Odor of fermented small shrimp. Part I. Odor of cooked small shrimp, Acetes japonicus Kishinouye: Difference between raw material and fermented product
| Autor: | Akio Kobayashi, Sung He Choi, Tei Yamanishi |
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| Rok vydání: | 1983 |
| Předmět: | |
| Zdroj: | Agricultural and Biological Chemistry. 47:337-342 |
| ISSN: | 1881-1280 0002-1369 |
| DOI: | 10.1271/bbb1961.47.337 |
| Popis: | The fermented product of small shrimp was prepared with salt contents of about 20% at a temperature of 20±2°C for three months. The odor concentrates of the raw material and fermented product were obtained by simultaneous distillation and extraction with Nickerson's apparatus. Forty and thirty eight components were identified in the raw material and fermented product respectively by GC and GC-MS. The components identified included fifteen nitrogen-containing compounds (9 pyrazines, 3 pyridines and the others), eleven sulfur-containing compounds (3 thialdines, 3 thiazoles, 2 trithiolanes and the others), three ketones, four alcohols, two aldehydes and five other compounds. The sulfur compounds and pyrazines seem to be important contributors to the cooked odor of the fermented product. |
| Databáze: | OpenAIRE |
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