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Title: $Study on the Volatile Components of 130-Year-aged “Nukadoko” for Pickling
Abstract: The volatile compounds of aged “Nukadoko” were studied using a sample that had been aged for 130 years. The fatty acid, 10-hydroxy-octadecanoic acid, which is considered to be an aging index compound in “Nukadoko”, comprised 47% of all the free fatty acids and showed that sufficient aging had been carried out. The volatile components of the “Nukadoko” obtained by freeze drying were quantitatively determined by GC and GC-MS analyses. In the result, 39 esters, 13 acids, 23 alcohols, 13 hydrocarbons, 8 phenols, 9 lactones, 2 aldehydes, 2 ketones and sulfur-nitrogen-containing compounds were found. Quantitatively, 70% of the volatile compounds consisted of acids, which were mainly propionic, butyric and acetic acids in order of magnitude. The next major components were phenethylalcohol, 3-butenyl isothiocyanate, 4-ethyl guaiacol, 2-methoxy-4-cresol, 3-ethylphenol and nona-1,4-olide. Esters, which formed the large portion of all the volatile constituents, comprised amyl formate, propyl acetate, propyl propionate, ethyl acetate, phenethyl propionate, propyl palmitate and propyl oleate. Of the sulfur-nitrogen-containing compounds, 3-methyl-thiopropanol, 3-butenyl isothiocyanate, phenethyl isothiocyanate and phenylpropiononitrile were found. Limonene, linalool and trans-nerolidol were also detected. Undecan-1,4-olide, 3-ethyl-phenol and butan-1,4-olide were evaluated as the character-impact components by sniffing.