• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.728-732
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• 1998

The purpose of this study was to identify off-flavor compounds in sea mustard and rice syrup sold in the markets. Naphthalenes such as naphthalene, 2-methylnaphthalene, 1-methylnaphthalene, 2,6-dimethylnaphthalene, 1,5-dimethylnaphthalene, 1,8-dimethylnaphthalene, 2,7-dimethylnaphthalene, 1,4,6-trimethylnaphthalene, 2,3,6-trimethylnaphthalene etc., were present in sea mustard, while free fatty acids such as butanoic acid, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid and 2-furanmethanol, 2-furancarboxaldehyde etc. in rice syrup. The former (naphthalenes) have been supposed to be contaminents from paint of ship and the latter (free fatty acids) derived from deteriorated rice for saccharification. From the results of the samples studied, formation of their off-flavor compounds seems to be related with the condition of storage, the process of production and circulation in the markets.