アユおよびその餌飼料の揮発性成分の同定 Studies on the Odor of Fishes-I. Identification of Volatile Compounds in Ayu Fish and Its Feeds.
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Abstract
The volatile compounds collected on a porous polymer Tenax TA from wild and cultured ayu fish were evaluated by GC-sniffing and identified by GC-MS. GC-pattern and odor quality of wild ayu were similar to that of cultured ayu. The main compounds responsible for a cucumber-like and/or watermelon-like aroma were identified as (E, Z)-2, 6-nonadienal, (E)-2-nonenal, and 3, 6-nonadien-1-ol; (E, Z)-2, 6-nonadienal play a significant role in the characteristic aroma of ayu. However, by the same analytical experiment, it was shown that carbon-9 carbonyls and alcohol were not detectable in river algae eaten by wild ayu and in artificial diets for ayu culture.
Journal
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- NIPPON SUISAN GAKKAISHI
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NIPPON SUISAN GAKKAISHI 58(3), 547-557, 1992
The Japanese Society of Fisheries Science