Studies on the volatile compounds of roasted spotted shrimp.
The aroma of spotted shrimp (Sergia lucence Hansen) was analyzed upon roasting to determine the components that constitute the characteristic roasted shrimp flavor. Our analyses resulted in the identification of ca. 200 volatiles, including high-impact sulfur and nitrogen compounds. In addition, we synthesized all possible stereoisomers of the pyrrolidine derivatives 1 and 4, and of the imine derivatives 16 and 18-20, which are very characteristic for the aroma. The odor evaluation of these chemicals revealed distinct differences, each possessing different aroma characteristics.
Tachihara
Toru
T
Technical Research Center, T. Hasegawa Co., Ltd., 335 Kariyado, Nakahara-ku, Kawasaki-shi, Kanagawa 211-0022, Japan.
Ishizaki
Susumu
S
Ishikawa
Masashi
M
Kitahara
Takeshi
T
D000818:Animals; D003296:Cooking / Q000379:methods; D033364:Decapoda; D006358:Hot Temperature; D009812:Odorants / Q000032:analysis*; D013237:Stereoisomerism; D014835:Volatilization