書誌事項
- タイトル別名
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- Solid-phase Microextraction Analysis of the Headspace Volatiles from Heated Miso Soup
- コソウ マイクロ チュウシュツホウ オ モチイタ カネツ ニ ヨル ミソシル ノ ヘッドスペース セイブン ヘンカ ノ カイセキ
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説明
The deterioration in aroma of miso soup by heating was evaluated by analyzing the change in headspace volatiles by the solid-phase microextraction method. The number of flavor components detected by gas chromatography-olfactometry increased when the miso suspension was heated to 80°C, more than 3 times the number at room temperature. However, about 40% of these volatiles could not be detected after heating at 80°C for 3 min. 3-Methyl-1-butanol, one of the main flavor components of miso soup, was greatly decreased at the initial stage of heating. Methional contributed to the aroma degradation, being newly formed and increased by heating at 80°C. 4-Hydroxy-2(or 5)-ethy1-5(or 2)-methy1-3(2H)-furanone (HEMF), which is an important flavor component of miso soup, was decomposed by heating at 80°C, with 2,3-hexanedione and 3,4-hexanedione being identified as the HEMF degradation products.
収録刊行物
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- 日本家政学会誌
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日本家政学会誌 60 (6), 545-552, 2009
一般社団法人 日本家政学会
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詳細情報 詳細情報について
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- CRID
- 1390001206334731904
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- NII論文ID
- 40016597403
- 130004510438
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- NII書誌ID
- AN10040097
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- COI
- 1:CAS:528:DC%2BD1MXhtVKntrrK
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- ISSN
- 18820352
- 09135227
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- NDL書誌ID
- 10244933
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
