Volatile Flavor Components of Kumazasa (Sasa albo-marginata)
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概要
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The volatile flavor components of Kumazasa (Sasa albo-marginata) were studied by headspace and steam distillation analyses. Thirty nine and 90 components were identified in the headspace and steam distillation concentrate respectively by GC and GC-MS. The identified components include 7 hydrocarbons, 23 alcohols, 14 aldehydes, 8 ketones, 17 phenols and 14 acids. The components which are believed to contribute to the characteristic flavor of Kumazasa are deduced to be: l-penten-3-o1, trans-2-hexenal, 1-hexanol, cis-3-hexen-1-ol, cyclohexanol, α-terpineol, 4-octanolide and β-Monone.
- 社団法人 日本農芸化学会の論文
著者
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Kato Hiromichi
Department Of Agricultural Chemistry The University Of Tokyo
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Chuye NGUYEN
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
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