Aroma compounds contributing to dried bonito

Abstract

Driedbonito (Katsuobushi) is widely used in Japanese cuisine as a traditional Japanese seasoning. The aroma plays an important role in the flavor of the cuisine. The role of dried bonito aroma was demonstrated in experiments with mice: the aroma of a supercritical carbon dioxide extract of dried bonito stimulated the reward system, consistent with the presentation of highly palatable food. The current research revealed the potent odor-active volatiles of supercritical carbon dioxide dried bonito extract (Bonito CO2 Ex). Aroma extract dilution analysis (AEDA) of Bonito CO2 Ex identified ten odorants as potent odor-active volatiles with the highest flavor dilution (FD) factor of 15625 and 3 125: 2-methoxyphenol showeda FD factor of 15625, followedby 2-methoxy-5-methylphenol, 2, 6-dimethoxyphenol, 4-ethyl-2,6-dimethoxyphenol, 2,6-dimethylphenol, 2-methoxy-4-propylphenol, 4-hydroxy-3-methoxy benzaldehyde, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (2E,7Z)-trans-4,5-epoxydeca-2,7-dienal and (4Z,7Z)-trideca-4,7-dienal (TDD) with a FD factor of 3125. This was the first time TDD was identified in a food. Sensory evaluation of the aroma reconstitutions of Bonito CO2 Ex revealedthat TDD contributed significantly to the Bonito CO2 Ex aroma. Furthermore, the efficacy of additional TDD to enhance the pleasant flavor of dried bonito broth was confirmedby sensory evaluation conductedby an experiencedchef of traditional Japanese cuisine.