Clarification of fish odor components and suppression by cooking

鱼腥味成分的澄清和烹饪抑制

基本信息

  • 批准号:
    15500539
  • 负责人:
  • 金额:
    $ 2.37万
  • 依托单位:
  • 依托单位国家:
    日本
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
  • 财政年份:
    2003
  • 资助国家:
    日本
  • 起止时间:
    2003 至 2004
  • 项目状态:
    已结题

项目摘要

Fish odor is thought to come from amines such as trimethylamine. However, other compounds also contribute to fish odor. In this research, fish odor components were analyzed by gas chromatography -mass spectrometry (GC-MS), and GC-olfactometry in order to clarify the structures, amounts, and formation mechanism of fish odor components. The cooking way to suppress the formation of fish odor was also developed.Sardine was used as the sample fish. The odor components of fresh or deteriorated fish were trapped by solid-phase microextraction (SPME) fiber. Then, the fiber was injected to GC and the odor components were analyzed by GC-MS and GC-olfactometry. In the deteriorated fish, trimethylamine was detected only when the pH of fish sample was higher than 9, suggesting that trimethylamine is not the key compound of fish odor. In GC-olfactometry some carbonyl compounds and alcohols were found to have unpleasant odor. Especially, 2,3-pentanedione, hexanal, 1-penten-3-ol were major. Since these compounds were derived from lipids, it is thought that cooking with foods or seasonings containing antioxidant components can suppress the fish odor.
鱼的气味被认为来自胺,如三甲胺。然而,其他化合物也有助于鱼的气味。本研究采用气相色谱-质谱联用技术(GC-MS)和气相色谱-嗅觉测量技术对鱼腥味物质进行分析,旨在阐明鱼腥味物质的结构、含量和形成机理。以沙丁鱼为试鱼,研究了抑制鱼腥味形成的烹饪方法。采用固相微萃取(SPME)纤维对鲜鱼和变质鱼的气味成分进行捕集。然后,将纤维注入气相色谱仪,并通过GC-MS和GC-olfactometry分析气味成分。在变质鱼中,只有当鱼样pH值大于9时,才能检测到三甲胺的存在,表明三甲胺不是鱼腥味的主要成分。在气相色谱-嗅觉仪中,发现一些羰基化合物和醇类具有令人不快的气味。尤其是2,3-戊二酮、己醛、1-戊烯-3-醇含量较高。由于这些化合物来源于脂质,因此认为用含有抗氧化成分的食物或调味品烹饪可以抑制鱼的气味。

项目成果

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TAKAMURA Hitoshi其他文献

TAKAMURA Hitoshi的其他文献

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{{ truncateString('TAKAMURA Hitoshi', 18)}}的其他基金

Development of Heat Storage Materials Utilizing Gas Adsorption on Oxide Nanoparticles
利用氧化物纳米粒子吸附气体的储热材料的开发
  • 批准号:
    26630342
  • 财政年份:
    2014
  • 资助金额:
    $ 2.37万
  • 项目类别:
    Grant-in-Aid for Challenging Exploratory Research
Development of cooking method to enhance palatability and functionality of fish
开发增强鱼的适口性和功能性的烹饪方法
  • 批准号:
    20500683
  • 财政年份:
    2008
  • 资助金额:
    $ 2.37万
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
Optimization of Oxygen Permeable Membrane by Applying to Hydrogen Production System Based on Partial Oxidation of Methane
透氧膜优化应用于甲烷部分氧化制氢系统
  • 批准号:
    18360326
  • 财政年份:
    2006
  • 资助金额:
    $ 2.37万
  • 项目类别:
    Grant-in-Aid for Scientific Research (B)
Formation of Lipid-Orgin Compounds during Processing and Cooking of Soybean Foods and Their Effects on Flavor
大豆食品加工和烹调过程中脂质源化合物的形成及其对风味的影响
  • 批准号:
    12680130
  • 财政年份:
    2000
  • 资助金额:
    $ 2.37万
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
Development of novel Mg-based ternary alloys with high hydrogen storage capacity
新型高储氢镁基三元合金的研制
  • 批准号:
    11225204
  • 财政年份:
    1999
  • 资助金额:
    $ 2.37万
  • 项目类别:
    Grant-in-Aid for Scientific Research on Priority Areas

相似海外基金

ANALYSIS OF GENE MUTATION IN THAI CAUSING FISH ODOR SYNDROME
泰国鱼臭综合症的基因突变分析
  • 批准号:
    10044224
  • 财政年份:
    1999
  • 资助金额:
    $ 2.37万
  • 项目类别:
    Grant-in-Aid for Scientific Research (A).
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