Aroma Compounds in the Leaves of Japanese Pepper (Zanthoxylum piperium DC) and Their Formation from Glycosides
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概要
- 論文の詳細を見る
The volatile compounds in the leaves of Japanese pepper (Zanthoxylum piperium DC, sanshoh in Japanese) were obtained by steam distillation, and the potent odorants were evaluated by an aroma extract dilution analysis. (Z)-3-Hexenol and other C-6 compounds, contributing to the grassy aroma character, and citronellal and citronellol were most characteristic of the sanshoh aroma. The glycoside-containing fraction of the methanol extract was obtained by Amberlite XAD-2 adsorption, and then hydrolyzed by β-glucosidase, Rohapect D5L, and acetone powder from fresh sanshoh leaves. (Z)-3-Hexenol, citronellol, benzyl alcohol and 2-phenylethanol were liberated by each enzyme, while geraniol was liberated by Rohapect D5L. These results suggest that the characteristic aroma precursors of sanshoh leaves existed as glycosides.
- 社団法人日本農芸化学会の論文
- 1997-03-23
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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KOJIMA Hiroshi
Food R & D Center, Japan Tobacco Inc.
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KATO Akira
Food R & D Center, Japan Tobacco Inc.
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Kato A
Univ. Tokyo Tokyo Jpn
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Kato Akira
Faculty of Engineering, Nagoya Institute of Technology
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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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KOBAYASHI Akio
Department of Agricultural Chemistry, Faculty of Agriculture, Tohoku University
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