Odor of Dried Shell Powder of Antarctic Krills and Liquid Seasoning of the Hydrolysate

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  • 南極産オキアミのにおいに関する研究　ＩＩ　　南極産オキアミの殻乾燥粉末およびその水解調味液のにおい
  • ナンキョクサン オキアミ ノ カクカンソウ フンマツ オヨビ ソノ スイカイ チョウミエキ ノ ニオイ 〔 ナンキョクサン オキアミ ノ ニオイ ニ カンスル ケンキュウ-2-〕

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Abstract

A disagreeable aspect of the liquid seasoning from dried shell powder of Antarctic krills is the unacceptable odor. In the present study the odor components were investigated. The odor concentrates obtained from both shell powder and the hydrolysate (liquid seasoning) were analyzed and identified by GLC, GC-MS and IR. The identified compounds in shell powder were similar to those in frozen Antarctic krills that was reported upon previously.<br> The odor components in liquid seasoning were quite different from those of shell powder. Liquid seasoning contained a large quantity of acetic acid with smaller amounts of C3_??_C6 saturated fatty acids and levulinic acid. In the neutral fraction, a large amount of methional, 2-methylmercaptomethylbuten-2-al and 1, 3-dichloro-2-propanol and smaller amounts of furans and lactones were identified. The main components that makes the liquid seasoning unacceptable seemed to be methional which was present in fairly large concentration.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 54 (9), 727-731, 1980

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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