Changes in Volatile Flavor Compounds of Powdered Dried Bonito (Katsuobushi) during Storage(Food & Nutrition)
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概要
- 論文の詳細を見る
The changes in the volatile flavor compounds of powdered katsuobushi during storage were studied. The headspace vapor of powdered katsuobushi was adsorbed on activated charcoal and then analyzed by gas chromatography (GC) and combined gas chromatography and mass spectrometry (GC-MS). The aroma concentrate obtained on simultaneous distillation-extraction (SDE) was also analyzed. Methanethiol, dimethyl sulfide/carbon disulfide and 2-butanone in the headspace vapor greatly decreased, and hexanal and 2,3-pentanedione greatly increased on the first day. On the other hand, hexanal. (2E)-hexanal and 2,3-pentanedione in the aroma concentrate greatly increased, the changes in phenols and ethers, in quantity, being relativaly small. On headspace vapor analysis, 24 compounds were identified, of which 11 were newly found as aroma substance in katsuobushi.
- 社団法人日本農芸化学会の論文
- 1988-11-23
著者
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Takagi Y
Saga Univ. Saga Jpn
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Takagi Yoshikazu
Technical Research Center T. Hasegawa Co. Ltd.
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Yanai Tetsuya
Technical Research Center T. Hasegawa Co. Ltd.
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Hayashi K
Kawasaki Research Center T. Hasegawa Co. Ltd.
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Yanai Tetsuya
Kawasaki Research Center T. Hasegawa Co. Ltd.
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Sakakibara H
T.hasegawa Co. Ltd. Kawasaki Jpn
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Sakakibara Hidemasa
Kawasaki Research Center T. Hasegawa Co. Ltd.
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YAJIMA Izumi
Kawasaki Research Center, T. Hasegawa Co., Ltd.
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HAYASHI Kazuo
Kawasaki Research Center, T. Hasegawa Co., Ltd.
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Yajima Izumi
Kawasaki Research Center T. Hasegawa Co. Ltd.
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