@article{oai:ir.kagoshima-u.ac.jp:00010857,
 author = {片山, 輝久 and 杉本, 謙吉},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-31},
 note = {Steamdistillation of Japanese saurel Trachurus and examination of the distillate vapor revealed that hydrogen sulfide was detected, and that in amine fraction the contents of amines, especially trimethylamine, in fatty acid fradtion the amounts of the unconfirmed fatty acid and in carbonyl fraction the contents of propion aldehyde and C_6 aldehyde increased, accompanying lowering of freshness of Japanese saurel by using gas chromatographic technique. The existence of butyric and valeric acids in acid fraction could not be found. Odoriferous components of Japanese saurel accompanying lowering of freshnese are hydrogen sulfide, trimethylamine, the unconfirmed fatty acid, propion aldehydeand C_6 aldehyde.},
 pages = {19--26},
 title = {水産食品の香気と臭気成分に関する化学的研究I : 鯵肉鮮度低下に伴う魚臭成分について},
 volume = {15},
 year = {}
}