Author:
Forss D. A.,Dunstone E. A.,Stark W.
Abstract
SummaryConstituents of a flavour concentrate from fishy butterfat were separated by gas chromatography on silicone oil and ‘Carbowax 400’ columns. Two fractions with distinct flavours were obtained, the one of oily flavour and containing n-hexanal, n-heptanal, hex-2-enal and heptan-2-one, the other of metallic flavour, containing a single carbonyl compound present in relatively small amount. It is considered that these compounds with the exception of heptan-2-one are mainly responsible for the characteristic fish-oil flavour.Other compounds isolated include propanal, n-pentanal, n-octanal, n-nonanal, n-decanal, acetone, pentan-2-one, nonan-2-one, undecan-2-one, acraldehyde, pent-2-enal, hept-2-enal, oct-2-enal, non-2-enal, hepta-2, 4-dienal, a compound resembling octa-2, 4-dienal, a compound with a mushroom flavour, and a compound that formed the 2, 4-dinitrophenylosazone of methylglyoxal.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
57 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献