かつお節粉保存中における劣化臭成分の変化  [in Japanese] Changes in the Volatile Compounds related to Deterioration of Crushed Dried Bonito During Storage  [in Japanese]

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Abstract

かつお節粉砕後の密閉保存におけるカルボニル化合物などの劣化臭成分の変化について検討し,以下の結果を得た.<BR>(1) 条件を変えて保存した場合,-20℃ (24日間)で強い酸敗臭が発現したが,70℃ (4時間)では酸敗臭は弱く,弱い焦げ臭が発現した.25℃ (12日間)では酸敗臭が発現したが,その程度は-20℃の場合と比べて弱かった.<BR>(2) -20℃ (24日間),25℃ (12日間)および70℃ (4時間)のいずれの条件において保存してもカルボニル化合物が増加したが,組成は異なっていた.-20℃ではヘキサナールなどの直鎖アルデヒド類が増加したが,70℃では直鎖アルデヒド類は検出されず,分枝鎖アルデヒド類やケトン類が増加した.25℃ではそれらの中間的な組成を示した.これは,保存中に脂質の酸化分解(一次反応)と共存成分との反応(二次反応)が同時に起こり,温度によってそれぞれの反応の起こりやすさが異なるためと考えられた.<BR>(3) 保存中に生成した主な劣化臭成分は,酸素分子あるいは水分子中の酸素を取り込んで生成することを,<SUP>18</SUP>Oを使用した実験より確認した.<BR>(4) 保存中に増加した各種カルボニル化合物の標準物質を粉砕直後のかつお節に添加して,香気特性への影響をみた結果,ヘキサナールなどの直鎖アルデヒド類により酸敗臭的香りが発現することを確認した.また,分枝鎖アルデヒド類やケトン類の影響は少ないと考えられた.

Changes of flavor components in crushed dried bonito during storage under various conditions were examined, and key compounds for the deterioration were clarified by GC analysis and addition tests of volatile compounds.<BR>Rancid odor came up from crushed dried bonito which had been kept at -20°C for 24 days, whereas it was very weak in that kept at 70°C for 4 hours.<BR>Volatile compounds in the stored samples were absorbed on Tenax-TA polymer and analyzed by GC-MS. The amounts of carbonyl compounds increased during storage in all samples kept under any conditions described before, but the composition of carbonyl compounds depended on the conditions. The amounts of straight-chain aldehydes such as pentanal and hexanal increased in the crushed dried bonito kept at -20°C. On the other hand, at 70°C these aldehydes were not detected and branched chain aldehydes and ketones increased. When these compounds were added to crushed dried bonito and heated, straight-chain aldehydes decreased most markedly.<BR>It was clarified by the experiment using labeled oxygen that oxygen atoms of these carbonyl compounds, which were formed during storage, were derived from the headspace gas or water in dried bonito.<BR>Addition of straight-chain aldehydes such as hexanal to the freshly crushed dried bonito resulted in strengthening the rancid odor. Branched chain aldehydes and ketones did not influence the flavor character. These findings suggest that straight-chain aldehydes might be involved in the deterioration of flavor in crushed dried bonito.

Journal

  • Nippon Shokuhin Kagaku Kogaku Kaishi

    Nippon Shokuhin Kagaku Kogaku Kaishi 49(5), 312-319, 2002-05-15

    Japanese Society for Food Science and Technology

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Codes

  • NII Article ID (NAID)
    10008425621
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    1341027X
  • NDL Article ID
    6163321
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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