Volatile components of kusaya
Kasahara, K.; Nishibori, K.
Nippon Suisan Gakkaishi 44(4): 385-388
ISSN/ISBN: 0021-5392 Accession: 006910636
Volatile components of Kusaya [dried rancid mackerel] were studied by GLC and GC[gas chromatography]-MS [mass spectral] analyses. Eight acids (acetic, propionic, isobutyric, n-butyric, isovaleric, n-valeric, isocaproic and n-caproic acid) 3 bases and 6 carbonyls (acetaldehyde, propionaldehyde, acetone, n-butyraldehyde, methylethylketone and caproaldehyde) were identified. The aroma of kusaya was apparently due to the volatile acids identified, especially to n-butyric acid.