@article{oai:oacis.repo.nii.ac.jp:00001951,
 author = {Ohshima, Toshiaki and Yokoyama, Takaaki and Wada, Shun and Lee, Eung-Ho and Koizumi, Chiaki},
 issue = {9},
 journal = {日本水産学会誌, Nippon Suisan Gakkaishi},
 month = {Sep},
 note = {In order to elucidate a mechanism responsible for the development of the odor characteristic of cooked squid flesh, squid mantle flesh was extracted with various solvents and the resulting extracts were evaluated organoleptically after cooking. As a result, 80% aqueous methanol extract was found to produce a cooked squid-like odor. The extract was fractionated by means of ion exch-ange column chromatography and each of the fractions obtained was subjected to cooking, followed by organoleptic evaluation. However, any fraction did not produce a cooked squid-like odor. On the basis of the composition of 80% aqueous methanol extract, an artificial extract was prepared with reagents. The artificial extract thus obtained closely resembled 80% aqueous methanol extract in respect of the cooked odor. To elucidate the role of individual components, the artificial ex-tracts from which certain components alone or as group were omitted were subjected to organoleptic evaluation after cooking. All of the neutral, acidic, basic, and sulfur-containing amino acids were involved in the development of the cooked squid-like odor. The odor of artificial extract cooked without addition of either octopine or ribose was lacking in the characteristics of cooked squid odor. Zinc ion as well as phosphorus compound accelerated the development of the cooked squid-like odor.},
 pages = {1743--1752},
 title = {加熱イカ肉のにおいの前駆体},
 volume = {57},
 year = {1991}
}