Volatile Flavor Components of Dried Bonito (Katsuobushi) II. From Neutral Fraction

Yajima, Izumi; Nakamura, Mikio; Sakakibara, Hidemasa; Ide, Junichi; Yanai, Tetsuya; Hayashi, Kazuo

doi:10.1080/00021369.1983.10865867

Cited by 17 publications

(15 citation statements)

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“…The observation of preferences for katsuobushi, magurobushi, and niboshi extracts but not for G powder extract suggests the possibility that mice wouldn't show a significant preference for an aroma which mainly consists of phenolic compounds. Yajima et al fractionated aromatic compounds of katsuobushi based on pH and analyzed the fractions (20,21). Ketones and aliphatic aldehydes were detected in the neutral fraction, and a large number of alkyl pyrazines were found in basic fractions.…”

Section: Discussionmentioning

confidence: 99%

“…Aliphatic aldehydes and ketones are produced by unsaturated fatty acid oxidation (25), and alkyl pyrazines are produced from amino acids by the Maillard reaction (26). Yajima et al have speculated that lipids and amino acids undergo oxidation, pyrolysis, and Maillard reactions during the processing steps for katsuobushi and that these reactions produce the aroma (20,21). Tanimoto et al performed aroma analysis of niboshi and reported that short-chain aliphatic aldehydes having 3-6 carbons, such as propanal, butanal, and hexanal, make dominant contributions to the niboshi aroma (27).…”

Section: Discussionmentioning

confidence: 99%

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A Study of an Aroma Extraction Method and Evaluation of the Aroma Extract Contribution to the Palatability and Reinforcement Effect of Dried Bonito Using Mice

Amitsuka

Okamura

Shiibashi

et al. 2014

J Nutr Sci Vitaminol

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Humans have a strong preference for sugars and fats, and they recognize dishes and sweets rich in sugars and fats as palatable food. Rodents also have a strong preference for sugars and fats. Two-bottle choice tests using sugars and fats have been reported to show not only their high palatability but also a reinforcement effect (1,2). Conditioned place preference (CPP) tests have been widely used to determine the reinforcement effect of a given sample (3).Tastes considered palatable by humans are not limited to sugars and fats. For example, broths, which contain taste components such as flavors and distinctive aromas extracted from plants and animals, are indispensable for enhancing the taste of dishes. Dashi (broth) made from katsuobushi (dried bonito) is a very basic and indispensable element in Japanese cuisine. Although it is not rich in sugars or fats, Japanese cuisine has provided satisfying meals by fully utilizing the unique aroma and taste of katsuodashi (dried bonito broth). Therefore, it is important to re-evaluate the value of Japanese cuisine that provides satisfaction with low calories.Katsuobushi (dried bonito) is made from katsuo (Skipjack tuna, Katsuwonus pelamis) by the following processes: cutting raw katsuo into pieces, boiling-aging, roasting-drying (smoking and drying over a smoking wood fire), molding, mold inoculation, and sun drying. In this process, the intermediate product from the roasting-drying step is called arabushi. Because tar from the roasting-drying step is deposited on the surface of the arabushi, the surface is shaved during the molding step and the powdery shavings are called G powder. The product from the molded arabushi that is subjected to repeated cycles of mold inoculation and sun drying steps is called karebushi. Both arabushi and karebushi are widely marketed as katsuobushi. A hot water extract of shavings of arabushi or karebushi is called katsuodashi (dried bonito broth), an indispensable broth in Japanese cuisine. Other fishes including maguro (yellowfin tuna, Thunnus albacares), goma-saba (spotted mackerel, Scomber australasicus), souda-katsuo (bullet tuna, Auxis rochei), and katakuchi-iwashi (Japanese anchovy, Engraulis japonicus) are processed in similar ways for use in making broths.Kawasaki et al. and Ackroff et al. found a preference for dried bonito broth in two-bottle choice tests using mice (4, 5). Furthermore, Kawasaki et al. performed CPP tests and found a significant reinforcement effect for a dextrin solution containing natural dried bonito broth (BD), but not for a dextrin solution alone (6). In addition, they analyzed taste components in natural Summary Japanese cuisine has provided satisfying meals by fully utilizing the characteristic aroma and taste of katsuodashi (dried bonito broth), though it is not rich in sugars or fats. Katsuodashi is a very basic and indispensable element in Japanese cuisine, and is a hot water extract of katsuobushi (dried bonito). It has been reported that a dextrin solution containing natural dried bonito broth has a si...

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

A Study of an Aroma Extraction Method and Evaluation of the Aroma Extract Contribution to the Palatability and Reinforcement Effect of Dried Bonito Using Mice

Amitsuka

Okamura

Shiibashi

et al. 2014

J Nutr Sci Vitaminol

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“…Das Enon 9 ist in der Literatur als Aromakomponente von getrocknetem Fisch beschrieben. [12] Eine Synthese der nicht-racemischen Verbindung war unseres Wissens bislang nicht bekannt.…”

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Enantioselektive modulare Synthese von 2,4‐disubstituierten Cyclopentenonen durch Iridium‐katalysierte allylische Alkylierung

2006

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Cyclopentenone sind wichtige Strukturmotive von Natur-und Wirkstoffen.[1] Wegen der zahlreichen möglichen Substitutionsmuster ist ihre stereoselektive Synthese eine Herausforderung.[2] Wir berichten hier über eine neue enantioselektive Methode zur Synthese von 2,4-disubstituierten Cyclopentenonen und die Anwendung dieser Methode auf interessante Syntheseziele. Auch als Zwischenprodukte sind diese Verbindungen von Interesse, da sie in 3-Position für Reaktionen mit Nucleophilen und in 5-Position für Reaktionen mit Elektrophilen geeignet sind, sodass vielfältige weitere Funktionalisierungen durchgeführt werden können (Schema 1). [3] Der neuen Methode liegt folgendes Konzept zugrunde (Schema 2): a) Durch Iridium-katalysierte allylische Alkylierung mit dem Enolat des Amids 1, eines neuen Pränu-Schema 1.

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“…More specifically, the potent flavors come from of a mixture of components such as acids, phenols, pyridines, pyrazines, and thiazoles [21,22]. katsuobushi (dried bonito) is a traditional Japanese food additive [21], and is also used widely as a flavor enhancer.…”

mentioning

confidence: 99%

Characterization of an antioxidant peptide from katsuobushi (dried bonito) protein hydrolysates

Lee¹,

Jeon²,

Byun³

2015

Journal of Marine Bioscience and Biotechnology

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Volatile Flavor Components of Dried Bonito (Katsuobushi) II. From Neutral Fraction

Cited by 17 publications

References 0 publications

A Study of an Aroma Extraction Method and Evaluation of the Aroma Extract Contribution to the Palatability and Reinforcement Effect of Dried Bonito Using Mice

A Study of an Aroma Extraction Method and Evaluation of the Aroma Extract Contribution to the Palatability and Reinforcement Effect of Dried Bonito Using Mice

Enantioselektive modulare Synthese von 2,4‐disubstituierten Cyclopentenonen durch Iridium‐katalysierte allylische Alkylierung

Characterization of an antioxidant peptide from katsuobushi (dried bonito) protein hydrolysates

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