燻煙イワシ香気カルボニルおよび酸性成分〔燻煙イワシ香気成分-2-〕

概要

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Volatile components of smoked sardine were studied by GLC and GC-MS analyses. Eleven volatiles (eight carbonyls and three alcohols) from head space volatiles of smoked sardine, ten volatiles (seven carbonyls and three alcohols) from dried sardine, propionaldehyde from raw sardine, and seven volaties (three carbonyls, two alcohols and two furans) from wood smoke were identified. Most of the head space volatiles identified from the smoked sardine were considered to be produced from the meat by heat during the smoking process. Fewer carbonyls were produced during the smoking process than in thd dried process; the carbonyl composition of smoked sardines differed from that of dried sardines. Elevn acids from smoked sardine, seven acids from dried sardine, six acids from raw sardine, and seven acids from wood smoke were identifed. The acetic acid was the dominant acid fraction of smoked sardine; most of it was derived from wood smoke. It seemed to mask the undesirable odors of cooked sardine. The overall flavors of smoked and dried sardines after storage of fifteen days at room temperature were investigated by GLC and GC-MS analyses. The gas chromatographic pattern of smoked sardine hardly changed after the storage, but that of dried sardine changed markedly: each peak intensity increased very much.
日本水産學會の論文