Volatile Flavor Components of Dried Bonito (Katsuobushi) II. From Neutral Fraction
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概要
- 論文の詳細を見る
The aqueous extract of dried bonito (Katsuobushi) was distilled under reduced pressure. The resulting distillate with diethyl ether and the extract was separated into acidic, phenolic, basic and neutral fractions. The neutral fraction was further fractionated into ten sub-fractions by silica gel column chromatography. All these sub-fractions were analyzed by gas chromatography and gas chromatography-massspectrometry. One hundred and sixty-five compounds were identified and 12 compounds were tentatively identified from the neutral fraction. Amongthem, 111 compounds were newly identified as flavor componentsof Katsuobushi.
- 社団法人 日本農芸化学会の論文
著者
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Ide Junichi
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 Hidemasa
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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NAKAMURA Mikio
Kawasaki Research Laboratories, T. Hasegawa Co.
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