Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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The Precursors and Flavor Constituents of the Cooked Oyster Flavor

굴 자숙향의 발현성분

  • Kang, Jin-Yeong (Dept. of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University) ;
  • Roh, Tae-Hyun (Dept. of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University) ;
  • Hwang, Seok-Min (Dept. of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Yeong-A (National Fisheries Products Quality Inspection Service) ;
  • Choi, Jong-Duck (Dept. of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University) ;
  • Oh, Kwang-Soo (Dept. of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University)
  • 강진영 (경상대학교 해양식품공학과 / 해양산업연구소) ;
  • 노태현 (경상대학교 해양식품공학과 / 해양산업연구소) ;
  • 황석민 (경상대학교 해양식품공학과 / 해양산업연구소) ;
  • 김영아 (국립수산물품질검사원) ;
  • 최종덕 (경상대학교 해양식품공학과 / 해양산업연구소) ;
  • 오광수 (경상대학교 해양식품공학과 / 해양산업연구소)
  • Received : 2010.10.05
  • Accepted : 2010.12.06
  • Published : 2010.12.31
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Abstract

In order to elucidate a mechanism responsible for the development of the odor characteristics of cooked, desirable-flavored shellfish, oysters were extracted using various solvents and the resulting extracts were evaluated organoleptically after cooking. The 80% aqueous methanol extract was found to produce a desirable cooked flavor. This oyster extract was fractionated using ion-exchange column chromatography and dialysis, and each of the fractions was subjected to cooking, followed by organoleptic evaluation. The outer dialysate fraction such as acidic and amphoteric water-soluble fractions produced a cooked oyster flavor. The volatile flavor compounds identified from cooked oyster included 29 hydrocarbons, 20 alcohols, 16 acids, 12 aldehydes, nine nitrogen-containing aromatic compounds, eight ketones, five furans, three esters, three phenols, and one benzene.

Keywords

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