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Author Isaree Kromfang
Alternative Author Utorn Chikhunthod
Pirin Karpilanondh
Benjawan Thumthanaruk
King Mongkut's University of Technology North Bangkok International Journal of Applied Science and Technology
TitleIdentification of Volatile Compounds in Jellyfish Protein Hydrolysate
ImprintVol. 8 No. 2, April - June 2015
Call# FOOD 7793

CALL # Volume Number Month Year Barcode Status

AbstractIn the present investigation, jellyfish protein hydrolysates (JPHs) of the umbrella or oral arm of the sand jellyfish (Rhopilema hispidum) and white jellyfish (Lobonema smithii) were produced by acetic acid hydrolysis with the aid of temperature and pressure. Volatile flavor compounds found in the hydrolysates were categorized into 6 groups: aldehydes (hexanal, heptanal, octanal, and 2-butyl-2-octenal), furan (2-butylfuran), terpene (beta-terpinol), alkane (2, 4-dimethyl undecane), acid (pterin-6-carboxylic acid), ester (isobornyl formate) and ketones (?-ionone and propanone). Hexanal, heptanal and octanal that are indicators of fishy flavors were accentuated by acetic acid treatment.
DescriptPage 153 -161
SubjectJellyfish protein hydrolysate
Fishy flavor
Off flavor
Volatile flavor compound
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