煮大根の香気形成について

概要

論文の詳細を見る
Flavor compounds of boiled radish odor and changes of 4-methylthio-3-butenyl isothiocyanate (MTBeI) that has an irritating odor were studied. Flavor condensates of boiled radish prepared by shaking with ether and SDE method were analyzed with GC and GC-MS. The flavor of boiled radish showed strong hydrogen sulfide-like odors from the low boiling compounds and the desirable, boiled radish-like odor. The main flavor constituents were the same with those of the fresh radish odor. It was thought that MTBeI was almost decomposed into the volatile CH_3SH, CH_3SSCH_3 and, in part, formed non-volatile compound (colour) and methylthiobuthyl isothiocyanate (MTBI) which was the main constituents of the boiled radish (78%). It was assumed that the decomposition of MTBeI and the remaining of MTBI or the change of MTBeI to MTBI were necessary for the formation of the boiled radish odor. (Received October 12, 1990)
社団法人日本家政学会の論文
1991-11-15