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유자 첨가 사료로 사육된 넙치의 휘발성 향미 성분

Volatile Flavor Compounds of Olive Flounder (Paralichthys olivaceus) Fed Diets Supplemented with Yuza (Citrus junos Sieb ex Tanaka)

김흥윤|신태선
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)|2009.06|한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)|제42권 제3호|pp. 224-231

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참고문헌

주제분류수산학

초록

Abstract

Volatile components in Olive Flounder fed diets containing 0, 2,5, 5.0, and 7.5% yuza (Citrus junos Sieb ex Tanaka) for 4 months were investigated. Samples were extracted by solid-phase microextraction and analyzed by gas chromatography/mass spectrometry. Among 89 compounds detected, 82 were positively identified. Volatile compounds of Olive Flounder fed the unsupplemented diet comprised 12 acids, 10 alcohols, eight aldehydes, five aromatic compounds, nine esters, 12 hydrocarbons, four ketones, two monoterpenes, and one miscellaneous compound. Compounds identified in Olive Flounder fed the yuza-supplemented diets consisted of 10 esters, 11 monoterpenes, 13 sesquiterpenes, and two miscellaneous compounds, with the other compounds being the same as in the control. The most abundant class of compounds in flounders fed the yuza-supplemented diet was the monoterpenes, which included limonene, β-terpinene, β-trans -ocimene, and α-terpinolene. Of the 13 sesquiterpenes identified in flounder fed the yuza-supplemented diet, bicyclogermacrene was the major volatile compound followed by allo-aromadendrene, trans- caryophyllene, and δ-cadinene. Bicyclogermacrene and germacrene D content increased significantly as the yuza supplementation increased.

참고문헌 (41)

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