Formation of <i>trans</i>-1,3-Pentadiene in Off-Flavor Food
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- IMAI Koichi
- Saitama Prefectural Institute of Public Health
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- YONEDA Aoi
- Saitama Prefectural Institute of Public Health
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- OSAKA Ikue
- Saitama Prefectural Institute of Public Health
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- ISHII Rie
- Saitama Prefectural Institute of Public Health
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- TAKANO Mariko
- Saitama Prefectural Institute of Public Health
Bibliographic Information
- Other Title
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- 異臭苦情食品から検出されたトランス-1,3-ペンタジエン発生要因の検討
- イシュウ クジョウ ショクヒン カラ ケンシュツ サレタ トランス-1,3-ペンタジエン ハッセイ ヨウイン ノ ケントウ
- Formation of trans-1,3-Pentadiene in Off-Flavor Food
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Description
The purpose of the present study is to investigate the production of trans-1,3-pentadiene in a sorbic acid-containing food which was the subject of a complaint that it was off-flavor. Penicillium sp. was isolated from the off-flavor food. The isolated Penicillium sp. was identified as Penicillium chrysogenum by DNA sequencing of the internal transcribed spacer region and the D1/D2 region of the 28S subunit. When P. chrysogenum was cultured in the presence of potassium sorbate, trans-1,3-pentadiene was produced and detected by GC-MS after solid-phase micro extraction. The production of trans-1,3-pentadiene by P. chrysogenum in the culture solution was pH-dependent. These results suggest that the production of trans-1,3-pentadiene in the off-flavor food was mainly due to the decomposition of sorbic acid by P. chrysogenum.
Journal
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- Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
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Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 55 (5), 210-215, 2014
Japanese Society for Food Hygiene and Safety
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Keywords
Details 詳細情報について
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- CRID
- 1390001204225682688
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- NII Article ID
- 130004812643
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- NII Book ID
- AN00117741
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- ISSN
- 18821006
- 00156426
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- NDL BIB ID
- 025892674
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- PubMed
- 25743384
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- PubMed
- CiNii Articles
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- Abstract License Flag
- Disallowed