Dynamic Headspace Analysis of Volatile Aroma Compounds of Fresh and Deteriorated Mackerel(Scomber scombrus).

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概要

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• Volatile aroma compounds of mackerel samples (fresh, and frozen then stored for 5 days at 15±2°C (FR)) were analyzed by a dynamic headspace concentrator/gas chromatography/mass spectrometry (DHA/GC/MS) method. Compounds tentatively identified by MS were confirmed by comparing their mass spectra and GC retention times to those of standard compounds. Out of 65 peaks, 26 different volatile compounds were identified. Among the identified compounds were 4 aldehydes, 3 ketones, 10 alcohols, 2 esters, 3 alkanes, 3 sulfur-containing compounds and an acid. The aldehydes, ketones, alcohols, esters and alkanes generally give fresh fish aroma, whereas sulfur-containing compounds and acids give off-odors in mackerel. Although no sulfur-containing compounds were found in fresh mackerel, approximately 74% of the absolute peak area was occupied by dimethyl disulfide alone in FR mackerel.

• 社団法人 日本食品科学工学会の論文

著者

• ALASALVAR Cesarettin

  School of Applied Science and Technology, Food Research Center, University of Lincolnshire and Humberside

• QUANTICK Peter

  School of Applied Science and Technology, Food Research Center, University of Lincolnshire and Humberside

• ALASALVAR Cesarettin

  School of Applied Science and Technology, University of Humberside

• AISHIMA Tetsuo

  Research and Development Division, Kikkoman Corporation

• AISHIMA Tetsuo

  Research & Development Division of Kikkoman Corporation

関連論文

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• Dynamic Headspace Analysis of Volatile Aroma Compounds of Fresh and Deteriorated Mackerel(Scomber scombrus).
• Chemometrics Pattern Recognition and Calibration Techniques Applied to Volatile Components and Sensory Quality of Kenyan Black Teas.

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