Cooked Odor of Commercial SHIOKARA Made from Mysid Shrimps

Abstract

The cooked odor concentrates of commercial salted guts(SHIOKARA)of three different species of Mysid shrimps were obtained by simultaneous distillation and extraction with NICKERSON'S apparatus. Thirty six Compounds, including nine pyrazines, eleven sulfur compounds, four alcohols, five ketones and seven others were identified by GC and GC-MS. Main components in the odor concentrates of commercial SHIOKARA(I, II and III)were pyrazines, ethanol, isovaleraldehyde and sulfur containing compounds. Among three products, qualitative and quantitative differences were observed on gas chromatograms, which were considered to contribute to the quality of the commercial products.