Abstract
The following facts have been made clear by our present investigations. 1) The aroma of broiled fish and broiled eel, both prepared with soy and sugar, is attributable to the presence of piperidine as its mother substance. 2) The aroma of fresh fish soup is produced by the reaction of vitamin B1 and glutamic acid monosodium salt. 3) The characteristic aroma of dried cuttle fish is attributable to the presence of taurine as its mother substance.
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