Identification of Odor-Active Compounds Released from a Damaged Plant of the Asian Skunk Cabbage Symplocarpus renifolius.

Symplocarpus renifolius (Asian skunk cabbage) is a perennial herb of the Araceae family. As its common name implies, this plant produces a strong garliclike irritant odor with a rotten note when the plant parts are crushed. To elucidate the odor characteristics, the volatile compounds released from crushed plant parts (rhizome, petioles, and leaf blades) of S.

Flavor enhancement of chicken broth from boiled celery constituents.

The flavor-enhancing effects of the volatile constituents in celery were investigated. The test samples were prepared by adding celery fractions to chicken broth at a concentration that distinct odors of them were not detected, and the samples were sensorially evaluated for the perceived intensities of 8 terms such as "thick," "impactful," "mild," "lasting," "satisfied," "complex," "refined," and "clarified," which are considered to be the elements of the complex flavor and for 3 terms such as "sweet," "salty," and "umami" taste. A comparison of effects between the volatile and nonvolatile fractions of celery revealed that the volatile compounds in celery enhanced the complex flavor of chicken broth more than the nonvolatile compounds.