Abstract
The aroma of the powdered new seasoning (Amistar) made from the hydrolyzate of whole krill was investigated and compared with the original liquid hydrolyzate. Amistar contained less amounts of chlorinated products and more various kinds of characteristic components than the original liquid type seasoning, and especially the secondary products formed by amino carbonyl and Aldol type condensation reactions were seemed to give good effects on the aroma of Amistar.
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