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Volatile components of kusaya

Kasahara, K.; Nishibori, K.

Nippon Suisan Gakkaishi 44(4): 385-388

1978

ISSN/ISBN: 0021-5392
Accession: 006910636
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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.

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