Analysis of Volatile Components in Sardine by Purge-and-Trap Method

Autor:	Tetsuro Yoshiwa, Yukihiro Ishikawa, Kyozo Morimoto, Koji Sakamoto
Rok vydání:	1992
Předmět:	chemistry.chemical_compound Chromatography chemistry Capillary column Pentanal Sardine chemistry.chemical_element Gas chromatography Aquatic Science Mass spectrometry Carbon Hexanal Purge and trap
Zdroj:	NIPPON SUISAN GAKKAISHI. 58:2105-2110
ISSN:	1349-998X 0021-5392
DOI:	10.2331/suisan.58.2105
Popis:	Volatile components collected by the purge-and-trap method from fresh and stored (5 and 10°C; 24 and 48h) sardine Sardinops melanosticta mince samples were analyzed by capillary column gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). For-ty-one and fifty-nine compounds were identified in fresh and stored samples, respectively. Ac-cording to the prolongation of storage time, the following compounds increased remarkably; propanal, 2-propenal, butanal, pentanal, hexanal, (E)-2-pentenal, 2, 3-butanedione, 1-penten3-one, 2, 3-pentanedione, 1-penten-3-ol, (Z)-2-penten-1-ol, 1-propanol, and 2-ethyl-furan. It was supposed that the characteristic fishy odor of sardine may be attributed to the presence of carbonyls of carbon numbers 3-6 and l-penten-3-ol.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7cde034ddedcd59af6cb6bb1e9c4d4fe https://doi.org/10.2331/suisan.58.2105 Zobrazit plný text záznamu