Study on the Volatile Components of 130-Year-aged "Nukadoko" for Pickling(Microbiology & Fermentation Industry)
スポンサーリンク
概要
- 論文の詳細を見る
The volatile compounds of aged "Nukadoko" were studied using a sample that had been aged for 130 years. The fatty acid, 10-hydroxy-octadecanoic acid, which is considered to be an aging index compound in "Nukadoko", comprised 47% of all the free fatty acids and showed that sufficient aging had been carried out. The volatile components of the "Nukadoko" obtained by freeze drying were quantitatively determined by GC and GC-MS analyses. In the result, 39 esters, 13 acids, 23 alcohols, 13 hydrocarbons, 8 phenols, 9 lactones, 2 aldehydes, 2 kenones and sulfur-nitrogen-dontaining compounds were found. Quantitatively, 70% of the volatile compounds consisted of acids, which were mainly propionic, butyric and acetic acids in order of magnitude. The next major components were phenethylalcohol, 3-butenyl isothiocyanate, 4-ethyl guaiacol, 2-methoxy-4-cresol, 3-ethylphenol and nona-1,4-olide. Esters, which formed the large portion of all the volatile constituents, comprised amyl formate, propyl acetate, propyl propionate, ethyl acetate, phenethyl propionate, propyl palmitate and propyl oleate. Of the sulfur-nitrogen-containing compounds, 3-methyl-thiopropanol, 3-butenyl isothiocyanate, phenethyl isothiocyanate and phenylpropiononitrile were found. Limonene, linalool and trans-nerolidol were also detected. Undecan-1,4-olide, 3-ethyl-phenol and butan-1,4-olide were evaluated as the character-impact components by sniffing.
- 社団法人日本農芸化学会の論文
- 1991-09-23
著者
-
IMAI Masataka
Research Institute, Morinaga Seika Co., Ltd.
-
Imai Masataka
Research Institute Of Morinaga And Co.
-
Imai Masataka
Research Institute Morinaga Seika Co. Ltd.
-
Sato Akiyoshi
Central Research Laboratory Of Takasago International Co.
-
ISHII Hiroshi
Central Research Laboratory of Takasago International Co.
関連論文
- Absorption of Calcium, Magnesium, Phosphorus, Iron and Zinc in Growing Male Rats Fed Diets Containing either Phytate-free Soybean Protein or Soybean Protein Isolate or Casein
- Study on the Volatile Components of 130-Year-aged "Nukadoko" for Pickling(Microbiology & Fermentation Industry)