The suppressing effect of the peel of the yuzu, a kind of citric fruit, on
niboshi odor was studied by a combination test of sensory analysis, gas chromatography, and gas chromatography-mass spectrometry.
In a sensory test, it was found that the
niboshi odor was distinctly suppressed by the addition of yuzu peel.
Eight carbonyls and one alcohol identified in
niboshi soup stock were also detected in the
niboshi soup stock to which yuzu peel was added, and the two gas chromatographic patterns of these volatile fishy components were essentially the same.
However, six terpenes (α-pinene, β-pinene, myrcene,
d-limonene, γ-terpinene, linalool) were found to be specific to the
niboshi soup stock to which yuzu peel was added, and they were confirmed to be derived from yuzu peel.
The effect of the addition of the above six authentic compounds on
niboshi odor was then examined by a sensory test.
It was concluded that β-pinene,
d-limonene, and linalool greatly contributed to masking the odor of
niboshi.
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