2018 Volume 84 Issue 5 Pages 843-849
In order to estimate odor components contributing to sensory evaluation of frozen scallop muscle, the odors of fresh and frozen scallop muscle were analyzed by sensory evaluation and gas chromatography, and the obtained data were subjected to multivariate analysis. As a result of principal component analysis, principal component 1 classified fresh and frozen scallop muscle, and (5Z)-octa-1,5-dien-3-ol and 1-octen-3-ol were the components that contributed to the odor of the frozen scallop muscle. As a result of predicting the intensity of the odor of the frozen scallop muscle using the discriminant by these two components, the measured values and the predicted values were in good agreement. Therefore, it was suggested that the odor of frozen scallop muscle can be objectively evaluated by these two components.
