Flavor of Fermented Product of Antartic Krill Prepared by Modified Method

Odor of Fermented Small Shrimp Part VI

Abstract

The fermented product of Antarctic Krill so called shiokara was prepared by the addition of 5% sorbitol (method 1) or 5% ethanol (method 11) to the usual method of small shrimp-shiokara processing. Changes of volatile components of the modified method 1 during fermentation were studied by simultaneous distillation and extraction with NICKERSON'S apparatus. On the other hand, the collection and analysis of the headspace volatiles from method II by Tenax-GC was carried out. Twelve pyrazines, 8 aldehydes, 7 alcohols, 7 ketones, 2 thiazoles and 10 others were identified in sample of the modified method 1 by GC and GC-MS. Among the fermented products from the modified method and the usual method, sensory difference was confirmed and quantitative difference was observed on gas chromatograms, which were considered to be desirable flavor of the fermented product by the modified method.