書誌事項
- タイトル別名
-
- Aroma Constituents of Tofu(Soy Bean Curd) Contributing to Its Flavor Character.
- トウフ ノ フウミ ケイセイ ニ カンヨ スル コウキ セイブン
この論文をさがす
抄録
Tofu aroma is faint but is an important factor to its flavor. To isolate the aroma compounds, we adopted the porous polymer adsorption technique. The adsorbed fraction was eluted by ether, followed by being dried and concentrated. The aroma concentrate thus obtained was analyzed by gas chromatography and gas chromatography-mass spectrometry. The amounts of each compounds were calculated from their peak area ratio to that of internal standard. The results were summarized as follows: (1) Three domestic cultivars of soy bean, Enrei, Fukuyutaka and Tachinagaha and one American, Binton 81 were used as materials of Tofu, which were manufactured under the same condition. Fukuyutaka and Tachinagaha showed similar contents of aroma compounds, but higher sensory evaluation of Enrei and Fukuyutaka was thought to be due to their high contents of maltol. (2) The effect of the heating condition during Tofu manufacturing was investigated using Fukuyutaka as starting material. The different temperatures at the maceration stage of soy bean did not effect the formation of Tofu flavor but longer heating of the macerated material (gojiru) to 100°C was evaluated to be more flavorful because of its high contents of hexanol and maltol.
収録刊行物
-
- 日本食品科学工学会誌
-
日本食品科学工学会誌 47 (8), 613-618, 2000
公益社団法人 日本食品科学工学会
- Tweet
キーワード
詳細情報 詳細情報について
-
- CRID
- 1390001206407760768
-
- NII論文ID
- 10007576087
-
- NII書誌ID
- AN10467499
-
- COI
- 1:CAS:528:DC%2BD3cXlslGlu7g%3D
-
- ISSN
- 18816681
- 1341027X
- http://id.crossref.org/issn/1341027X
-
- NDL書誌ID
- 5436943
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDL
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可