著者

笠原 賀代子 西堀 幸吉

出版者

公益社団法人 日本水産学会

雑誌

日本水産学会誌 (ISSN:00215392)

巻号頁・発行日

vol.44, no.4, pp.385-387, 1978-04-25 (Released:2008-02-29)

参考文献数

4

被引用文献数

6 9

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Volatile components of “kusaya” were studied by GLC and GC-MS analyses. Eight acids (acetic, propionic, isobutyric, n-butyric, isovaleric, n-valeric, isocaproic, and n-caproic acid), three bases (TMA, DMA or MMA, and ammonia) and six carbonyls (acetaldehyde, propion-aldehyde, acetone, n-butyraldehyde, methylethylketone, and caproaldehyde) were identified. The aroma of “kusaya” seems to be due to the volatile acids identified, especially to n-butyric acid.