Volatile Components of Sergia lucens and Its Fermented Product

抄録

Changes of flavor components of Sergia lucens Hansen (Sakura-ebi) during fermentation were studied by headspace analysis and the reduced pressure steam distillation method. Thirty two and 37 components were identified in the headspace volatiles and steam distillation concentrate, respectively, by GCand GC-MS.The major flavor components in the raw material such as trimethylamine, acetaldehyde, 2-methylpropanal and butanol decreased during fermentation. Alkylpyrazines and almost all the alcohols except butanol increased with the period of fermentation. From the result of the GC-sniff analysis, the components which are believed to contribute to the characteristic flavor of the fermented product are deduced to be 2, 5-dimethylpyrazine, 2, 6-dimethylpyrazine, 2, 3-dimethylpyrazine, isobutanol, isoamyl alcohol and isooctanol.