書誌事項
- タイトル別名
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- Studies on the flavor of buckwheat. Part II Organoleptic properties of the volatile components of buckwheat flour and their changes during storage after milling.
- Studies on the Flavor of Buckwheat Part II
- そばの香りに関する研究(第2報)
説明
The aroma concentrate of a stone-milled buckwheat was prepared by SDE apparatus and analyzed by gas chromatography. Thresholds of the 16 compounds of the volatile component were determined by means of organoleptic evaluation and their odor units were calculated. On the other hand, the change in those volatile components during storage of buckwheat flour was investigated. The result of odor threshold determinations indicated that nonanal and hexanal were the most important components for the flavor of buckwheat flour. They decreased rapidly in a few days after milling.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 33 (11), 769-772, 1986
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681382487296
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- NII論文ID
- 130003788583
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- ISSN
- 00290394
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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
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
