抄録
Volatile components of “kusaya” were studied by GLC and GC-MS analyses. Eight acids (acetic, propionic, isobutyric, n-butyric, isovaleric, n-valeric, isocaproic, and n-caproic acid), three bases (TMA, DMA or MMA, and ammonia) and six carbonyls (acetaldehyde, propion-aldehyde, acetone, n-butyraldehyde, methylethylketone, and caproaldehyde) were identified. The aroma of “kusaya” seems to be due to the volatile acids identified, especially to n-butyric acid.
