キュウリウオのにおい成分とその生成について

概要

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Volatile compounds collected into Tenax TA from fresh smelt Osmerus eperlanus mordax were analyzed by GC-sniffiing and identified by GC-MS. The strong cucumber-like aroma of smelt was characterized by the following C9 carbonyls and alcohols: (E, Z)-2, 6-nonadienal, (E)-2-nonenal, (E, Z)-2, 6-nonadienol, 3, 6-nonadien-l-ol, (E)-2-nonenol, and (Z)-6-nonenol. Among these compounds, (E, Z)-2, 6-nonadienal was found to make a most important contribution to the aroma of smelt. On the other hand, the activity of a lipoxygenase-like enzyme was found in the skin and gill of smelt. The crude skin enzyme exhibited nearly the same activity towards such sub-strates as arachidonic, eicosapentaenoic, and docosahexaenoic acids, but showed a negligible response to linoleic and linolenic acids. The C9 carbonyls contributing to the smelt aroma were found to be specifically generated from the oxidation of polyunsaturated fatty acids by the smelt skin enzyme system.
日本水産學會の論文