Volatile Components of Roasted Shrimp(Food & Nutrition)

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概要

• 論文の詳細を見る

• The components of the strong and favorable aroma obtained from roasted shrimp were investigated. The aroma concentrate of roasted shrimp was isolated by combining the dichloromethane extract and carbon dioxide distillation methods. The concentrate was fractionated into acidic, basic and neutral fractions. Each fraction was analyzed by combined gas chromatography-mass spectrometry. Seventy-seven compounds were identified, among which isovaleric acid, alkyl pyrazines, isovaleramide, ketones and some sulfur-containing compounds were the main and characteristic constituents of the roasted shrimp aroma. These constituents were compared with those of the volatiles of boiled shrimp, which was prepared by using simultaneous distillation and extraction methods in a modified Likens and Nickerson's apparatus.

• 社団法人日本農芸化学会の論文
• 1986-11-23

著者

• Kubota Kikue

  Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University

• Kobayashi Akio

  Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University

• Kubota K

  Central Research Laboratories Of Ajinomoto Co. Inc.

• Kobayashi A

  Laboratory Of Food Chemistry Ochanomizu University

• SHIJIMAYA Harumi

  Laboratory of Food Chemistry, Ochanomizu University

• Kobayashi Akio

  Laboratory Of Bioresources Chemistry Department Of Agricultural Science Okayama University

• Shijimaya Harumi

  Laboratory Of Food Chemistry Ochanomizu University

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