论文信息 - ldentification of the Characteristic Volatile Squid ( Todarodes paclficus STEENSTRUP ) Flavor Compounds Formed by Cooking

ldentification of the Characteristic Volatile Squid ( Todarodes paclficus STEENSTRUP ) Flavor Compounds Formed by Cooking

Volatile compounds were isolated from cooked squid ( Todarodes paaficus STEENSTRUP) using a porous polymer resin with Tenax TA column chromatography. Aroma extract dilution analysis determined the following six compounds as the main potent odorants of cooked squid: 4~-dimethylthiazole (green), 2-acetyl-2-thiazoline (nutty), 2,5-dimethylpyrazine (popcorn-like), methional (potato, soy sauce), furaneol (caramel-like) and an unidentified compound (floral). Among them, based on the high concentration and odor characteristics, it is concluded that furaneol was the most important compound contributing to the sweet aroma of cooked squid.

K. Kubota | Y. Sekiwa | Yuki Matsukage

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