Odor of Cooked Small Shrimp, Acetes japonicus Kishinouye : Difference between Raw Material and Fermented Product
スポンサーリンク
概要
- 論文の詳細を見る
The fermented product of small shrimp was prepared with salt contents of about 20% at a temperature of 20±2°C for three months. The odor concentrates of the raw material and fermented product were obtained by simultaneous distillation and extraction with Nickersons apparatus. Forty and thirty eight components were identified in the raw material and fermented product respectively by GC and GC-MS. The components identified included fifteen nitrogen-containing compounds (9 pyrazines, 3 pyridines and the others), eleven sulfur-containing compounds (3 thialdines, 3 thiazoles, 2 trithiolanes and the others), three ketones, four alcohols, two aldehydes and five other compounds. The sulfur compounds and pyrazines seem to be important contributors to the cooked odor of the fermented product.
- 社団法人 日本農芸化学会の論文
著者
-
Yamanishi Tei
Laboratory Of Food Chemistry Ochanomizu University
-
Kobayashi Akio
Laboratory Of Bioresources Chemistry Department Of Agricultural Science Okayama University
-
Choi Sung
Laboratory Of Cardiovascular Regeneration Division Of Cardiovascular Medicine Seoul St. Mary's Hospital The Catholic University Of Korea School Of Medicine
関連論文
- Aglycone Constituents in Fresh Tea Leaves Cultivated for Green and Black Tea
- (Z)-3-Hexenyl-β-D-glucopyranoside in Fresh Tea Leaves as a Precursor of Green Odor
- (Z)-3-Hexenyl and trans-Linalool 3,7-oxide β-Primeverosides Isolated as Aroma Precursors from Leaves of a Green Tea Cultivar
- Geranyl 6-O-α-L-Arabinopyranosyl-β-D-glucopyranoside Isolated as an Aroma Precursor from Leaves of a Green Tea Cultivar
- Optical Isomers of Methyl Jasmonate in Tea Aroma
- Methyl Epijasmonate in the Essential Oil of Tea (Food & Nutrition)
- Optical Isomers of Linalool and Linalool Oxides in Tea Aroma
- Lactones Newly Identified in the Volatiles of Pouchong-type Semi-fermented Tea
- Structure of α-Farnesene in the Essential Oil of Oolong Tea(Food & Nutrition)
- Isolation and Identification of Two Nematicidal Substances from Roots of Erigeron philadelphicus L. and Nematicidal Activities of Their Related Compounds
- Inhibitory Effect of Oxazolomycin on Crown Gall Formation(Organic Chemistry)
- Effective Production of Dehydro Cyclic Dipeptide Albonoursin Exhibiting Pronuclear Fusion Inhibitory Activity I. Taxonomy and Fermentation
- Microbial Hydrolysis of Diketopiperazines : Different Types of Diketopiperazine-Assimilating Bacteria
- Inhibitory Effect of Curromycins and Their Esters on Plant Transformation
- An Effective Method of Screening Glucose-rich Microbial Culture Filtrates for Insect Trehalase Inhibitors
- Isolation of Some Glucosides as Aroma Precursors from Ginger
- Inhibitory Effect of Sulfur-containing Compounds in Scorodocarpus borneensis Becc. on the Aggregation of Rabbit Platelets
- Isolation and Structure of Neoannonin, a Novel Insecticidal Compound from the Seeds of Annona squamosa(Organic Chemistry)
- Novel Dithiazine Compounds in Volatile Components from Cooked Sakuraebi (Sergia lucens Hansen)(Food & Nutrition)
- Isolation and Identification of trans-2-and trans-3-Hydroxy-1,8-cineole Glucosides from Alpinia galanga
- Antioxidative Activity of Sulfur-containing Flavor Compounds in Garlic
- Benzyl Glucoside from Tea Leaves(Food & Nutrition)
- Studies on the Precursors of Monoterpene Alcohols in Tea Leaves(Food & Nutrition)
- A New γ-Dihydropyrone from Streptomyces sp. as a Microtubule Association Inhibitor toward Pronuclear Fusion in Sea Urchin Eggs(Organic Chemistry)
- Volatile Components of Roasted Shrimp(Food & Nutrition)
- Identification of Di(1-oxyalkyl)-peroxides in the Essential Oil of Citrus iyo(Food & Nutrition)
- The Application of the Pouchong Tea Process to the Leaves from Tea Plants, var. assamica Dominant Hybrids
- Formation by Yeast of the HEMF (4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone) Aroma Component in Miso with Aging
- Perspectives on Stem Cell Therapy for Cardiac Regeneration : Advances and Challenges
- Aroma Components of Baelfruit (Aegle marmelos CORREA)
- Effects of Withering and Mass-Rolling Processes on the Formation of AromaComponentsin Pouchong Type Semi-fermented Tea
- Effects of Solar-withering and Turn Over Treatment during Indoor-withering on the Formation of Pouchong Tea Aroma
- Changes in Free Amino Acid Constituents of .GAMMA.-Irradiated Onions during Storage.
- Comparison of Compositions of Odor Components of Natto and Cooked Soybeans
- Studies on the "sugary flavor" of raw cane sugar. I.
- Fungal Trichothecenes Which Promote Callus Initiation from the Alfalfa Cotyledon
- The Effects on Awa-cha Flavor of Pickling and Solar-drying
- Synthesis of Both the Enantiomers of 3-Hydroxy-4, 5-dimethyl-2(5H)-furanone (Sotolon), the Key Compoundfor Sugary Flavor
- Odor of Cooked Small Shrimp, Acetes japonicus Kishinouye : Difference between Raw Material and Fermented Product
- Identification of the Characteristic Volatile Flavor Compounds Formed by Cooking Squid(Todarodes pacificus STEENSTRUP).