Volatile Flavor Compounds of Some Kinds of Dried and Smoked Fish(Food & Nutrition)

スポンサーリンク

概要

• 論文の詳細を見る

• Volatile flavor compounds of seven kinds of dried and smoked fish, such as soda-katsuobushi(dried frigate mackerel), mold-cultured soda-katsuobushi, sababushi(dried mackerel), mold-cultured sababushi, magurobushi(dried tuna), muroajibushi(dried mackerel scad) and katsuobushi(dried bonito) were analyzed, and the differences in flavor composition among these fishes were studied. Each aroma concentrate obtained by simultaneous distillation-extraction was fractionated into acidic and neutral fractions. The neutral fraction was further fractionated by silica gel column chromatography. All fractions were analyzed by gas chromatography and gas chromatography-mass spectrometry. Then the analytical data were studied by hierarchial cluster analysis. From the results of cluster analysis and sensory evaluation, it was concluded that katsuobushi, soda-katsuobushi, and magurobushi were quite similar in sensory characteristics and flavor composition.

• 社団法人日本農芸化学会の論文
• 1990-01-23

著者

• Takagi Y

  Saga Univ. Saga Jpn

• Takagi Yoshikazu

  Technical Research Center T. Hasegawa Co. Ltd.

• Yanai Tetsuya

  Technical Research Center T. Hasegawa Co. Ltd.

• Hayashi K

  Kawasaki Research Center T. Hasegawa Co. Ltd.

• Ide Junichi

  Kawasaki Research Center T. Hasegawa Co. Ltd.

• Yanai Tetsuya

  Kawasaki Research Center T. Hasegawa Co. Ltd.

• Sakakibara H

  T.hasegawa Co. Ltd. Kawasaki Jpn

• Sakakibara Hidemasa

  Kawasaki Research Center T. Hasegawa Co. Ltd.

• YAJIMA Izumi

  Kawasaki Research Center, T. Hasegawa Co., Ltd.

• HAYASHI Kazuo

  Kawasaki Research Center, T. Hasegawa Co., Ltd.

• Yajima Izumi

  Kawasaki Research Center T. Hasegawa Co. Ltd.

関連論文

• Stereoselective Synthesis of Methyl Epijasmonate(Organic Chemistry)
• Characterization of and Ethanol Hyper-production by Clostridium thermocellum I-1-B
• Synthesis of Both the Enantiomers of trans-Chrysanthenol and trans-Chrysanthenyl Acetate as the Characteristic Major Constituents of Kougiku
• Synthesis of All Four Possible Stereoisomers of 1-Phenyl-2,3-butanediol and Both Enantiomers of 3-Hydroxy-4-phenyl-2-butanone to Determine the Absolute Configuration of the Natural Constituents
• Simple Synthesis of Dehydrololiolide
• Synthesis of (±)-Methyl Epijasmonate and (±)-Methyl Cucurbate(Organic Chemistry)
• A Simple and Efficient Synthesis of (±)-Methyl Dihydroepijasmonate(Organic Chemistry)
• Reduced and Elevated Palmitic Acid Mutants in Soybean Developed by X-Ray Irradia-tion
• High Stearic Acid Soybean Mutant Induced by X-ray Irradiation
• High Oleic Acid Mutant in Soybean Induced by X-Ray Irradiation
• Primary Metabolic Pathway of Methylamine in Methylophaga sp. AA-30(Microbiology & Fermentation Industry)
• Sodium-dependent Growth of a Marine Methylotrophic Bacterium, Methylophaga sp. AA-30(Microbiology & Fermentation Industry)
• Use of Short-chain Amines and Amino Acids as Sole Sources of Nitrogen in a Marine Methylotrophic Bacterium, Methylophaga sp. AA-30(Microbiology & Fermentation Industry)
• Volatile Flavor Compounds of Myoga(Zingiber Mioga)(Food & Nutrition)
• Volatile Products Formed from L-Cysteine and Dihydroxyacetone Thermally Treated in Different Solvents(Food & Nutrition)
• Volatile Flavor Compounds of Some Kinds of Dried and Smoked Fish(Food & Nutrition)
• Changes in Volatile Flavor Compounds of Powdered Dried Bonito (Katsuobushi) during Storage(Food & Nutrition)
• Affinity of Procyanidins (Condensed Tannins) from the Bark of Rhaphiolepis umbellata for Proteins(Biological Chemistry)
• Isolation and Structures of Procyanidins(Condensed Tannins) from Rhaphiolepis umbellata(Organic Chemistry)
• Quinoxaline Derivatives Derived from Isomaltooligosaccharides with o-Phenylenediamine under Deoxygenated and Heated Alkaline Conditions(Analytical Chemistry)
• Quinoxalines Derived from D-Glucose and Maltose with o-Phenylene-diamine under Refluxed Conditions in Alkaline Media
• PC81 THE SYNTHESIS OF 5-KETO-5-OXIME DERIVATIVES OF MILBEMYCINS AND THEIR ACTIVITIES AGAINST MICROFILARIAE
• Changes in the Volatile Flavor Compounds by Heating Satsuma Mandarin (Citrus unshiu Marcov.) Juice(Food & Nutrition)
• Volatile Components of Zinchoge Flower (Daphne odora Thunb.)
• Volatile Flavor Components of Kogyoku Apples
• Volatile Flavor Compounds of Boiled Buckwheat Flour
• Synthesis of Characteristic Flavor Constituents of Watermelon (Citrullus vulgaris) Essential Oil
• Volatile Flavor Components of Dried Bonito (Katsuobushi) I. On Basic, Acidic and Weak Acidic Fractions
• Volatile Flavor Components of Dried Bonito (Katsuobushi) II. From Neutral Fraction
• Synthesis of Characteristic Flavor Constituents of Kõgyoku Apple (Jonathan) Essential Oil
• New crossed aldol reaction. Reaction of enamines with aldehydes activated by Lewis acids.
• Reaction of enamines with acetals or trialkyl orthoformates activated by Lewis acids.
• A Convenient Synthesis of Aroma Aldehydes by Elongation of the Three Carbon Unit
• New synthesis of megastigma-4,6,8-trien-3-ones, 3-hydroxy-.BETA.-ionol, 3-hydroxy-.BETA.-ionone, 5,6-epoxy-3-hydroxy-.BETA.-ionol, and 3-oxo-.ALPHA.-ionol.
• Volatile Flavor Compoundsof Matsutake-Tricholornam atsutake (ITO et IMAI) SING.-
• New synthesis of trans-.GAMMA.-irone.
• New synthesis of .GAMMA.-homocyclogeranial, .GAMMA.-dihydroionone and their derivatives.

もっと見る 閉じる

スポンサーリンク