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.

Access this Article

Search this Article

Author(s)

    • 章 超樺 Zhang Chao-Hua
    • 東京水産大学食品生産学科|中国湛江水産学院 Departnent of Food Sciehce and Technology, Tokyo University of Fisheries|Zhanjiang Fisheries College, Jiefan Road, Xiashan Zhanjiang, Guangdong, China
    • 鈴木 健 Suzuki Takeshi
    • 東京水産大学食品生産学科 Departnent of Food Sciehce and Technology, Tokyo University of Fisheries

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

  • NIPPON SUISAN GAKKAISHI

    NIPPON SUISAN GAKKAISHI 58(3), 547-557, 1992

    The Japanese Society of Fisheries Science

Cited by:  6

Codes

  • NII Article ID (NAID)
    130001545571
  • NII NACSIS-CAT ID (NCID)
    AN00193422
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    0021-5392
  • NDL Article ID
    3775375
  • NDL Source Classification
    RB95(水産--水産増殖)
  • NDL Source Classification
    ZR26(科学技術--農林水産--水産)
  • NDL Call No.
    Z18-345
  • Data Source
    CJPref  NDL  IR  J-STAGE 
Page Top