Art

J-GLOBAL ID：200902078354723655   Reference number：92A0328203

Studies on the Odor of Fishes-II. Enzymatically Generated Specific Volatile Compounds in Ayu Tissues.

魚類の匂いに関する研究-II アユ組織における特有な揮発成分の酵素的生成

Author (4)： HIRANO T (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： 559-565  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： lipoxygenase ,...
Semi thesaurus term： Plecoglossus altivelis ,...

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JST classification (2)： Animal aquatic foods  (FJ13020C) ,  オキシドレダクターゼ【’81~’92】  (EB09030Z)

Substance index (11)： Arachidonic Acid ,  (E)-2-Octenal ,  1-Octen-3-ol ,  (E)-2-Nonenal ,  (E)-2-Octen-1-ol ,  (Z)-3-Nonen-1-ol ,  Eicosapentaenoic Acid ,  1,5-Octadien-3-ol ,  (2E,6Z)-2,6-Nonadienal ,  2,5-Octadien-1-ol ,  3,6-Nonadien-1-ol

Reference (28)：

• 1) T. Tokunaga: Odor of fish and fish products, in “Odor of Marine Products” (ed. by C. Koizumi), Koseisya Koseikaku, Tokyo, 1989, pp. 21-30.
• 2) 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).
• 3) 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).
• 4) 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).
• 5) D. B. Josephson, R. C. Lindsay, and D. A. Stuiber: Volatile compounds characterizing the aroma of fresh Atlantic and Pacific oysters. J. Food Sci., 50, 5-9 (1985).

Terms in the title (7)： 魚類 ,  匂い ,  研究 ,  アユ ,  組織 ,  揮発成分 ,  酵素