Odorous volatiles and methoxypyrazines responsible for the musty-peanut aroma in microwave-heated sponge gourd (<i>Luffa cylindrica</i>)
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- Asikin Yonathan
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus United Graduate School of Agricultural Science, Kagoshima University
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- Tanahara Naoya
- Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
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- Maeda Goki
- Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
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- Tsuchida Eito
- Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
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- Hirose Naoto
- Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
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- Oe Moena
- United Graduate School of Agricultural Science, Kagoshima University
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- Takara Kensaku
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus United Graduate School of Agricultural Science, Kagoshima University
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- Wada Koji
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus United Graduate School of Agricultural Science, Kagoshima University
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説明
<p>Microwave heating results in the generation of odorous compounds in sliced sponge gourd (Luffa cylindrica). Herein, the odorous components of microwave-heated sponge gourd were extracted, and the volatiles were separated by a solvent-assisted flavor evaporation technique. Subsequently, gas chromatography (GC)–olfactometry analysis identified 10 compounds in the aroma extract including unsaturated aliphatic aldehydes (3-hexenal; 2-octenal), alcohols (3-hexen-1-ol; 1-octen-3-ol), and ketones (1-octen-3-one; 1,5-octadien-3-one), which might be responsible for the typical green-grassy and metallic characteristics. Microwave heating could also promote the nonenzymatic browning reaction in the softened gourd to release methional and 2-acetyl-1-pyrroline, which have boiled potato and roasted-peanut odors, respectively. Furthermore, preparative GC–mass spectrometry was used to distinguish two methoxypyrazines (3,5-dimethyl-2-methoxypyrazine and 3-isopropyl-2-methoxypyrazine) responsible for a highly noticeable, unpleasant musty-peanut aroma in heated sponge gourd. Moreover, 3-isopropyl-2-methoxypyrazine might also generate an unlikeable earthy odor, resulting an off-flavor, and thus could be used as one of quality markers in sponge gourd.</p>
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 27 (6), 933-938, 2021
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390290163835654400
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- NII論文ID
- 130008119505
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- 資料種別
- journal article
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- データソース種別
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- JaLC
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- CiNii Articles
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