Trace Volatile Components in Essential Oil of Citrus sudachi by Means of Modified Solvent Extraction Method
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概要
- 論文の詳細を見る
Sixty-five grams of sudachi (Citrus sudachi Hort. ex Shirai) essential oil from 18 kg of peel was isolated by a modified solvent extraction (MSE) in a semi-preparative scale with a hand-screw pressing instrument and a solution of pentane and dichloromethane. Twenty-four compounds were newly identified. The essential oil retained its original aroma without any off-flavor. The odor character of sudachi essential oil prepared by MSE method was described by means of odor impact spectra (OIS). The combination of preparing a large quantity of the oil and the OIS method enabled clarification of the potent aroma components. Thus, (E,E)-α-farnesene, (E)-β-farnesene, diisopropyl disulfide, cumin aldehyde and dill ether were newly selected as the aroma-active compounds.
- 社団法人 日本食品科学工学会の論文
- 2003-02-01
著者
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TAMURA Hirotoshi
Department of Biochemistry and Food Science, Kagawa Universitry
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MOOKDASANIT Juta
Department of Biochemistry and Food Science, Kagawa Universitry
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YOSHIZAWA Takumi
Department of Biochemistry and Food Science, Kagawa Universitry
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Yoshizawa Takumi
Department Of Biochemistry And Food Science Faculty Of Agriculture Kagawa University
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Mookdasanit Juta
Department Of Biochemistry And Food Science Faculty Of Agriculture Kagawa University
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Tamura Hirotoshi
Department Of Biochemistry And Food Science Faculty Of Agriculture Kagawa University
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Yoshizawa T
Kagawa Univ. Kagawa Jpn
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Mookdasanit J
Department Of Biochemistry And Food Science Faculty Of Agriculture Kagawa University
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Tokunaga Tadashi
Tokushima Horticultural Experiment Station
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Yoshizawa T
Department Of Biochemistry And Food Science Faculty Of Agriculture Kagawa University
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NAKANISHI Kenji
Tokushima Prefectural Industrial Technology Center
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