Isolation of the Volatile Components of Fresh Onion by Thermal Desorption Cold Trap Capillary Gas Chromatography
スポンサーリンク
概要
- 論文の詳細を見る
- 社団法人日本農芸化学会の論文
- 1992-11-23
著者
-
Kobayashi Akio
Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
-
Tokitomo Yukiko
Department Of Food Science Faculty Of Education And Human Sciences Yamanashi University
-
Tokitomo Yukiko
Faculty Of Education And Human Sciences University Of Yamanashi
関連論文
- Aglycone Constituents in Fresh Tea Leaves Cultivated for Green and Black Tea
- (Z)-3-Hexenyl-β-D-glucopyranoside in Fresh Tea Leaves as a Precursor of Green Odor
- (Z)-3-Hexenyl and trans-Linalool 3,7-oxide β-Primeverosides Isolated as Aroma Precursors from Leaves of a Green Tea Cultivar
- Geranyl 6-O-α-L-Arabinopyranosyl-β-D-glucopyranoside Isolated as an Aroma Precursor from Leaves of a Green Tea Cultivar
- Optical Isomers of Methyl Jasmonate in Tea Aroma
- Methyl Epijasmonate in the Essential Oil of Tea (Food & Nutrition)
- Optical Isomers of Linalool and Linalool Oxides in Tea Aroma
- Lactones Newly Identified in the Volatiles of Pouchong-type Semi-fermented Tea
- Structure of α-Farnesene in the Essential Oil of Oolong Tea(Food & Nutrition)
- Isolation and Identification of Two Nematicidal Substances from Roots of Erigeron philadelphicus L. and Nematicidal Activities of Their Related Compounds
- UV-Absorbing Substance in the Red Alga Porphyra yezoensis (Bangiales, Rhodophyta) Block Thymine Photodimer Production
- Measurement of Fluorescence Quantum Yield of Ultraviolet-Absorbing Substance Extracted from Red Alga : Porphyra yezoensis and its Photothermal Spectroscopy
- Inhibitory Effect of Oxazolomycin on Crown Gall Formation(Organic Chemistry)
- Effective Production of Dehydro Cyclic Dipeptide Albonoursin Exhibiting Pronuclear Fusion Inhibitory Activity I. Taxonomy and Fermentation
- Microbial Hydrolysis of Diketopiperazines : Different Types of Diketopiperazine-Assimilating Bacteria
- Inhibitory Effect of Curromycins and Their Esters on Plant Transformation
- An Effective Method of Screening Glucose-rich Microbial Culture Filtrates for Insect Trehalase Inhibitors
- Isolation of Some Glucosides as Aroma Precursors from Ginger
- Inhibitory Effect of Sulfur-containing Compounds in Scorodocarpus borneensis Becc. on the Aggregation of Rabbit Platelets
- Isolation and Structure of Neoannonin, a Novel Insecticidal Compound from the Seeds of Annona squamosa(Organic Chemistry)
- Novel Dithiazine Compounds in Volatile Components from Cooked Sakuraebi (Sergia lucens Hansen)(Food & Nutrition)
- Isolation and Identification of trans-2-and trans-3-Hydroxy-1,8-cineole Glucosides from Alpinia galanga
- Antioxidative Activity of Sulfur-containing Flavor Compounds in Garlic
- Benzyl Glucoside from Tea Leaves(Food & Nutrition)
- Studies on the Precursors of Monoterpene Alcohols in Tea Leaves(Food & Nutrition)
- A New γ-Dihydropyrone from Streptomyces sp. as a Microtubule Association Inhibitor toward Pronuclear Fusion in Sea Urchin Eggs(Organic Chemistry)
- Volatile Components of Roasted Shrimp(Food & Nutrition)
- Identification of Di(1-oxyalkyl)-peroxides in the Essential Oil of Citrus iyo(Food & Nutrition)
- The Application of the Pouchong Tea Process to the Leaves from Tea Plants, var. assamica Dominant Hybrids
- Odor-Active Constituents in Fresh Pineapple (Ananas comosus [L.] Merr.) by Quantitative and Sensory Evaluation
- Isolation of the Volatile Components of Fresh Onion by Thermal Desorption Cold Trap Capillary Gas Chromatography
- Formation by Yeast of the HEMF (4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone) Aroma Component in Miso with Aging
- Changes in Free Amino Acid Constituents of .GAMMA.-Irradiated Onions during Storage.