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http://dx.doi.org/10.3746/jkfn.2002.31.4.566

Changes of Volatile Components in Alaska Pollack Sik-hae during Low-Temperature Fermentation  

Cha, Yong-Jun (Dept. of Food and Nutrition, Changwon National University)
Jeong, Eun-Jeong (Dept. of Food and Nutrition, Changwon National University)
Kim, Hun (Dept. of Food and Nutrition, Changwon National University)
Lee, Young-Mi (Dept. of Food and Nutrition, Changwon National University)
Cho, Woo-Jin (Dept. of Food and Nutrition, Changwon National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.4, 2002 , pp. 566-571 More about this Journal
Abstract
Volatile flavor compounds in Alaska pollack sik-hae during fermentation at 5$^{\circ}C$ were analyzed by liquid-liquid continuous extraction (LLCE) and gas chromatography/mass spectrometry (GC/MS) methods. Sixty five volatile compounds were detected in Alaska pollack sik-hae during fermentation. These compounds were composed mainly of 11 S-containing compounds, 13 alcohols, 13 acids, 4 aldehydes, 4 ketones, 6 terpenes,4 aromatic compounds and 10 miscellaneous compounds. Among these, 9 S-containing compounds (3-(methylthio)-1-propene, dimethyl disulfide, diallyl sulfide, methylallyl disulfide, methyl-(E) -propenyl disulfide, dimethyl trisulfide, 2 diallyl disulfide isomers and diallyl trisulfide), 2 acids (acetic acid and butanoic acid), 2 ketones (2, 3-butanedione and 6-methyl-5-hepten-2-one) and 2 esters (ethyl formate and ethyl acetate) were significantly increased during fermentation (p<0.05), and these compounds were suspected to affect on the odor of Alaska pollack sik-hae.
Keywords
sik-hae; Alaska pollack; LLCE; volatile flavor compounds;
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