Combination Effects of Spices on Masking of Odor in Boiled Sardine

The combination effects of perilla and of either Yuzu peel or young leaf of Japanese pepper on the masking of odor were studied in boiled sardines by sensory evaluation, gas chromatography and gas chromatography-mass spectrometry. The combination of Japanese pepper leaf-perilla (1:1) had the highest suppressing effect, followed by perilla and Yuzu-perilla (1:1) respectively. Eight fishy volatiles identified in boiled sardines without spice were also detected in the boiled sardine to which the above-mentioned spices were separately added, and the composition of the fishy volatiles in the boiled sardine with spices was the same as that of the boiled sardine without spice. On the other hand, when the aroma components identified in each spice were compared, perillaldehyde, 3 components (α-pinene, citronellal and 2-undecanone) and γ-terpinene were the main or characteristic components of perilla, young leaf of Japanese pepper and Yuzu, respectively. In additional tests using authentics, it was found that perillaldehyde greatly contributed to the masking of the odor of boiled sardines when perilla was added independently. The higher suppression of young leaf of Japanese pepper-perilla was attributed to the combination of citronellal and perillaldehyde, and the combination effect of γ-terpinene-perillaldehyde was a cause of the lower suppression of Yuzu-perilla.