SENSORY STUDY OF FLAVOR COMPOUNDS IN EXTRACTS OF SALTED SALMON EGGS (IKURA)

被引：11

作者：

HAYASHI, T

KOHATA, H

WATANABE, E

TOYAMA, K

机构：

[1] Department of Food Science and Technology, Tokyo University of Fisheries, Tokyo, 108, Konan-4, Minato-ku

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1990年 / 50卷 / 03期

关键词：

flavour extractives; nucleoside; Salmon roe; sea food; sensory test;

D O I：

10.1002/jsfa.2740500307

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Water soluble extracts were prepared from ikura and each component was analysed. Upon reconstruction of a synthetic ikura extract with pure reagents on the basis of the analytical data, flavour components were sensorily examined by an omission test. This revealed that only 12 components played an important role in producing the characteristic taste of ikura. The novelty of some nucleosides as taste factors is also discussed. Copyright © 1990 John Wiley & Sons, Ltd

引用

页码：343 / 356

页数：14

共 15 条

[1] SEPARATION AND ESTIMATION OF FREE AMINO-ACIDS, TRIMETHYLAMINE OXIDE, AND BETAINE IN TISSUES AND BODY-FLUIDS OF MARINE INVERTEBRATES [J].