Fisheries and Aquatic Sciences
- 제4권4호
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- Pages.229-237
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- 2001
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- 2234-1757(eISSN)
Quality Properties of Seasoned-Dried Pacific Saury Treated with Liquid Smoke -1. Volatile Flavor Compounds in Commercial Liquid Smokes-
- Park Sung-Young (Department of Food and Nutrition, Changwon National University) ;
- Kim Hun (Department of Food and Nutrition, Changwon National University) ;
- Cho Woo-Jin (Department of Food and Nutrition, Changwon National University) ;
- Lee Young-Mi (Department of Food and Nutrition, Changwon National University) ;
- Lee Jung-Suck (East Coastal Marine Bioresources Research Center, Kangnung National University) ;
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Cha Yong-Jun
(Department of Food and Nutrition, Changwon National University)
- 발행 : 2001.12.01
초록
In order to identify of volatile flavor compounds and polycyclic aromatic hydrocarbons (PAHs) in commercial liquid smokes, this study was conducted to analyze volatile flavor compounds by solvent extraction and/or Purge & Trap method/GC/MSD. A total of 156 volatile flavor compounds were detected in 6 commercial liquid smokes, and these compounds were composed mainly of 12 aldehydes, 60 ketones, 7 alcohols, 14 acids, 20 esters, 24 aromatic compounds, 7 furans and 12 miscellaneous compounds. Ketones