Volatile Organic Compounds with Characteristic Odor in Bamboo Vinegar
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概要
- 論文の詳細を見る
Bamboo vinegar solutions had pHs of 2.5 to 2.8, and the amounts of organic constituents were estimated to be 2.3 to 4.6% (w/w). Volatile organic compounds (28 components) were detected by GC–MS, and among of these, 11 compounds were common to three samples of bamboo vinegar. Perhaps acetic acid, 3-methyl-1,2-cyclohexadione, guaiacol, p-cresol, and syringol contributed to the characteristic odors (sour, smoky, and medicinal note) in bamboo vinegar.
- 社団法人 日本農芸化学会の論文
- 2006-11-23
著者
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Akakabe Yoshihiko
Department Of Biological Chemistry Faculty Of Agriculture Yamaguchi University
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Akakabe Yoshihiko
Dep. Of Biological Chemistry Fac. Of Agriculture Yamaguchi Univ.
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TAMURA Yuka
Department of Pathophysiology, School of Pharmacy, Tokyo University of Pharmacy and Life Sciences
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IWAMOTO Soota
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University
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TAKABAYASHI Miho
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University
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NYUUGAKU Takeshi
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University
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Iwamoto Soota
Department Of Biological Chemistry Faculty Of Agriculture Yamaguchi University
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Tamura Yuka
Department Of Biological Chemistry Faculty Of Agriculture Yamaguchi University
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Nyuugaku Takeshi
Dep. Of Biological Chemistry Fac. Of Agriculture Yamaguchi Univ.
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Nyuugaku Takeshi
Department Of Biological Chemistry Faculty Of Agriculture Yamaguchi University
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Takabayashi Miho
Department Of Biological Chemistry Faculty Of Agriculture Yamaguchi University
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