Analysis of the mechanism on the flavor-enhancing effect of aroma constituents in food celery on chicken broth

采用化学分析和感官评价的方法研究了几种蔬菜、芹菜和块根芹的香气组分在制汤中的增味作用。评价的重点是鸡汤的“koku”复合风味。我们确定了熟芹菜和块根芹的气味物质对鸡汤增味作用的重要性，并确定了气味物质如何刺激我们的感觉并产生鸡汤风味的变化。芹菜和块根的挥发性成分的作用比其他蔬菜更显著。采用气相色谱-质谱联用嗅觉法测定芹菜和块根芹的强效气味，确定3-丁基苯酞、sedanenolide、sedanolide 3种邻苯酞为常见强效气味剂，2-甲氧基-4-乙烯基酚为水煮块根芹的特征气味剂。与块根根成分相同的丹参烯内酯和邻苯二甲酸酯混合物具有与块根根挥发物几乎相同的效果。为了阐明邻苯二甲酸酯对风味的贡献机制，将邻苯二甲酸酯的头部气体与单独供应的鸡汤一起经鼻送入口腔品尝。邻苯二甲酸甲酯的头部气体增强了鸡汤的风味。结果表明，芹菜和块根芹挥发物对鸡汤的增味作用不是味觉上的，而是嗅觉上的。

We examined the flavor-enhancing effects of aroma fractions of some vegetables, celery and celeriac in soup-preparation using techniques of chemical analyses and sensory evaluation. The evaluations focused on the favorable complex flavor expressed as "koku" of chicken broth. We ascertained the importance of the odor substances of cooked celery and celeriac for the flavor-enhancing effects on chicken broth, and identified how the odor substances stimulate our sensation and produce the changes in the flavor of chicken broth. The effect of the volatile part of celery and celeriac were shown to be more significant than those of other vegetables. Potent odorants of celery and celeriac were determined by GC-MS-Olfactometry and three kinds of phthalides such as 3-buthylphthalide, sedanenolide, sedanolide were identified as the common potent odorants and 2-methoxy-4-vinylphenol was found as the characteristic odorant of boiled celeriac. Sedanenolide and phthalides mixture which component was the same as celeriac exhibited almost the same effects as celeriac volatiles. To elucidate the contribution mechanism of the phthalides to enhancing the flavor, the head gas of the phthalides were supplied retronasally into the oral cavity for tasting together with a separately supplied chicken broth. The flavor of chicken broth was enhanced by the head gas of the phthalides. These results showed that the volatiles of celery and celeriac enhance the flavor of chicken broth not gustatorily but olfactively.