Identification and Antimicrobial Activity of the Volatile Flavor Constituents from Scorodocarpus borneensis Becc
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概要
- 論文の詳細を見る
The volatile flavor components from the fruits of S. borneensis were isolated by two different procedures. The purge and trap injection (PTI) method showed that the volatiles consisted of ethanal, methyl methylthiomethyl disulfide (I), and some other sulfur-containing compounds. Steam distillation (SD) under reduced pressure revealed that an additional sulfur compound, bis(methylthiomethyl) disulfide (II), was also a significant volatile component. The odor thresholds of synthesized I and II in an aqueous solution were determined. At a dilute concentration, I and II exhibited the fresh and long-standing smell of sliced fruit, respectively. II also possessed relatively strong antifungal activity.
- 社団法人日本農芸化学会の論文
- 1994-04-23
著者
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Kubota Kikue
Department Of Nutrition And Food Science Ochanomizu University
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KOBAYASHI AKIO
Department of Biotechnology, Graduate School of Engineering, Osaka University
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Kubota Kikue
Department Of Food Science And Nutrition Ochanomizu University
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Ohhira Saori
Department of Nutrition and Food Science, Ochanomizu University
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Ohhira Saori
Department Of Nutrition And Food Science Ochanomizu University
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Kobayashi Akio
Department Of Biotechnology Graduate School Of Engineering Osaka University
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Kubota Kikue
Department Of Food And Nutritional Sciences Graduate School Of Humanities And Sciences Ochanomizu University
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KOBAYASHI Akio
Department of Biochemistry, Shinshu University School of Medicine
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KUBOTA Kikue
Department of Biochemical Pharmacology, Faculty of Pharmaceutical Sciences, Chiba University
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