Document Detail


Studies on the volatile compounds of roasted spotted shrimp.
MedLine Citation:
PMID:  17191837     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The aroma of spotted shrimp (Sergia lucence Hansen) was analyzed upon roasting to determine the components that constitute the characteristic roasted shrimp flavor. Our analyses resulted in the identification of ca. 200 volatiles, including high-impact sulfur and nitrogen compounds. In addition, we synthesized all possible stereoisomers of the pyrrolidine derivatives 1 and 4, and of the imine derivatives 16 and 18-20, which are very characteristic for the aroma. The odor evaluation of these chemicals revealed distinct differences, each possessing different aroma characteristics.
Authors:
Toru Tachihara; Susumu Ishizaki; Masashi Ishikawa; Takeshi Kitahara
Related Documents :
24277237 - Aggregation pheromone of square-necked grain beetle,cathartus quadricollis (guér.).
22217097 - Food availability affects circadian clock-controlled activity and zugunruhe in the nigh...
10376337 - Repeated arson: data from criminal records.
17191837 - Studies on the volatile compounds of roasted spotted shrimp.
9042077 - The effect of food consistency upon jaw movement in the macaque: a cineradiographic study.
21169597 - Tongan adolescents' eating patterns: opportunities for intervention.
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Chemistry & biodiversity     Volume:  1     ISSN:  1612-1880     ISO Abbreviation:  Chem. Biodivers.     Publication Date:  2004 Dec 
Date Detail:
Created Date:  2006-12-28     Completed Date:  2007-02-16     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  101197449     Medline TA:  Chem Biodivers     Country:  Switzerland    
Other Details:
Languages:  eng     Pagination:  2024-33     Citation Subset:  IM    
Affiliation:
Technical Research Center, T. Hasegawa Co., Ltd., 335 Kariyado, Nakahara-ku, Kawasaki-shi, Kanagawa 211-0022, Japan.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Animals
Cookery / methods
Decapoda (Crustacea)*
Hot Temperature*
Odors / analysis*
Stereoisomerism
Volatilization

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Binding studies and computer-aided modelling of macromolecule/odorant interactions.
Next Document:  Fun with furans.