Cooked odor components of Sergia lucens and its fermented product
1987
Choi, S.H. (Dongeui Univ., Pusan (Korea R.). Dept. of Food and Nutrition)
Changes in the odor components of Sergia lucens during fermentation were studied by simultaneous distillation and extraction method. Forty seven components were identified by GC and GC-MS. Major cooked odor components of raw material were alkyl pyrazines and thialdine. Alkyl pyrazines, furfuryl alcohol, isoamyl alcohol and sulfide compounds, such as dimethylsulfide and dimethyltrisulfide increased during the period of fermentation. On the other hand, thialdine content decreased as the period of fermentation was extended. Sensory evaluation of cooked Sergia lucens odor was carried out by GC-sniff analysis. The odors of GC effluents at the sniffing port were sniffed in order to find out the key compound of cooked Sergia lucens odor components. The results of the GC-sniff analysis indicated that 2,5-dimethylpyrazine, 2,6-dimethylpyrazine and 2,3-dimethylpyrazine had drie0958d or roast shrimp-like odor and thialdine had dried small sardine-like odor. The result showed that pyrazines and thialdine could play an important role in the formation of cooked Sergia lucens
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