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In an investigation of roasted shrimp odour adsorbed by Tenax TA during the roasting of sun-dried sakuraebi (Sergia lucens Hansen), 31 odour-active compounds were detected by application of an aroma extract dilution analysis and subsequently identified by GC-MS analysis. Among these odorants, the following six contributed to roasted shrimp aroma, with high flavour dilution (FD) factors: methanethiol (sulphury); 1-pyrroline (shrimp meat-like); N-(2′-methylbutyl)pyrrolidine (roasted seafood-like); N-(3′-methylbutyl)pyrrolidine (roasted seafood-like); methyl isopropyl disulphide (roasted shrimp meat-like); 3-methylpyridine (fishy, green).

All possible stereoisomers of imine derivatives 1 ± 4, which have the characteristic roast odor of seafood, were synthesized. As a result of odor evaluation of all isomers, we found that each isomer has a different and characteristic odor of roasted seafood.Introduction. ± Imine derivatives 1 ± 4 have the characteristic roast odor of seafood.

Volatile flavor components of watermelon fruit {Citrullus vulgaris) were obtained by distilling juice under reduced pressure and extracting the resulting distillate with Freon-1 1. The volatiles were separated into acidic and neutral fractions and then analyzed by gas chromatography and gas chromatography-massspectrometry. Fifty-two compoundswere found for the first time as flavor components of watermelon. Among them, the following compounds have not been previously reported as naturally occurring

The chemical compositions of the essential oils from rhizomes of Curcuma aromatica cultivated in Japan and India were analyzed by GC and GC/MS. These oils were extremely different. The major constituents in both oils from Japanese samples were curdione, germacrone, 1,8-cineole, (45,5S)-germacrone-4,5-epoxide, beta-elemene, and linalool, whereas those in the oil from Indian were beta-curcumene, ar-curcumene, xanthorrhizol, germacrone, camphor, and curzerenone.

Volatile flavor components of cooked rice were studied. Steam distillate of cooked rice was extracted with methylene chloride and the extract was separated into four fractions: acidic, weak acidic, basic and neutral fractions. The neutral fraction was further separated into hydrocarbons and oxygenated compounds by column chromatography. All fractions were analyzed by a combination of glass capillary gas chromatography and mass spectrometry.

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