Volatile Flavor Components of Dried Bonito (Katsuobushi) I. On Basic, Acidic and Weak Acidic Fractions
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概要
- 論文の詳細を見る
The aqueous extract of dried bonito (Katsuobushi) was distilled by using a thin film evaporator. The resulting distillate was extracted with diethyl ether, and the extract was separated into basic, acidic, weak acidic, and neutral fractions. The basic, acidic, and weak acidic fractions were analyzed by gas chromatography and gas chromatography-mass spectrometry. Seventy-four compounds, including 24 acids, 24 phenols, 8 pyridines, 12 pyrazines, 3 thiazoles, and 3 other compounds were identified. Thirty-six of these compounds were newly identified as volatile flavor compounds of Katsuobushi.
- 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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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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YANAI Tetsuya
Kawasaki Research Laboratories, T. Hasegawa Co.
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