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http://dx.doi.org/10.3746/jkfn.2002.31.6.953

Flavor Characteristics of Volatile Compounds from Shrimp by GC Olfactometry (GCO)  

이미정 (부경대학교 식품공학과)
이신조 (부경대학교 식품공학과)
조지은 (부경대학교 식품공학과)
정은주 (수산식품연구소)
김명찬 (수산식품연구소)
김경환 (부경대학교 식품공학과)
이양봉 (부경대학교 식품공학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.6, 2002 , pp. 953-957 More about this Journal
Abstract
Volatile compounds from shrimp whole body (SWB) and shrimp shell waste (SSW) were isolated, and identified by the combination of SDE (simultaneous steam distillation and solvent extraction), GC (gas chromatography, HP-5890 plus)and MSD (mass selective detecter) or olfactometry. The peak numbers isolated from SWB and SSW were 20 and 46, respectively. The amounts of the volatile compounds isolated from SSW were higher than those of SWB. SWB produced more low-boiling compounds below 7$0^{\circ}C$ and SSW did more high boiling compounds over 10$0^{\circ}C$. The volatile compounds identified from SSW were 9 pyrazines,5 acids,4 aldehydes, and 4 alcohols. These volatile compounds were evaluated by aroma extraction dilution analysis and gas chromatography olfactometry (GCO). Some compounds which were not detected by GC-FID and GC-MSD were found to be a strong shrimp flavor of log$_3$ FD 3 value by GCO. Strong shrimp odors were detected in low temperature while nutty aromatic odors and unpleasant oily smells were found in high temperature.
Keywords
shrimp; olfactometry; volatile; compounds;
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