減圧連続蒸留抽出法で補集したマイワシの魚臭成分 [in Japanese] Volatile Compounds of Fishy Odor in Sardine by Simultaneous Distillation and Extraction under Reduced Pressure [in Japanese]
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Volatile compounds collected by simultaneous distillation and extraction under reduced pressure from fresh and stored (10°C, 24h) sardine <i>Sardinops melanosticta</i> mince were analyzed by GC/MS. According to the lowering of freshness in sardine, a total of 39 carbonyls (carbon numbers 5-15, C<sub>5-15</sub>) and alcohols (C<sub>2-8</sub>) increased, especially 2, 4-heptadienal, 3, 5-octadiene-2-one, 2, 4-decadienal, and 2, 4, 7-decatrienal. The presence of fishy odor compounds (<i>E, E, Z</i>)-2, 4, 7-decatrienal and (<i>E, E, Z</i>)-2, 4, 7-tridecatrienal in the volatiles was established by synthesis of authentic compounds. This finding suggested that C<sub>7-13</sub> carbonyls formed via autoxidation of PUFA, such as 2, 4-heptadienal, 3, 5-octadiene-2-one, 2, 4-decadienal, 2, 4, 7-decatrienal, and 2, 4, 7-tridecatrienal are the main contributors to the characteristic fishy off-flavor of sardine.
NSUGAF 63(2), 222-230, 1997-03-15
The Japanese Society of Fisheries Science