Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Identification of Aroma-Active Components in Salt-Fermented Big-Eyed Herring on the Market

시판 밴댕이젓의 Aroma-Active 성분의 구명

  • Cha, Yong-Jun (Dept. of Food Science and Nutrition, Changwon National University) ;
  • Kim, Hun (Dept. of Food Science and Nutrition, Changwon National University) ;
  • Jang, Sung-Min (Dept. of Food Science and Nutrition, Changwon National University) ;
  • Yoo, Young-Jae (Dept. of Chemistry, Changwon National University)
  • 차용준 (창원대학교 식품영양학과) ;
  • 김훈 (창원대학교 식품영양학과) ;
  • 장성민 (창원대학교 식품영양학과) ;
  • 유영재 (창원대학교 화학과)
  • Published : 1998.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

Volatile flavor compounds in salt fermented big eyed herring were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry and aroma extract dilution anlaysis. A total of 44 volatile compounds were detected by GC/O analysis. Of these, 23 were positively identified, and composed of aldehydes(7), esters(5), ketones(4), sulfur containing compounds (3), aromatic hydrocarbons(2), alcohol(1) and nitrogen containing compound(1). Predominant odorants (Log3FD$\geq$5) in sample were ethyl butanoate(bubble gum /sweet candy-like), 3 methylbutyl butanoate (almond /nutty), 1 octen 3 one(earthy/mushroom like), (E,E) 2,6 nonadienal(roasted wheat/grainy), dimethyl trisulfide(soy sauce /cooked cabbage like), 2 acetylpyrazine(nutty/baked potato like) and unidentified compound(RI=1867, seaweed like).

Keywords

References

  1. '96 수산연감 한국수산회
  2. 한국식품과학회지 v.17 밴댕이 및 주둥치젓의 휘발성 성분 이응호;구재근;차용준;안창범;오광수
  3. J. Food Sci. v.60 Volatile components in salt-fermented fish and shrimp pastes Cha, Y. J.;Cadwallader, K. R.
  4. J. Korean Soc. Food Nutri. v.21 Volatile flavor components in Korean salt-fermented anchovy Cha, Y. J.
  5. Food & Biotechnology v.3 Volatile flavor compounds in salt-fermented fish pastes on the market Cha, Y. J.
  6. J. Agric. Food Chem. v.42 Aroma extract dilution analysis of cooked blue crab meat volatiles Chung, H. Y.;Cadwallader, K. R.
  7. J. Food Sci. v.58 Volatile flavor components in snow crab cooker effluent and effluent concentrate Cha, Y. J.;Cadwallader, K. R.;Baek, H. H.
  8. J. Agric. Food Chem. v.46 Aroma-active compounds in skipjack tuna sauce Cha, Y. J.;Cadwallader, K. R.
  9. J. Chromatogr. v.2 A generalization of the retention index system including linear temperature programmed gas liquid partition chromatography van den Dool, H.;Kratz, P. D.
  10. Wiley/NBS database(PBN format) Hewlett-Packard Co.
  11. Anal. Chem. v.42 Computer evaluation of continuously scanned mass spectra of gas chromatographic effluents Hites, R. A.;Biemann, K.
  12. J. Food Sci. v.62 Identification of predominant aroma compounds in muscadine grape juice Baek, H. H.;Cadwallader, K. R.;Marroquin, E.;Silva, J. L.
  13. Flavor and lipid chemistry of seafood Aroma-active compounds in salt-fermented anchovy Cha, Y. J.;Lee, G. H.;Cadwallader, K. R.;Shahide, F.(ed.);Cadwallader, K. R.(ed.)
  14. Thermal generation of aromas Thermal generation of sulfur-containing flavor compounds in beef Vercellotti, J. R.;Kuan, J. W.;Spanier, A. M.;St. Angelo, A. J.;Parliment, T. H.(ed.);McGorrin, R. J.(ed.);Ho, C. T.(ed.)
  15. J. Food Sci. v.59 Dynamic headspace analysis of volatile compounds of cheddar and swiss cheese during ripening Yang, W. T.;Min, D. B.
  16. J. Food Sci. v.58 Volatile components on blue crab(Callinectes sapidus) meat and processing by-product Chung, H. Y.;Cadwallader, K. R.
  17. J.Food Sci. v.53 Volatile flavor components from boiled crayfish(Procambarus clarkii) Vejaphan, W.;Hsieh, T. C.-Y.
  18. Biogeneration of aromas Enzymic generation of volatile aroma compounds from fresh fish Josephson, D. B.;Lindsay, R. C.;Parliament, T. H.(ed.);Croteau, R.(ed.)
  19. J. Food. Sci. v.54 Volatile flavor components in crayfish waste Tanchotikul, U.;Hsieh, T. C.-Y.
  20. J. Agric. Food Chem. v.41 Investigation of volatile flavor compounds in fresh and ripened domiati cheeses Collin, S.;Osman, K.;Delambre, S.;El-Zayat, A. T.;Dufour, J. P.
  21. J. Am. Oil Chem. Soc. v.64 Retro-Aldol degradation of unsaturated aldehydes : Role in the formation of c4-heptenal from t2,c6-nonadienal in fish,oyster, and other flavors Josephson, D. B.;Lindsay, R. C.
  22. 석사학위논문, 창원대학교 멸치젓의 휘발성 성분 중 aroma-active 화합물의 구명에 관한 연구 김훈
  23. U.S. Pat. 2,934,437 Flavoring substances Morton, I. D.;Akroyd, P.;May, C. G.
  24. J. Agric. Food Chem. v.31 Cooked rice aroma and 2-acetyl-1-pyrroline Buttery, R. G.;Ling, L. C.;Juliano, B. O.;Turnbaugh, J. G.
  25. J. Agric. Food Chem. v.42 Identification of volatile flavor compounds with high aroma values from shallow-fried beef Specht, K.;Baltes, W.
  26. J. Agric. Food Chem. v.42 Studies on flavor volatiles of some sweet corn products Buttery, R. G.;Stern, D. J.;Ling, L. C.
  27. J. Agric. Food Chem. v.15 Identification organoleptic evaluation of compounds in delicious apple essence Flath, R. A.;Black, D. R.;Guadagni, D. G.;McFadden, W. H.;Schultz, T. H.
  28. J. Agric. Food Chem. v.40 Broccoli storage under low-oxygen atmosphere: Identification of higher boiling volatiles Hansen, M.;Buttery, R. G.;Stern, D. J.;Cantwell, M. I.;Ling, L. C.
  29. J. Agric. Food Chem. v.36 Contribution of volatiles to rice aroma Buttery, R. G.;Turnbaugh, J. G.;Ling, L. C.
  30. J. Agric. Food Chem. v.25 Hept-cis-4-enal and its contribution of the off-flavour in cold stored cod McGill, A. S.;Hardy, R.;Burt, J. R.
  31. J. Agric. Food Chem. v.45 Studies on popcorn aroma and flavor volatiles Buttery, R. G.;Ling, L. C.;Stern, D. J.
  32. J. Agric. Food Chem. v.46 Aroma-active compounds in kimchi during fermentation Cha, Y. J.;Kim, H.;Cadwallader, K. R.