Novel Dithiazine Compounds in Volatile Components from Cooked Sakuraebi (Sergia lucens Hansen)(Food & Nutrition)
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概要
- 論文の詳細を見る
Three novel dithiazine compounds in the aroma concentrate from cooked sakuraebi, Sergia lucens Hansen, were isolated. Their structures were confirmed as 4,6-dimethyl-2-propyl-1,3,5-dihydrodithiazine (A), 4-butyl-2,6-dimethyl-1,3,5-dihydrodithiazine (B) and pyrrolidino[1,2-e]4H-2,4-dimethyl-1,3,5-dithiazine (C) by spectroscopic analyses. The same compounds have also been found in the aroma concentrate from cooked krill. These three compounds were newly discovered as food volatiles, and among them, compound C seems to take an important role in the aroma of cooked small shrimp by its strong roasted aroma and its relatively high concentration.
- 社団法人日本農芸化学会の論文
- 1988-06-23
著者
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Kubota Kikue
Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University
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Kobayashi Akio
Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
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Watanabe Kimiko
Laboratory Of Food Chemistry Ochanomizu University
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Kobayashi Akio
Laboratory Of Bioresources Chemistry Department Of Agricultural Science Okayama University
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