Peer-Reviewed Research Database

Bonito — 204 papers

Papers mentioning bonito or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the bonito research comes from

paper count of indexed corpus · via OpenAlex

Chinese Academy of Agricultural Sciences

Beijing Technology and Business University

Ocean University of China

China Agricultural University

Centre National de la Recherche Scientifique

State Key Laboratory of Food Science and Technology

Wageningen University & Research

Purdue University West Lafayette

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2026 Food research international (Ottawa, Ont.) other

Synergistic modulation of flavor profiles in slightly fermented bonito by synthetic microbial communities: Insights from integrated proteomics and untargeted metabolomics.

The aim of this study was to investigate the molecular mechanisms by which synthetic microbial communities (SynComs) modulate flavor formation in fermented bonito using an integrat... Read full abstract on PubMed →

PMID: 41942234 DOI: 10.1016/j.foodres.2026.119000

2026 aroma analysis

Insights into the flavor enhancement mechanism during dried bonito processing: An integrated analysis of flavoromics and untargeted lipidomics.

This study aimed to unravel the flavor enhancement mechanisms during dried bonito processing by focusing on five critical stages. Taste characteristics, key volatile compounds, and... Read full abstract on PubMed →

PMID: 41508479 DOI: 10.1016/j.foodres.2025.118057

2025 Food research international (Ottawa, Ont.) aroma analysis

Synthetic microbial communities: A new strategy to enhance texture, taste, and flavor attributes of slightly fermented dried bonito.

This study investigated the effects of the inoculation of synthetic microbial communities (SynComs), including Staphylococcus carnosus, Lactiplantibacillus plantarum, Bacillus coag... Read full abstract on PubMed →

PMID: 40790698 DOI: 10.1016/j.foodres.2025.116911

2025 sensory panel

Improving the Value Utilization of Tuna Peptide Powder for the Cosmetics Field Through Ozone Oxidation.

The existing in vitro and clinical trial evidence supports the health and wellness benefits of collagen peptides sourced from various origins. Despite this, research on collagen pe... Read full abstract on PubMed →

PMID: 40422781 DOI: 10.3390/md23050191 Full text on PMC

2025 gc ms

Residues of Priority Organic Micropollutants in Eruca vesicaria (Rocket) Irrigated by Reclaimed Wastewater: Optimization of a QuEChERS SPME-GC/MS Protocol and Risk Assessment.

The increasing use of reclaimed wastewater in agriculture raises growing concerns about the accumulation of priority organic micropollutants in edible crops. In this study, we deve... Read full abstract on PubMed →

PMID: 40941079 DOI: 10.3390/foods14172963 Full text on PMC

2025 sensory panel

Preservation of shrimp quality using dill seed essential oil emulsion in terms of physicochemical, microbiological, and sensory evaluation.

This study assessed the preservative effects of Anethum graveolens essential oil emulsion (DSEO emulsion) on the physicochemical, microbiological, and sensory attributes of shrimp... Read full abstract on PubMed →

PMID: 40954220 DOI: 10.1038/s41598-025-18989-6 Full text on PMC

2020 gc ms

An Overview on Truffle Aroma and Main Volatile Compounds.

Truffles are underground edible fungi that grow symbiotically with plant roots. They have been globally considered as one of the most expensive foods because of their rarity, uniqu... Read full abstract on PubMed →

PMID: 33334053 DOI: 10.3390/molecules25245948 Full text on PMC

2020 Research Society and Development gc ms

Perfil químico de la pulpade Eugenia brasiliensis(Grumixama) por paper spray PS/MS e microextracción em fase sólida SPME-GC/MS

A Eugenia brasiliensis conhecida como grumixama é um fruto nativo da biodiversidade brasileira e,ela possui sabor e aroma característicos, compostos bioativos com propriedades anti... Read full abstract on PubMed →

PMID: doi:10.33448/rsd-v9i7.4008 DOI: 10.33448/rsd-v9i7.4008

2018 Jurnal Pengolahan Hasil Perikanan Indonesia gc ms

Profil Asam Amino, Asam Lemak dan Komponen Volatil Ikan Gurame Segar (Osphronemus gouramy) dan Kukus

Komponen volatil merupakan kelompok senyawa-senyawa volatil yang berpengaruh terhadap karakteristik flavor komoditas dan penerimaannya secara keseluruhan oleh konsumen karena penga... Read full abstract on PubMed →

PMID: doi:10.17844/jphpi.v21i2.22842 DOI: 10.17844/jphpi.v21i2.22842

2017 Bioscience, biotechnology, and biochemistry gc ms

The contribution of aromatic components in Katsuobushi to preference formation and reinforcement effect.

Katsuodashi, a dried bonito broth, is very basic and indispensable in Japanese cuisine and contains taste-exhibiting components and unique aroma. We previously reported that its un... Read full abstract on PubMed →

PMID: 28585464 DOI: 10.1080/09168451.2017.1332975

2017 LWT aroma analysis

What is the best method for preserving the genuine black truffle (Tuber melanosporum) aroma? An olfactometric and sensory approach

The aim of this work was to evaluate the effects of different preservation methods (freeze-drying, hot-air drying, freezing and canning) on the aroma profile of T. melanosporum tru... Read full abstract on PubMed →

PMID: doi:10.1016/j.lwt.2017.02.009 DOI: 10.1016/j.lwt.2017.02.009

2016 Journal of food science sensory panel

Preparation of an Aroma Fraction from Dried Bonito by Steam Distillation and Its Effect on Modification of Salty and Umami Taste Qualities.

To study the effects of dried bonito aroma on taste perception, dried bonito aroma fraction (DBAF) as a steam distillate in liquid was added to the salt solutions containing 5 diff... Read full abstract on PubMed →

PMID: 26719948 DOI: 10.1111/1750-3841.13194

2015 Food additives & contaminants. Part B, Surveillance gc ms

Mercury contamination and exposure assessment of fishery products in Korea.

In this study, total (T-Hg) and methyl mercury (Me-Hg) contamination was investigated in fishery products including canned fish, fish sauces, dried bonito and frozen tuna sashimi,... Read full abstract on PubMed →

PMID: 25249274 DOI: 10.1080/19393210.2014.968808

2014 Journal of food science sensory panel

Retronasal odor of dried bonito stock induces umami taste and improves the palatability of saltiness.

A traditional Japanese umami-rich stock, dried bonito stock, was reported to improve the palatability of a low-salt diet due to its characteristic aroma. Two pathways are available... Read full abstract on PubMed →

PMID: 25124742 DOI: 10.1111/1750-3841.12562

2014 Journal of nutritional science and vitaminology other

A study of an aroma extraction method and evaluation of the aroma extract contribution to the palatability and reinforcement effect of dried bonito using mice.

Japanese cuisine has provided satisfying meals by fully utilizing the characteristic aroma and taste of katsuodashi (dried bonito broth), though it is not rich in sugars or fats. K... Read full abstract on PubMed →

PMID: 25744421 DOI: 10.3177/jnsv.60.328

2012 Journal of agricultural and food chemistry other

Dried-bonito aroma components enhance salivary hemodynamic responses to broth tastes detected by near-infrared spectroscopy.

To elucidate the effects of aroma from dried bonito (katsuo-bushi) on broth tastes caused by the central integration of flavor, optical imaging of salivary hemodynamic responses wa... Read full abstract on PubMed →

PMID: 22224859 DOI: 10.1021/jf203725r

2009 Journal of food science gc ms

Improving the palatability of salt-reduced food using dried bonito stock.

The characteristic flavors, with the exception of umami, of dried bonito stock not only enhanced saltiness but also improved palatability, namely the acceptability, of salt-reduced... Read full abstract on PubMed →

PMID: 19895497 DOI: 10.1111/j.1750-3841.2009.01283.x

2009 Chemosphere unrelated

Some organochlorine pesticide residues in fish species in Konya, Turkey.

The levels of organochlorine pesticides were measured in 18 fish species from Konya markets, Turkey. These species were selected on the basis of their importance to local human fis... Read full abstract on PubMed →

PMID: 19103455 DOI: 10.1016/j.chemosphere.2008.11.020

2025 other

Identification and Characterization of Volatile Organic Compounds Based on GC-IMS Technology in Different Organs of Lilium brownii var. viridulum and After Bud-Removal and Non-Bud-Removal Treatments.

Lilium brownii var. viridulum (Longya lily) is a widely used medicinal and culinary plant in China that is valued for its potential applications and development oppor... Read full abstract on PubMed →

PMID: 40142014 DOI: 10.3390/molecules30061238 Full text on PMC

2012 Journal of food protection other

Decontamination of green onions and baby spinach by vaporized ethyl pyruvate.

Foodborne illnesses associated with fresh produce continue to be a major concern as consumer demand for healthier and nonthermally processed food increases. The objective of this s... Read full abstract on PubMed →

PMID: 22691467 DOI: 10.4315/0362-028X.JFP-12-008

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.