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2116635 
Journal Article 
Effect of soysauce flavoring on improvement of sardine odor in "mirin-boshi" 
Kasahara, K; Itaya, M; Nishibori, K 
1990 
1 
Nippon Suisan Gakkaishi
ISSN: 0021-5392 
56 
4 (1990) 
619-623 
To clarify the suppression effect on fishy odor due to the addition of soysauce, the volatile components of roasted salt-dried sardine (sample 1), "mirin-boshi" flavored with mirin (sample 2) and "mirin-boshi" flavored with mirin containing soysauce (sample 3) were analyzed and compared. Gas-chromatographic patterns of volatile fishy components of samples were essentially the same. However, ethyl acetate, isobutyl alcohol, n-butyl alcohol, isoamyl alcohol, phenethyl alcohol, 4-ethylguaiacol and 2-acetylpyrrole were found to be specific to sample 3 and were confirmed to be derived from soysauce. 
dried products; Sardinops melanosticta; odour