Deodorizing Effect of Coriander on the Offensive Odor of the Porcine Large Intestine
スポンサーリンク
概要
- 論文の詳細を見る
The deodorizing effect of coriander (Coriandrum sativum L.) on the offensive odor caused by porcine large intestine was studied. Both 0.5 and 2.0g of coriander were found to deodorize the stench of 2.0g porcine large intestine almost completely, and the deodorant effect of coriander was maintained for 6hrs or more even after the peculiar odor of the coriander disappeared. We detected four main compounds that contributed to the porcine large intestine odor : 4-Methylphenol (a sludge-like substance), unknown compound I (porcine large intestine-like), unknown compound II (a sludge-like substance) and Indole (excrement-like). Eleven main compounds of coriander odor were detected : Decanal, 2-Decenal, Undecanal, 2-Un-decenal, 1-Decanol, (E)-2-Undecen-1-ol, 2-Dodecenal, (E)-2-Tetradecenal, Hexadecanal, Octadecenal and 9-Octadecenal. Although the four main compounds were not significantly decomposed by the coriander treatment, the coriander had a remarkable deodorant effect on the offensive odor emitted by the porcine large intestine.
- 社団法人 日本食品科学工学会の論文
- 2006-02-01
著者
-
SAKAMOTO Koji
Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
-
KOHARA Kaori
Graduate School of Applied Biosciences Program, Hiroshima Prefectural University
-
KOZUKA Hiroshi
Hiroshima Bunkyo Women's College
-
Kohara Kaori
Graduate School Of Applied Biosciences Program Hiroshima Prefectural University
-
KADOMOTO Reiko
Graduate School of Applied Biosciences Program, Hiroshima Prefectural University
-
HAYATA Yasuyoshi
Graduate School of Applied Biosciences Program, Hiroshima Prefectural University
-
Kadomoto Reiko
Graduate School Of Applied Biosciences Program Hiroshima Prefectural University
-
Sakamoto Koji
Hiroshima Prefectural Technol. Res. Inst. Hiroshima Jpn
-
Kozuka Hiroshi
Hiroshima Bunkyo Women's University
-
Hayata Yasuyoshi
Graduate School Of Applied Biosciences Program Hiroshima Prefectural University
-
Sakamoto Koji
Hiroshima Prefectural Food Technology Research Center
-
KOZUKA Hiroshi
Hiroshima Bunkyo Women's College
関連論文
- Enzymatic Production of Malto-oligosaccharide in Potato by Freeze-Thaw Infusion
- Inactivation of L. fructivorans in Sake Using a Continuous Flow System for High-Pressure Carbonation
- Inactivation of Enzymes in Fresh Sake Using a Continuous Flow System for High-Pressure Carbonation
- Application of Supercritical CO_2 Bubbling to Inactivate E. coli and Coliform Bacteria in Drinking Water
- Differential Recovery of Terpene Hydrocarbons and Oxygenated Compounds from Condensates Containing Essential Oil Discharged during Concentration of Citrus Juices Using a Ceramic Membrane
- S-Methylmethionine Sulfonium in Fruits of Citrus Hybrids
- Flavonoid Composition of Fruit Tissues of Citrus Species
- Inactivation of Enzymes in Namazake Using Micro-bubble Supercritical Carbon Dioxide
- Deodorizing Effect of Coriander on the Offensive Odor of the Porcine Large Intestine
- Effects of Freezing Conditions on Enzyme Impregnation into Food Materials by Freeze-Thaw Infusion
- Enzymatic Production of Malto-oligosaccharide in Potato by Freeze-Thaw Infusion
- Decreased Hardness of Dietary Fiber-Rich Foods by the Enzyme-Infusion Method
- Enzyme Inactivation and Quality Preservation of Sake by High-Pressure Carbonation at a Moderate Temperature
- UV-Blocking Film for Food Storage using Titanium Dioxide
- Validity of SPME Cryofocusing in Analysis of Volatile Components in Orange Juice
- Production of Angiotensin I-Converting Enzyme-Inhibitory Peptides in a Freeze-Thaw Infusion-Treated Soybean
- Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt
- Comparison of Essential Oil Components between Leaf and Peel in Citrus Hybrids ('Seto unshiu'*'Morita ponkan').