Potent Odorants Characterize the Aroma Quality of Leaves and Stalks in Raw and Boiled Celery
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概要
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The raw and boiled odors of celery leaves and stalks were investigated. Among 12 compounds identified as potent odorants, 3-n-butylphthalide 1, sedanenolide 2, and trans- and cis-sedanolides 3, 4 were assessed to be most contributive to the overall odor of celery. These three phthalides, (3E,5Z)-1,3,5-undecatriene, myrcene, and (E)-2-nonenal were common to both raw and boiled materials. Two compounds, ((Z)-3-hexenal and (Z)-3-hexenol), were dominant in raw materials and four compounds, (2-methylbutanoic acid, sotolon, β-damascenone, and β-ionone), were dominant in boiled materials. Sensory evaluations were performed on natural celery odor and a series of reconstructed model aromas by assigning each intensity ratings for a set of seven odor qualities which aptly describe the odors of raw and boiled celery. According to the evaluation results, six common components contributed to the moderate odor of raw celery, two components dominant in raw materials enhanced the raw celery character, and four components dominant in boiled materials reduced the raw celery character and enhanced the boiled celery character. It was clarified that boiling-induced changes in celery odor were not affected by the amounts of phthalides, but by thermally generated compounds such as sotolon, β-damascenone, and β-ionone, which reduce the “green spicy” note.
- 社団法人 日本農芸化学会の論文
- 2006-04-23
著者
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Fujita Akira
Technical Research Institute, R&D Center, T. Hasegawa Co., Ltd.
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Kubota Kikue
Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University
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Kubota Kikue
Laboratory Of Food Chemistry Ochanomizu University
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Kubota Kikue
Department Of Food Science And Nutrition Ochanomizu University
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MORIMITSU Yasujiro
Graduate School of Bioagricutural Sciences, Nagoya University
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森光 康次郎
お茶の水女子大学
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森三 康次郎
お茶の水女子大学
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KUROBAYASHI Yoshiko
Graduate School of Humanities and Sciences, Laboratory of Food Chemistry, Ochanomizu University
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KOUNO Emi
Laboratory of Food Chemistry, Ochanomizu University
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Kouno Emi
Laboratory Of Food Chemistry Ochanomizu University
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Morimitsu Yasujiro
Lab. Of Food Chemistry Dep. Of Nutrition & Food Sci. Ochanomizu Univ.
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Morimitsu Yasujiro
Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka
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Morimitsu Yasujiro
Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka:la
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Morimitsu Yasujiro
Graduate School Of Bioagricutural Sciences Nagoya University
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Kurobayashi Yoshiko
Graduate School Of Humanities And Sciences Laboratory Of Food Chemistry Ochanomizu University
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Fujita Akira
Technical Research Center T. Hasegawa Co. Ltd.
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Morimitsu Y
Department Of Food And Nutritional Sciences Graduate School Of Humanities And Sciences Ochanomizu Un
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Kubota Kikue
Graduate School Of Humanities And Laboratory Of Food Chemistry Ochanomizu University
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Kubota Kikue
Inst. Of Environmental Sci. For Human Life Ochanomizu Univ.
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Morimitsu Yasujiro
Graduate School Of Humanities And Lab. Of Food Chemistry Ochanomizu Univ.
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Morimitsu Yasujiro
Laboratory Of Food Chemistry Faculty Of Humanities And Sciences Ochanomizu University
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Fujita Akira
Technical Res. Inst. R&d Center T. Hasegawa Co. Ltd.
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