抄録
Blue-green algae, commonly called "Aoko, " were taken from Lake Kasumigaura in Japan and the components which contributed to the rotten odor of the algae were analyzed by gas chromatography and computerized gas chromatography-mass spectrometry. Vacuum distillation of the algae in a frozed state was the best method for effectively isolating volatiles and odorous components without changes. Large amounts of alcohols, fatty acids and esters were detected in rotten algae in contrast with fresh algae. The main malodorous component in rotten algae was butanoic acid. Other odorous compounds were butanol, 3-methylbutanol, 3-methylbutanoic acid, hexanoic acid, butyl butanoate and butyl hexanoate.
