かつお節の香気に関する研究(第2報) : 塩基性部,フェノール部および非カルボニル中性部について

概要

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The aroma concentrate obtained by steam distillation was separated into basic, acidic, phenolic and neutral fractions by usual procedure. Carbonyls were removed from the neutral fraction with Girard-T reagent. The carbonyl-free neutral fraction which contained the most important aroma components of “Katsuobushi, ” was investigated intensively by GLC, IR, MS and NMR. Also basic and phenolic compounds were analysed. As a result, five pyrazines, one carbonyl, one hydrocarbon, five alcohols and sixteen phenols were identified. The most important components which contribute to the characteristic aroma of “Katsuobushi” seemed to be 1, 2-dimethoxy-4-methylbenzene, cis, cis-1, 5, 8-undecatrien-3-ol (tentatively identified) and cyclotene. 1, 2-dimethoxy-4-methylbenzene, 1, 2-dimethoxy-4-ethylbenzene and some alcohols increased during the process of molding.
社団法人日本農芸化学会の論文