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定技术，研究了几种蔬菜、芹菜和芹菜的香气部位在汤料制作中的增香效果。评价的重点是鸡汤中表现出的有利的复杂风味。确定了熟芹菜和芹菜中的气味物质对鸡汤增香作用的重要性，并确定了气味物质是如何刺激我们的感觉并使鸡汤的风味发生变化的。芹菜和芹菜的挥发性成分的影响比其他蔬菜更显著。采用气相色谱-质谱-嗅觉法对芹菜和芹菜中的有效香气进行了分析，确定了3-丁基苯酞、七叶烯内酯、七叶内酯等3种邻苯二甲酸酯类化合物为常见的有效香料，2-甲氧基-4-乙烯基苯酚是煮熟芹菜的特征香气物质。成分与芹菜相同的色丹烯内酯和邻苯二甲酸酯混合物表现出与芹菜挥发物几乎相同的作用。为了阐明邻苯二甲酸酯对风味的贡献机理，将邻苯二甲酸酯的头部气体逆鼻供应到口腔中，与单独供应的鸡汤一起品尝。邻苯二甲酸酯类化合物的头部气体对鸡汤风味有一定的改善作用。这些结果表明，芹菜和芹菜的挥发物对鸡汤的风味改善不是味觉上的，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.