減圧連続蒸留抽出法で捕集したマイワシの魚臭成分
書誌事項
- タイトル別名
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- Volatile Compounds of Fishy Odor in Sardine by Simultaneous Distillation and Extraction under Reduced Pressure.
- ゲンアツ レンゾク ジョウリュウ チュウシュツホウ デ ホシュウシタ マイワシ
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抄録
Volatile compounds collected by simultaneous distillation and extraction under reduced pressure from fresh and stored (10°C, 24h) sardine Sardinops melanosticta mince were analyzed by GC/MS. According to the lowering of freshness in sardine, a total of 39 carbonyls (carbon numbers 5-15, C5-15) and alcohols (C2-8) increased, especially 2, 4-heptadienal, 3, 5-octadiene-2-one, 2, 4-decadienal, and 2, 4, 7-decatrienal. The presence of fishy odor compounds (E, E, Z)-2, 4, 7-decatrienal and (E, E, Z)-2, 4, 7-tridecatrienal in the volatiles was established by synthesis of authentic compounds. This finding suggested that C7-13 carbonyls formed via autoxidation of PUFA, such as 2, 4-heptadienal, 3, 5-octadiene-2-one, 2, 4-decadienal, 2, 4, 7-decatrienal, and 2, 4, 7-tridecatrienal are the main contributors to the characteristic fishy off-flavor of sardine.
収録刊行物
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- 日本水産学会誌
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日本水産学会誌 63 (2), 222-230, 1997
公益社団法人 日本水産学会
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詳細情報 詳細情報について
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- CRID
- 1390282681389942016
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- NII論文ID
- 10004850807
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- NII書誌ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL書誌ID
- 4173464
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- IRDB
- NDL
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