Identification of the Characteristic Volatile Flavor Compounds Formed by Cooking Squid(Todarodes pacificus STEENSTRUP).
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概要
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Volatile compounds were isolated from cooked squid (<I>Todarodes pacificus</I> STEENSTRUP) using a porous polymer resin with Tenax TA column chromatography. Aroma extract dilution analysis determined the following six compounds as the main potent odorants of cooked squid: 4,5-dimethylthiazole (green), 2-acetyl-2-thiazoline (nutty), 2,5-dimethylpyrazine (popcorn-like), methional (potato, soy sauce), furaneol (caramel-like) and an unidentified compound (floral). Among them, based on the high concentration and odor characteristics, it is concluded that furaneol was the most important compound contributing to the sweet aroma of cooked squid.
- 社団法人 日本食品科学工学会の論文
著者
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Kubota Kikue
Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University
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Kobayashi Akio
Laboratory Of Bioresources Chemistry Department Of Agricultural Science Okayama University
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MATSUKAGE Yukiko
Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
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SEKIWA Youko
Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
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