Chemiluminescence during bonito broth extraction

Key Points

• This research aims to understand the chemiluminescence observed during the extraction of bonito broth and its implications for broth quality.
• Identification of spontaneous weak light emission during bonito broth extraction.
• Investigation of the role of metals in catalyzing reactive oxygen species.
• Correlation analysis between light emission and hexanal content in bonito flakes.
• Discovery of weak chemiluminescence occurring during extraction.
• Identification of reactive oxygen species involvement in free radical reactions.
• Significant correlation between light emission and hexanal levels related to flavor deterioration.