Isolation of aroma component from water extract of dried bonito (soup stock) containing various substances was investigated by using porous polymer resin. The water extract of dried bonito was effused through a column of porous polymer resin (Porapak Q or Tenax GC). The aroma constituent was adsorbed on the resin and subsequently desorbed with ethyl ether. The results of GC and GC-MS analyses showed that aroma component was adsorbed efficiently on the porous polymer resins and four compounds, 3-hexanone, 2-methyl-3-hydropyrone, 2-phenyl-2-butenal and 2-furyl methyl ketone, were newly identified in the aroma constituent from dried bonito.
On the other hand, the water soluble tasty substances, free amino acids and 5'-IMP, in the water extact of dried bonito were recovered almost completely in the effluents of the columns of each resin.