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Volatile Flavor Constituents of the Low-Salt Fermented Ascidian  

Hwang, Seok-Min (Dept. of Hotel Culinary & Bakery, Changshin College)
Kim, Yeong-A (Animal Plant & Fisheries Quarantine & Inspection Agency)
Ju, Jong-Chan (Dept. of Hotel Culinary & Bakery, Changshin College)
Lee, So-Jeong (Dept. of Seafood Science and Technology, Gyeongsang National Univ.(Insti. of Agri. and Life Sci.))
Choi, Jong-Duck (Dept. of Seafood Science and Technology, Gyeongsang National Univ.(Insti. of Agri. and Life Sci.))
Oh, Kwang-Soo (Dept. of Seafood Science and Technology, Gyeongsang National Univ.(Insti. of Agri. and Life Sci.))
Publication Information
Journal of agriculture & life science / v.45, no.6, 2011 , pp. 141-150 More about this Journal
Abstract
In order to elucidate a flavor characteristics of the low-salt fermented ascidian (LFA), a volatile flavor constituents were extracted and analyzed by SDE apparatus and GC/MS. Salinity, pH and volatile basic nitrogen of the LFA were 8.0%, 5.17 and 23.0 mg/100 g, respectively. Total content of volatile flavor compounds identified from the LFA was $1,221.42{\mu}g/100g$ as cyclohexanol (internal standard), it were composed of 23 alcohols ($644.85{\mu}g/100g$) such as 1-octanol and 2-pentanol, 16 acids ($293.91{\mu}g/100g$) such as 2-hydroxy-propanoic acid and butanoic acid, 15 aldehydes ($153.61{\mu}g/100g$) such as trans-2-hexanal and benzaldehyde, 29 hydrocarbons ($97.65{\mu}g/100g$) such as 1,4-dimehyl-cyclooctane and 1-nonene, six aromatic compounds ($6.20{\mu}g/100g$), two esters ($2.07{\mu}g/100g$), two nitrogen-containing compounds ($19.09{\mu}g/100g$) and three micellaneous compounds ($4.04{\mu}g/100g$).
Keywords
Ascidian; Low-salt fermented ascidian; Flavor; Volatile component;
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