キュウリウオのにおい成分とその生成について

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書誌事項

タイトル別名
  • Studies on the Odor of Fishes. III. Volatile Compounds and Their Generation in Smelt.
  • 魚類のにおいに関する食品化学的研究　ＩＩＩ　キュウリウオのにおい成分とその生成について
  • キュウリウオ ノ ニオイ セイブン ト ソノ セイセイ ニ ツイテ

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抄録

Volatile compounds collected into Tenax TA from fresh smelt Osmerus eperlanus mordax were analyzed by GC-sniffiing and identified by GC-MS. The strong cucumber-like aroma of smelt was characterized by the following C9 carbonyls and alcohols: (E, Z)-2, 6-nonadienal, (E)-2-nonenal, (E, Z)-2, 6-nonadienol, 3, 6-nonadien-l-ol, (E)-2-nonenol, and (Z)-6-nonenol. Among these compounds, (E, Z)-2, 6-nonadienal was found to make a most important contribution to the aroma of smelt.<br> On the other hand, the activity of a lipoxygenase-like enzyme was found in the skin and gill of smelt. The crude skin enzyme exhibited nearly the same activity towards such sub-strates as arachidonic, eicosapentaenoic, and docosahexaenoic acids, but showed a negligible response to linoleic and linolenic acids. The C9 carbonyls contributing to the smelt aroma were found to be specifically generated from the oxidation of polyunsaturated fatty acids by the smelt skin enzyme system.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 58 (4), 773-779, 1992

    公益社団法人 日本水産学会

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