THE SUPPRESSING EFFECT OF GARLAND CHRYSANTHEMUM ON THE ODOR OF NIBOSHI SOUP STOCK

The suppressing effect of garland chrysanthemum Chrysanthemum coronarium L., on niboshi odor was studied by a combination of sensory testing, 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 garland chrysanthemum. Eight carbonyls and one alcohol identified in niboshi soup stock were also detected in the niboshi soup stock to which garland chrysanthemum was added, and two gas chromatographic patterns of these fishy volatiles were essentially the same. On the other hand, eight compounds identified in garland chrysanthemum, whose main components were myrcene, beta-ocimene, and trans-2-hexenal, were also detected in niboshi soup stock to which garland chrysanthemum was added. The effect of the addition of the above three authentic compounds (myrcene, beta-ocimene, trans-2-hexenal) on niboshi odor was then examined using sensory tests. It was concluded that myrcene, beta-ocimene, and trans-2-hexenal greatly contributed to masking the odor of niboshi in cases where the garland chrysanthemum was added.