Volatile Flavor Compounds of Boiled Buckwheat Flour
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概要
- 論文の詳細を見る
Volatile flavor compounds of boiled buckwheat flour were collected using a Likens and Nickerson apparatus type and were fractionated into acidic, weak acidic, basic and neutral fractions. The neutral fraction was further fractionated by silica gel column chromatography. All fractions were analyzed by gas chromatography and gas chromatography-mass spectrometry. Two hundred and nine compounds were thus identified. Among them, 168 were newly identified as volatile flavor compounds of buckwheat flour ; special note is made of 2-(1-ethoxyethyl)pyrazine and 2-(1-ethoxyethyl)-5-methylpyrazine being found which are compounds previously unreported in any literature.
- 社団法人 日本農芸化学会の論文
著者
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Yanai Tetsuya
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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HAYASHI Kazuo
Kawasaki Research Laboratories, T. Hasegawa Co. Ltd.
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NAKAMURA Mikio
Kawasaki Research Laboratories, T. Hasegawa Co.
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SAJAJUBARA Hidemasa
Kawasaki Research Laboratories, T. Hasegawa Co. Ltd.
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UCHIDA Haruyuki
Kawasaki Research Laboratories, T. Hasegawa Co. Ltd.
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YAJIMA Izumi
Kawasaki Research Laboratories, T. Hasegawa Co. Ltd.
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NAKAMURA Mikio
Kawasaki Research Laboratories, T. Hasegawa Co. Ltd.
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