Formation of pyrrolidino[1,2-e]-4H-2,4-dimethyl-1,3,5-dithiazine in the volatiles of boiled short-necked clam, clam, and corbicula
Publication type: Journal Article
Publication date: 1991-06-01
scimago Q1
wos Q1
SJR: 1.215
CiteScore: 9.3
Impact factor: 6.2
ISSN: 00218561, 15205118
General Chemistry
General Agricultural and Biological Sciences
Abstract
The characteristic odor constituents from boiled short-necked clam, clam, and corbicula were investigated. Some distinctions in the composition of sulfur- and/or nitrogen-containing substances were observed among the shell fish species. Pyrrolidino[1,2-e]-4H-2,4-dimethyl-1,3,5-dithiazine(I), which is a common component from cooked small shrimp, was also found in clam and corbicula. The presence of a large quantity of compound I should contribute a roasted odor to the taste of boiled corbicula. Compound I possesses an extremely low odor threshold. 1-Pyrroline and compound I were produced at the same time during heating and were increased by longer heating. It is postulated that compound I was formed secondarily from 1-pyrroline with ethanal and hydrogen sulfide in the shellfish during heating.
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GOST
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Kubota K. et al. Formation of pyrrolidino[1,2-e]-4H-2,4-dimethyl-1,3,5-dithiazine in the volatiles of boiled short-necked clam, clam, and corbicula // Journal of Agricultural and Food Chemistry. 1991. Vol. 39. No. 6. pp. 1127-1130.
GOST all authors (up to 50)
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Kubota K., Nakamoto A., Moriguchi M., Kobayashi A., Ishii H. Formation of pyrrolidino[1,2-e]-4H-2,4-dimethyl-1,3,5-dithiazine in the volatiles of boiled short-necked clam, clam, and corbicula // Journal of Agricultural and Food Chemistry. 1991. Vol. 39. No. 6. pp. 1127-1130.
Cite this
RIS
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TY - JOUR
DO - 10.1021/jf00006a027
UR - https://doi.org/10.1021/jf00006a027
TI - Formation of pyrrolidino[1,2-e]-4H-2,4-dimethyl-1,3,5-dithiazine in the volatiles of boiled short-necked clam, clam, and corbicula
T2 - Journal of Agricultural and Food Chemistry
AU - Kubota, Kikue
AU - Nakamoto, Atsuko
AU - Moriguchi, Mikiko
AU - Kobayashi, Akio
AU - Ishii, Hiroshi
PY - 1991
DA - 1991/06/01
PB - American Chemical Society (ACS)
SP - 1127-1130
IS - 6
VL - 39
SN - 0021-8561
SN - 1520-5118
ER -
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BibTex (up to 50 authors)
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@article{1991_Kubota,
author = {Kikue Kubota and Atsuko Nakamoto and Mikiko Moriguchi and Akio Kobayashi and Hiroshi Ishii},
title = {Formation of pyrrolidino[1,2-e]-4H-2,4-dimethyl-1,3,5-dithiazine in the volatiles of boiled short-necked clam, clam, and corbicula},
journal = {Journal of Agricultural and Food Chemistry},
year = {1991},
volume = {39},
publisher = {American Chemical Society (ACS)},
month = {jun},
url = {https://doi.org/10.1021/jf00006a027},
number = {6},
pages = {1127--1130},
doi = {10.1021/jf00006a027}
}
Cite this
MLA
Copy
Kubota, Kikue, et al. “Formation of pyrrolidino[1,2-e]-4H-2,4-dimethyl-1,3,5-dithiazine in the volatiles of boiled short-necked clam, clam, and corbicula.” Journal of Agricultural and Food Chemistry, vol. 39, no. 6, Jun. 1991, pp. 1127-1130. https://doi.org/10.1021/jf00006a027.