ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
VOLATILE OILS isolated by steam distillation of fresh edible kelps (Laminaria angustata, L. japonica, Kjellmaniella crassifolia, Costaria costata, Ecklonia cava, Alaria crassifolia, Undaria pinnatifida) were analyzed by GC and GC-MS. The major component characterized in the volatile oils of the kelps was isolated and identified as a sesquiterpene alcohol known as cubenol. Flavor evaluation determined that this alcohol was an important contributor to the kelp flavor. Additional major components included (E, Z)-2,6-nonadienal, (E)-2-no-nenal, (Z, Z)-3,6-nonadienal, (E, Z)-2,6-nonadienol, (E)-2-nonenol, myristic acid, and ω-hexadecenoic acid.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb08995.x
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