Reference

Volatile components of fishes roasted with seasoning

Volatile components of fishes roasted with seasoning. Kasahara, Kayoko; Nishibori, Kokichi (Notre Dame Seishin Univ., Okayama 700, Japan). Nippon Suisan Gakkaishi, 50(7), 1241-4 (Japanese) 1984. CODEN: NSUGAF. ISSN: 0021-5392. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) The volatile components of sardine and eel roasted with seasoning were studied. Head space volatiles and dichloromethane exts. of volatiles prepd. from sardine and eel roasted with and without seasoning were analyzed by gas chromatog. and gas chromatog.-mass spectrometry. Hydrocarbons, carbonyls, and alcs. were identified in the volatiles of sardine and eel roasted with seasoning. The no. and amt. of identified hydrocarbons which are considered to be derived from some meat components of fish were found more in the sardine roasted with seasoning than in the similarly roasted eel. From the organoleptic test it seemed that the hydrocarbons were responsible to some extent, in the odor peculiar to roasted sardine. In addn., furfural [98-01-1], phenylacetaldehyde [122-78-1], ethyl alc. [64-17-5], furfuryl alc. [98-00-0], and phenethyl alc. [60-12-8] were found in the volatiles of sardine and eel roasted with seasoning. As these components were also found in the volatiles of roasted seasoning, and have arom. flavor, it appears that these components were derived from the seasoning and contributed to masking the odor specific for the roasted fish.

Effect of the yeast strain on the content of some aroma compounds in beer

Effect of the yeast strain on the content of some aroma compounds in beer. Ginova, T. (Bulg.). Khranit. Prom-st., 33(7), 24-6 (Bulgarian) 1984. CODEN: KPRSAG. ISSN: 0453-8315. DOCUMENT TYPE: Journal CA Section: 16 (Fermentation and Bioindustrial Chemistry) Yeast strains of similar fermn. properties showed different rates of diacetyl [431-03-8] and AcH [75-07-0] degrdn. during subsequent maturation, which resulted in large differences in beer aroma and flavor. The mature beers made by 2 strains contained 21.6 and 27.0 mg/L of b-phenylethanol [60-12-8], whereas 3 others contained ￡13.5 mg/L of this arom. alc. In 2 beers only EtOAc [141-78-6] exceeded the sensory perception threshold of 25 mg/L. Et formate [109-94-4] ranged from traces to 0.9 mg/L. In most beers isoamyl acetate [123-92-2] exceeded the sensory threshold.