かつお節の揮発性カルボニル
1968 年 34 巻 8 号 p. 712-715
詳細
1968 年 34 巻 8 号 p. 712-715
Katsuwobushi, made from skipjack by boiling, smoking, and moulding processes, is used commonly as soup stock in Japan for its appetitive flavors.
In this study, the aromatic components of the katsuwobushi were swept off by nitrogen stream at 50°C and collected in traps cooled in dry ice-methanol. Carbonyl compounds were converted into 2, 4-dinitrophenylhydrazone derivatives and subjected to direct gas chromatographic analysis according to SOUKUP et al.5) using SF-96 silicone oil as a liquid phase at 240°C.
As a result, formaldehyde, acetaldehyde, propionaldehyde (and/or acetone), iso-butyraldehyde, iso-valeraldehyde, capronaldehyde, methylamylketone, and methylhexylketone were identified.
