Volatile Compounds Characterizing the Aroma of Fresh Atlantic and Pacific Oysters
作者:
DAVID B. JOSEPHSON,
ROBERT C. LINDSAY,
DAVID A. STUIBER,
期刊:
Journal of Food Science
(WILEY Available online 1985)
卷期:
Volume 50,
issue 1
页码: 5-9
ISSN:0022-1147
年代: 1985
DOI:10.1111/j.1365-2621.1985.tb13265.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTVolatile compounds which contribute to the distinct melon‐like aroma of fresh Pacific oysters (Crassostrea gigas) were identified as (E,Z)‐2,6‐nonadienal and 3,6‐nonadien‐1‐ol, but these compounds were not found in the less intensely flavored Atlantic oysters (Crassostrea virginica). 1‐Octen‐3‐one, 1‐octen‐3‐ol, 1,5‐octadien‐3‐one, 1,5‐octadien‐3‐ol, and 2,5‐octadien‐1‐ol were found in both species of oysters, and contributed a characteristic heavy, planty aroma to each. Sensory panel scores for intensity of fresh melon‐like flavors were significantly higher for both raw and steamed Pacific oysters than for comparable Atlantic oysters. Enzymic generation of alcohols and carbonyls that comprise the characterizing aroma compounds from polyunsaturated fatty acids was demonstrated by preventing their formation with specific inhibitors for cyclooxygenase (acetylsalicylic
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