燻煙ニシン香気成分

概要

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Volatile components of smoked herring and raw herring were studied. Head-space volatiles, steam-distilled volatiles, and volatiles in acid, phenol, and non-carbonyl neutral fractions of smoked herring and raw herring were analyzed by GLC and GC-MS and were identified by comparison of their mass spectra and retention times with those of authenic compounds. Forty-einght volatile components (fifteen acids, sixteen phenols, three carbonyls, four alcohols, four esters, four hydrocarbons, and two other components) from the smoked herring and six volatiles (one acid and five hydrocarbons) from the raw herring were indentified. The phenolic substances were the chief volatiles of smoked herring were considered to come from the volatiles of wood smoke. On the other hand, the hybrocarbons in the volatiles of smoked herring seemed to come from fish flesh.
日本水産學會の論文