14B-10

K. MORITA, Dept. of Nutrition and Food Science, Ochanomizu University, 2-1-1 Otsuka, Bunkyo-ku, Tokyo, 112-8610, Japan, K. Kubota, and T. Aishima, R&D Division, Kikkoman Corp., 399 Noda, Noda, CHIBA, 278-0037, Japan.

JUSTIFICATION: Boiled squid is a popular dish in Japan and in Asia, Europe and America as well. Every dish containing squid commonly has its unique aroma derived from squid regardless of their recipes.

OBJECTIVES: For examining sensory attributes to describe the aroma properties of boiled squid, quantitative descriptive analysis (QDA) was applied to boiled squid broth prepared according to experimental designs. Establishing the relationships between volatile components and individual attributes was attempted using GC-MS data.

METHODS: Mantle muscle of squid was boiled with water and the sample broth was obtained by filtration. Samples prepared according to the Plakett-Burman design were evaluated for "cooked squid" by a well-trained panel using a line scale. For evaluating samples of the three-level full-factorial design (FFD) experiment, QDA was performed for ten sensory attributes selected from the preliminary session. Aroma concentrates prepared by simultaneous distillation-extraction (SDE) were analyzed by GC-MS. Data analysis was performed using analysis of variance, response surface methodology and partial least squares (PLS) regression.

RESULTS: The Plakett-Burman design applied to five factors, species, parts, boiling time, broth pH and temperatures, and two dummies revealed highly significant contribution of pH and parts. Therefore, pH (2, 6.5 and 11) and parts (skin: S, muscle: M and muscle with skin: W) were selected for the following three-level FFD experiment. Sensory profiles for W and M at pH 6.5 similarly showed higher scores in "sweet", "roasted shrimp", "cooked fish" and "cooked squid". However, "sea-breeze" scores in all S were higher than those in M and W. Response surface functions calculated for each of attributes and volatile components showed how pH and parts influenced them. Further, volatile components contributing to sensory attributes were specified by PLS regression analysis.

SIGNIFICANCE: Aroma characteristics and volatile components in boiled squid were significantly influenced by pH and parts individually and interactively.