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《JOURNAL OF FISHERIES OF CHINA》 1997-01
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FORMATION MECHANISM OF FLAVORING COMPOUNDS IN PENAEUS ORIENTALIS

XUE Chang Hu,KONG Fan Ming 1,LI Zhao Jie,LIN Hong,LOU Wei Feng ([WT5”BX]Fisheries College,Ocean University of Qingdao, 266003) (Shandong Commodity Inspection Bureau,Qingdao 266002) 1  
The volatile compounds of aqueous muscle extract of P.orientalis by GC MSD were examined. The experimental data indicated that some compounds such as alkyl pyrazine,thiazole,pyridine,indole,dithiazine,trithiolane and so on had great influence upon shrimp flavor. The model system was set up by the addition of proper compounds,such as Gly,Ala,Arg and IMP. The change of major compounds in the different systems was discovered. A comparison of volatile compounds in wild prawn with those in cultured prawn was also studied. The results indicated that the major flavor precusors of P.orientalis included free amio acids of Gly,Ary,Ala and Cys,carbonhydrates and water soluble proteins.
【CateGory Index】: TS254
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