seasoning.
The effect of the added three authentic alcohols on fishy odor was then examined by a sensory test.
These results seemed to support that phenethyl alcohol and ethyl alcohol contributed to mask the fishy odor of sardine in the “mirin-boshi” flavored with fermented seasoning.