Comparison of the Composition of Sulfur Containing Compounds in the Odors of Cooked <i>E. Superba</i> (Antarctic Krill) and <i>S. lucens</i> (Sakura-ebi)

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  • ナンキョクオキアミとサクラエビ煮熟臭における含硫化合物組成の比較
  • ナンキョクオキアミ ト サクラエビ シャジュク シュウ ニ オケル ガンリュウ

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Abstract

Three trithiolanes, one dithiin, one thiazole and three thialdines were identified by gas chromatography with FPD in the two tested species. These compounds were found in precooked E. superba, but their compositions differed quantitatively in the cooked samples. S. lucens had much less heterocyclic compounds with ethyl substituent than E. superba. This tendency was most remarkable among thialdine derivatives. Ethyl thialdines are formed by condensation of ammonia, hydrogen sulfide and aldehydes containing propanal. Propanal was scarcely found in S. lucens by TLC, and this explains the difference in the amounts of ethyl substituted sulfur compounds between E. superba and S. lucens and seemed to characterize their respective cooked odor.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 56 (11), 1049-1052, 1982

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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