卵白のにおいに関係するアミンおよび中性物質の再検討〔英文〕

概要

論文の詳細を見る
The aim of this paper is to detect or identify amines and neutral compounds in smell of fresh egg white by thin layer and gas chromatography. These compounds were collected by nitrogen gas permeation method or the extraction method from deproteinized solution of fresh egg white. As amines, ammonia, methylamine, laurylamine, hexylamine, octylamine, 1, 3-diaminopropane, putrescin, cadaverin, ethylenediamine, 1, 6-hexamethylenediamine and monoethanolamine were identified and spermine and spermidine were detected. As carbonyl compounds, acetaldehyde, acetone, 2-butanone, 2-heptanone, methanol, ethanol, and butanol were identified. Any sulfur compounds could not be detected. It seems likely that smell of fresh egg white is originated from mixing these amines and neutral compounds detected in this and the previous report.
社団法人日本畜産学会の論文