Volatile Compounds of Headspace Gas in the Japanese Fish Sauce Ishiru(Analytical Chemistry)
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概要
- 論文の詳細を見る
Volatile compounds from the headspace gas of ten brands of the Japanese fish sauce ishiru were analyzed by GC-MS with a thermal-desorption cold-trap system. Many volatile peaks were detected and 51 compounds were identified. The major volatile compounds in ishiru included aldehydes (such as 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde), nitrogen-containing compounds (such as pyrazine derivatives and trimethylamine), sulfur-containing compounds (such as dimethyl disulfide), and ketones (such as 2-butanone and 3-methyl-2-butanone). On the other hand, volatile fatty acids were nearly absent in the headspace gas of ishiru.
- 社団法人日本農芸化学会の論文
- 2002-10-23
著者
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Yano Toshihiro
Department Of Food Science Ishikawa Agricultural College
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Enomoto Toshiki
Department Of Agricultural Chemistry University Of Osaka Prefecture
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Michihata Toshihide
Food Processing Laboratory Industrial Research Institute Of Ishikawa
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Enomoto Toshiki
Department of Food Science, Ishikawa Agricultural College
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YANO Toshihiro
Department of Food Science and Technology, Kyoto University
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