Character Impact Odorants of Wild Edible Plant-Cacalia hastata L. var. orientalis-Used in Japanese Traditional Food
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概要
- 論文の詳細を見る
The chemical composition of the essential oil of Cacalia hastata L. var. orientalis has been investigated by GC and GC-MS. Important odor-active compounds were detected in the oil by GC-MS/Olfactometry (GC-MS/O) and aroma extraction dilution analysis (AEDA). Fifty-one compounds were identified in the oil by GC-MS. The major components of the essential oil were (+)-(4S)-cacalohastine (48.8%), germacrene D (11.4%), and myrcene (10.2%). GC-MS/O and AEDA showed that γ-terpinene, hexanol, and p-mentha-2,4(8)-diene were the most characteristic aroma compounds of the oil. It seems that these components are responsible for the fresh odor of C. hastata L. var. orientalis.
- 日本油化学会の論文
著者
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Takahashi Toshiyuki
Department of Cardiology, JR Tokyo General Hospital
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MIYAZAWA Mitsuo
Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University
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Kawauchi Yumi
Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University
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Utsumi Yuya
Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University
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Miyazawa Mitsuo
Department Of Applied Chemistry Faculty Of Scienc Snd Engineering Kinki University
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Takahashi Toshiyuki
Department Of Biology Keio University
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Miyazawa Mitsuo
Department Of Aplied Chemistry Faculty Of Science And Engineering Kinki University
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Takahashi Toshiyuki
Department Of Biological Science Graduate School Of Science Hiroshima University
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Takahashi Toshiyuki
Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University
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