赤身魚の焼臭とくに揮発性脂肪酸および揮発性カルボニル化合物について

概要

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As it is considered that some volatile fatty acids and carbonyls contribute to the strong odor produced by grilling sardine, fatty acids were analyzed by convenient method and carbonyls were crystallized as 2, 4-dinitrophenylhydrazone and subsequently analyzed by a combination of gas-chromatography and mass-spectrometry. Nine different fatty acids including acetic acid and 18 carbonyls such as ethanal, propanal, propenal, propenal, etc. were identified, but no ketones were detected. Some of the fatty acids in the burnt odor exceeded slightly their each organoleptic detectable concentration. The carbonyls are supposed to be important as odor compounds because of their strong smell. Organoleptic inspection has demonstrated it. From these findings and the results of organoleptic tests, it was concluded that fatty acids and carbonyls detected can be attributed to the strong characteristic odor of sardine and mackerel when these fish were grilled, even though, some unidetified volatile substances may be present in the burnt odor.
公益社団法人日本水産学会の論文