Screening of taste-enhancing components of dried bonito aroma using TASTING-GC

This study identified taste-enhancing volatile compounds in dried bonito using TASTING-GC. As a result, 4-ethylguaiacol and 4-propylguaiacol were discovered to enhance umami of dried bonito.

These research results were presented at the 68th Annual Meeting of the Japanese Society for Food Science and Technology and received a Young Scholar Poster Award.