- 著者
-
平野 敏行
章 超樺
森下 昭寿
鈴木 健
白井 隆明
- 出版者
- 日本水産學會
- 雑誌
- 日本水産学会誌 (ISSN:00215392)
- 巻号頁・発行日
- vol.58, no.3, pp.547-557, 1992
- 被引用文献数
-
6
35
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.