Art

J-GLOBAL ID：200902055531571712   Reference number：92A0318328

Studies on the Odor of Fishes-I. Identification of Volatile Compounds in Ayu Fish and Its Feeds.

魚類の匂いに関する研究-I アユおよびその餌飼料の揮発性成分の同定

Author (5)： HIRANO T (Tokyo Univ. Fisheries, Tokyo, JPN) ,  MORISHITA A (Tokyo Univ. Fisheries, Tokyo, JPN) ,  SUZUKI T (Tokyo Univ. Fisheries, Tokyo, JPN) ,  SHIRAI T (Tokyo Univ. Fisheries, Tokyo, JPN) ,  ZHANG C-H (Zhanjiang Fisheries Coll., Guangdong, CHN)
Material： 日本水産学会誌
Volume： 58  Issue： 3  Page： 547-557  Publication year： Mar. 1992 
JST Material Number： F0898A  ISSN： 0021-5392  CODEN： NSUGAF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： Plecoglossus altivelis ,...
Semi thesaurus term： Plecoglossus altivelis ,...

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JST classification (1)： Animal aquatic foods  (FJ13020C)

Substance index (6)： 1-Octen-3-ol ,  2-Octenal ,  2-Nonenal ,  2,6-Nonadienal ,  1,5-Octadien-3-ol ,  2,5-Octadien-1-ol

Reference (27)：

• 1) H. Kawanabe: in “Ayu no Hakubutushi,” Heibonsya, Tokyo, 1982, pp. 1-44.
• 2) M. Suyama, T. Hirano, and S. Yamazaki: Odor of ayu and its volatile components. Nippon Suisan Gakkaishi, 57, 289-294 (1985).
• 3) D. B. Josephson, R. C. Lindsay, and D. A. Stuiber: Identification of compounds characterizing the aroma of fresh whitefish (Coregonus clupeaformis). J. Agric. Food Chem., 31, 326-330 (1983).
• 4) D. B. Josephson, R. C. Lindsay, and D. A. Stuiber: Variations in the occurrences of enzymically derived volatile aroma compounds in salt- and freshwater fish. J. Agric. Food Chem., 32, 1344-1347 (1984).
• 5) D. B. Josephson, R. C. Lindsay, and D. A. Stuiber: Biogenesis of lipid-derived volatile aroma compounds in the emerald shiner (Notropis atherinoides). J. Agric. Food Chem., 32, 1347-1352 (1984).

Terms in the title (8)： 魚類 ,  匂い ,  研究 ,  アユ ,  餌 ,  飼料 ,  揮発性成分 ,  同定