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
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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.
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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


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