書誌事項
- タイトル別名
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- Characteristic flavor compounds in peel oil of Shiroyanagi navel.
- シロヤナギ ネーブル カヒ セイユ ノ トクチョウテキ コウキ セイブン
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抄録
Characteristic flavor compounds were evaluated in the Shiroyanagi navel (Citrus sinensis OSBECK, cv. SHIROYANAGI). The essential oil was prepared from the peel by simultaneous distillation-extraction, and separated into hydrocarbon and oxygenated fractions through a silicagel column. As the oxygenated fraction had the characteristic aroma of navel, sensory evaluation was carried out by the GC-Sniff test using the flavor wheel. Floral and fruity flavor components were important to navel flavor. The most important flavor compounds were evaluated by an omission test in the components. Octanal, nonanal, linalool, decanal, neral, geranial, dodecanal, P-sinensal and a-sinensal were the most significant volatiles for the Shiroyanagi navel.
収録刊行物
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- 日本農芸化学会誌
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日本農芸化学会誌 61 (11), 1435-1439, 1987
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390282679484224768
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- NII論文ID
- 130001229510
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- NII書誌ID
- AN00196191
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- COI
- 1:CAS:528:DyaL1cXptlejsQ%3D%3D
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- ISSN
- 18836844
- 00021407
- http://id.crossref.org/issn/00021407
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- NDL書誌ID
- 3157421
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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
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可