• Animal Systematics, Evolution and Diversity
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• v.4 no.2
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• pp.165-172
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• 1988

1987년 9월 30일부터 1988년 3월 26일까지의 조사기간과 조사기간 이전에 제주도의 10개 지소에서 채집된 표본들을 동정하고 문헌상의 기록들을 종합하여 제주도 새우류의 분류목록을 작성하였다. 이 분류목록에는 12과 26종( 또는 아종) 이 포함되어 있다. 이 중에서 Palaemon(Palaemon) gravieri 와 Pandalus danae는 제주도에서 처음 기록되는 종들이다. 제주도의 새우류 26종은 한국기지종 83종 (또는 아종) 의 31%에 해당되며 26종 중에서 6종 ( 4%)은 제주도에서만 기록되었다. 2종의 담수종을 제외한 24종의 해양종중에서 9종 (37.5%) 이 남방형이었다.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.119-128
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• 2007

Volatile flavor compounds of sauces made from shrimps, crabs or lobsters were analyzed by the combination of canister system, gas chromatography(GC) and mass selective detector(MSD). Of 72 total volatile compounds from 4 kinds of sauces, 45 compounds were identified from shrimp sauce(SS). Ten alkanes, 5 ketones, 3 aldehydes were obtained from SS. Especially, 3-methyl-2-butanone, 2-pentanamine, isobutane, 3-methyl-2-butanol, carbon disulfide and dimethyl sulfide were predominant compounds in SS. In crab sauce(CS), there were 18 compounds identified, including 4 alcohols, 4 alkanes, 3 aldehydes, 2 ketones, acid and amine. 2-Methoxy ethanol, trimethyloxirane and 3-buten-1-ol were special volatile compounds in CC. Volatile compounds from lobster head sauce(LHS) or lobster shell sauce(LSS) were 16 or 18 kinds respectively. The major volatile compounds of LHS were formic acid, 1-propanethiol, $\beta$-pinene and allyl sulfide, and those of LSS were acids, pentane, 3-methyl-1-butanol and 2,4-dimethyl-3-pentanone. It was thought that the volatile compounds identified from sauces as well as shrimps, crabs or lobsters might come from wine, onions, bay leaves or celery used as minor ingredients.