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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Identification of Aroma-Active Compounds in Korean Salt-Fermentaed Fishes by Aroma Extract Dilution Analysis 1. Aroma-Active Components in Salt-Fermented Anchovy on the Market

AEDA법에 의한 한국산 젓갈류의 Aroma-Active 성분의 구명 1. 시판 멸치젓의 Aroma-Active 성분

  • 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) ;
  • Park, Jee-Young (Dept. of Food Science and Nutrition, Changwon National University)
  • 차용준 (창원대학교 식품영양학과) ;
  • 김훈 (창원대학교 식품영양학과) ;
  • 장성민 (창원대학교 식품영양학과) ;
  • 박지영 (창원대학교 식품영양학과)
  • Published : 1999.04.01
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Abstract

Volatile compounds in salt fermented anchovy on the market were analyzed by vacuum simulta neous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry(V SDE/ GC/MS/O) and aroma extract dilution anlaysis(AEDA). Predominant odorants(Log3FD$\geq$8) in sample were ethyl methylbutanoate(candy like/sweet) and 2 ethyl 3,5 dimethylpyrazine(nutty/baked potato like). Besides these compounds, 6 odorants such as ethyl 3 methylbutanoate(sweet/floral/ candy like), 3 methylbutanal(dark chocolate like), (Z) 4 heptenal(rancid/fish like), (methylthio) propanal(soy sauce /baked potato like), (E,Z) 2,6 nonadienal(melon /cucumber like) and (E,E) 2,4 decadienal(fatty/cooked soybean like) were potent in odor value of salt fermented anchovy. Seven amino acids having high taste value in sample were glutamic acid, aspartic acid(sour and umami taste), lysine, alanine(sweet), histidine, valine, and methionine(bitter).

Keywords

References

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