The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar (Mangifera indica L.)
スポンサーリンク
概要
- 論文の詳細を見る
The essential oil in the peel and pulp of a popular green Thai mango, Khieo Sawoei cultivar (Mangifera indica L.) has been characterized by means of the odor thresholds. γ-Terpinene, (E)-β-ocimene, (E)-2-hexenal, hexanal, and (Z)-3-hexen-1-ol were the major components. These major components differed from those of African mangoes, Florida mangoes, Indian mangoes and yellow Thai mangoes. The volatile oils from the pulp and the peel showed a high similarity of the volatile components in both sites. Odor unit values (Uo) of volatile components in both parts let us find out the aroma potent components in the Khieo Sawoei mango. Thus, nine compounds: hexanal (Uo189) and (E)-2-hexenal (Uo132) in the pulp showed higher Uo values (more than 1), while sixteen compounds: 2,4-decadienal (Uo279), (E)-2-decenal (Uo132), γ-terpinene (Uo125), (E)-β-ocimene (Uo119), (E)-2-hexenal (Uo116), and hexanal (Uo115) showed higher Uo values in the peel. Odor spectrum values calculated by these odor unit values characterized the aroma quality of Khieo Sawoei mango.
- 社団法人 日本食品科学工学会の論文
- 2001-02-01
著者
-
BOONBUMRUNG Sumitra
Department of Biochemistry and Food Science, Kagawa Universitry
-
TAMURA Hirotoshi
Department of Biochemistry and Food Science, Kagawa Universitry
-
YOSHIZAWA Takumi
Department of Biochemistry and Food Science, Kagawa Universitry
-
VARANYANOND Warunee
Institute of Food Research and Product Development, Kasetsart University
-
Yoshizawa Takumi
Department Of Biochemistry And Food Science Faculty Of Agriculture Kagawa University
-
Tamura Hirotoshi
Department Of Biochemistry And Food Science Faculty Of Agriculture Kagawa University
-
Varanyanond Warunee
Institute Of Food Research And Product Development Kasetsart University
-
Boonbumrung Sumitra
Department Of Biochemistry And Food Science Kagawa Universitry
-
Yoshizawa T
Kagawa Univ. Kagawa Jpn
-
Varanyanond W
Institute Of Food Research And Product Development Kasetsart University
-
Yoshizawa T
Department Of Biochemistry And Food Science Faculty Of Agriculture Kagawa University
関連論文
- Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method
- Antitumor Activity of(10Ε, 12Ζ)-9-Hydroxy-10, 12-Octadecadienoic Acid from Rice Bran
- Fusarium Mycotoxins (Fumonisins, Nivalenol, and Zearalenone) and Aflatoxins in Corn from Southeast Asia
- A Practical Method for Measuring Deoxynivalenol, Nivalenol, and T-2 + HT-2 Toxin in Foods by an Enzyme-linked Immunosorbent Assay Using Monoclonal Antibodies
- Apoptosis Induction by T-2 Toxin : Activation of Caspase-9, Caspase-3, and DFF-40/CAD through Cytosolic Release of Cytochrome c in HL-60 Cells(Biochemistry & Molecular Biology)
- Production of Phenyl-propanoids from Cultured Callus Tissue of the Leaves of Akachirimen-shiso (Perilla sp.)(Organic Chemistry)
- 1993年に収穫された韓国産大麦のトリコテセンとゼアラレノンの自然汚染〔英文〕
- Thymocyte Apoptosis by T-2 Toxin in Vivo in Mice Is Independent of Fas/Fas Ligand System
- Structure-Function Relationship of T-2 Toxin and Its Metabolites in Inducing Thymic Apoptosis in Vivo in Mice
- Antiviral Activity of Metabolites of T-2 Toxin against Herpes Simplex Virus Type 2
- Antiviral Activity of Macrocyclic Trichothecene Mycotoxins and Related Compounds Baccharinoids B-4 and B-5 against Herpes Simplex Virus Type 2(Biological Chemistry)
- Inhibition by Trichothecene Mycotoxins of Replication of Herpes Simplex Virus Type 2(Biological Chemistry)
- Comparative Enantioseparation of Monoterpenes by HPLC on Three Kinds of Chiral Stationary Phases with an On-Line Optical Rotatory Dispersion under Reverse Phase Mode
- Volatile Constituents in the Peel Oil of Sudachi (Citrus sudachi)(Food & Nutrition)
- Trace Volatile Components in Essential Oil of Citrus sudachi by Means of Modified Solvent Extraction Method
- The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar (Mangifera indica L.)
- Volatile Components of the Essential Oils in the Pulp of Four Yellow Mangoes (Mangifera indica L.) in Thailand
- Influence of Water Activity on the Oxidation of Lipid of Shrimp Cracker
- Changes in Pectin Content and Average Molecular Weight of Pectin during Maturation of the Mango "Kaew"
- Seasonal Change of Volatile Compounds of Citrus sudachi during Maturation
- Optical Isomers and Odor Thresholds of Volatile Constituents in Citrus sudachi
- Identification and Quantitative Variation of Anthocyanins Produced by Cultured Callus Tissue of Vitis sp.(Organic Chemistry)
- A New Identification Method for Aliphatic Compounds Using Linear Equations of the GC Retention Index Value(Food & Nutrition)
- Quality Evaluation of Shrimp Cracker at Various Water Activities by Sensory and Mechanical Techniques.
- Confirmation of DOM-1, a De-epoxidation Metabolite of Deoxynivalenol, in Biological Fluids of Lactating Cows
- Structure of a Novel Metabolite from Deoxynivalenol, a Trichothecene Mycotoxin, in Animals