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- 笠原 賀代子
- 岡山大学医学部生化学教室
書誌事項
- タイトル別名
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- Volatile Flavor Components of Daitokuji-Natto
- ダイトクジ ナットウ コウキ セイブン
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抄録
Volatile flavor components of Daitokuji-Natto were studied by GC-MS, IR and GLC analyses.<BR>Seven carbonyls (acetaldehyde, isobutyraldehyde, isovaleraldehyde, furfural, 5-methylfurfural, benzaldehyde and phenylacetaldehyde), an alcohol (furfurylacohol) and eight acids (acetic, propionic, isobutyric, n-butyric, isovaleric, isocaproic, n-caproic and phenylacetic acid) were identified, and a carbonyl and four bases were tentatively identified.<BR>It seems that isovaleraldehyde, phenylacetaldehyde, furfural and furfurylalcohol are principal aroma components of Daitokuji-Natto.
収録刊行物
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- 栄養と食糧
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栄養と食糧 31 (2), 171-175, 1978
公益社団法人 日本栄養・食糧学会
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詳細情報 詳細情報について
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- CRID
- 1390282680306342656
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- NII論文ID
- 130003682522
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- NII書誌ID
- AN00023171
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- ISSN
- 00215376
- 18838863
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- NDL書誌ID
- 1921438
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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