Effects of Characteristic Volatiles of Boiled Celery on Chicken Broth Flavor

摘要

The organoleptic properties of characteristic odorants of boiled celery, a food ingredient often used to enhance the flavors of soups and simmered food preparations, were investigated. 3-n-Butylphthalide, sedanenolide, and sedanolide in their optically active forms, were found to be the most potent odorants in both raw and boiled celery. These phthalides were also found to possess richer and more natural celery-like notes than the phthalides in optically unnatural forms. Sensory evaluations using chicken broth revealed that volatile constituents contributed to the flavor-enhancing effects of celery, and these phthalides were the major components for the effects.