US EPA

2131980 

Technical Report 

Volatile components of smoked cuttlefish and octopus 

Kasahara, K; Nishibori, K 

1983 

HEEP/84/04620 

49 

6 

913-918 

Japanese 

HEEP COPYRIGHT: BIOL ABS. Volatile components of smoked cuttlefish and octopus were studied. Head-space volatiles and steam-distilled volatiles of seven samples (raw cuttlefish and octopus, commercial smoked cuttlefish and octopus, 2 kinds of smoke-tar and smoked cuttlefish prepared without seasoning) were analyzed by GLC and gas chromatography-mass spectrometry. Many volatile compounds such as phenols, acids, alcohols and hydrocarbons were found in the smoked products of cuttlefish and octopus. Most of these compounds were also found in the smoke-tar. The phenols of smoked cuttlefish and octopus were important aroma components and considered to come from the volatiles of wood smoke. A few aliphatic hydrocarbons which seemed to come from meat constituents of cuttlefish were found in commercial smoked cuttlefish, but not in smoked octopus. Ethyl maltol of commercial smoked cuttlefish seemed to play a significant role in the aroma of smoked cuttlefish.