山椒 (Zanthoxylum piperitum DC.) の成長過程及び機械的刺激による香気成分の変化

機関リポジトリ Web Site

書誌事項

タイトル別名
  • Quantitative Changes in Volatile Components of Japanese Peppers (Zanthoxylum piperitum DC.) -During Growth Process or with Mechanical Stimulus-
  • サンショウ Zanthoxylum piperitum DC ノ セイチョウ カテイ オヨビ キカイテキ シゲキ ニ ヨル コウキ セイブン ノ ヘンカ

この論文をさがす

抄録

P(論文)

We first investigated the volatile components of fresh young leaves of Japanese peppers and green fruits that are mainly used for cooking. Using a sniffing device, we studied how those components quantitatively changed during the growth process of the leaves, or with cooking method (e.g., slapping by hands, mincing). We obtained the following results: The α-Pinene and Phellandrene were very much related to the changes in the volatile components. As the leaves grew, the amount ofα-Pinene, Phellandrene, Citronellal and Caryophyllene in them increased but that of Myrcene and Limonene decreased. When the leaves were mechanically-stimulated, the amount of Citronellal and Caryophyllene in them decreased. Citronellal had the strongest smell among the volatile components of green fruits. Camphene, as a volatile component of green fruits, had a smell but as a volatile component of leaves, had no smell.

収録刊行物

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ