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-Fermented Fishes by Aroma Extract Dilution Analysis 2. Aroma-Active Components in Salt-Fermented Shrimp on the Market

AEDA법에 의한 한국한 젓갈류의 Aroma-Active 성분의 구명 2. 시판 새우젓의 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 flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.

Keywords

References

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