@article{oai:ir.kagoshima-u.ac.jp:00007875,
 author = {弟子丸, 修 and 片山, 輝久},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-28},
 note = {In the previous report it was clarified that the vapor phase in the distillate of Japanese saurel contained hydrogen sulfide and methanthiol, the amine fraction in the condensed phase contained monomethylamine, dimethylamine and trimethylamine, the fatty acid fraction contained acetic, propionic, butyric, and caprylic acids by using gas chromatographic technique, and the carbonyl fraction contained hexanal. The present study was undertaken to clarify the difference in the amounts of each volatile fatty acid in Japanese sauel and cuttle fish accompanying lowering of freshness by using gas chromatography. The total amounts of volatile amines and fatty acids increased accompanying lowering of freshness in both Japanese saurel and cuttle fish. In Japanese saurel each amount of acetic, propionic, butyric and caproic acids increased, in cuttle fish the contents of butyric and isovaleric acids also increased, accompanying lowering of freshness. The precursors of those fatty acids which increased, are the subjects of further work.},
 pages = {103--112},
 title = {水産食品の香気と臭気成分に関する化学的研究II : 鮮度低下に伴う揮発性脂肪酸について},
 volume = {19},
 year = {}
}