Influence of Free Sugars by Glycolysis on the Formation of the Characteristic Flavor in the Brew of Cooked Clam

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 6, 1997, Pages 2195-2198

  Sekiwa, Youko ^a   Kubota, Kikue ^a   Kobayashi, Akio ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

Clam; DMHF; Flavor; Free sugars; Glycolysis; Maltol

Indexed keywords

BIVALVIA;

EID: 0001882993     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960665d     Document Type: Article

References (17)

1. Bergmeyer, H. U.; Bernt, E.; Schmidt, F.; Stork, H. D-Glucose: Determination with hexokinase and glucose-6-phosphate dehydrogenase. In Methods of Enzymatic Analysis; Bergmeyer, H. U., Ed.; VCW Academic Press: New York, 1963; pp 1196-1201.
2. Beutler, H. O. Maltose. In Methods of Enzymatic Analysis; Bergmeyer, H. U. Ed.; VCW Academic Press: New York, 1984; pp 120-126.
3. Hodge, J. E.; Mills, F. D.; Fisher, B. E. Compounds of Browned flavor derived from sugar-amine reactions. Cereal Sci. Today 1972, 17, 34-40.
4. Ito, Y. Flavors of maltol and its related compounds. Koryo 1972, 102, 11-18.
5. Kawashima, K.; Yamanaka, H. Effects of cold storage, freezing and thawing on browning of cooked scallop adductor muscle. Fish. Sci. 1995, 61, 1031-1034.
6. Kim, M.; Baltes, W. On the role of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one in the Maillard reaction. J. Agric. Food Chem. 1996, 44, 282-289.
7. Knerr, T.; Severin, T. Investigation of the glucose/propylamine reaction by HPLC. Z. Lebensm. Unters. Forsch. 1993, 196, 366-369.
8. Nakagawa, T.; Ando, M.; Makinodan, Y. Properties of glycogenolytic enzymes from fish muscle. Nippon Suisan Gakkaishi 1996, 62, 434-438.
9. Nishibori, S.; Kawakishi, S. Effects of dough materials on flavor formation in baked cookies. J. Food Sci. 1990, 55, 409-412.
10. Racker, E. D-Fructose-1,6-diphosphate: Determination with fructose-1,6-diphosphatase. In Methods of Enzymatic Analysis; Bergmeyer, H. U., Ed.; VCW Academic Press: New York, 1963; pp 160-163.
11. Schieberle, P. Formation of Furaneol in heated-processed foods. In Flavor precursors; Teranishi, R., Takeoka, G. R., Guntert, M., Eds.; ACS Symposium Series 490; American Chemical Society: Washington, DC, 1992; pp 164-174.
12. Sekiwa, Y.; Kubota, K.; Kobayashi, A. Characteristic flavor components in the brew of cooked clam (Meretrix Lusoria) and the effect of storage on flavor formation. J. Agric. Food Chem. 1997, 45, 826-830.
13. Takagi, L; Shimidu, W. Studies on muscle of aquatic animals. 34. Constituents and extractive nitrogens in a few species of shellfish. Bull. Jpn. Soc. Sci. Fish. 1962, 28, 1192-1198.
14. Watanabe, K.; Lan, H. L.; Yamaguchi, K.; Konosu, S. Role of extractive components of scallop in its characteristic taste development: Taste-active components of scallop, part II. Nippon Shokuhin Kogyo Gakkaishi 1990, 37, 439-445.
15. Watanabe, H.; Yamanaka, H.; Yamakawa, H. Seasonal variations of extractive components in the muscle of disk abalone. Nippon Suisan Gakkaishi 1992, 58, 921-925.
16. Yamanaka, H. In Extractive components of fish and shellfish; Sakaguchi, M., Ed.; Koseishakoseikaku: Tokyo, 1988; pp 44-55.
17. Yamanaka, H.; Bito, M.; Yokoseki, M. Changes in amounts of glycolytic intermediates in skipjack meat during thawing and cooking. Bull. Jpn. Soc. Sci. Fish. 1974, 40, 941-947.