Studies on the flavor of buckwheat. Part II Organoleptic properties of the volatile components of buckwheat flour and their changes during storage after milling.
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- AOKI Masako
- Central Research Laboratory, Nisshin Flour Milling Co. Ltd.
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- KOIZUMI Norio
- Central Research Laboratory, Nisshin Flour Milling Co. Ltd.
Bibliographic Information
- Other Title
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- そばの香りに関する研究 ＩＩ そば粉の揮発性成分の官能的特性とその製粉後の消長
- Studies on the Flavor of Buckwheat Part II
- そばの香りに関する研究(第2報)
Description
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.
Journal
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- NIPPON SHOKUHIN KOGYO GAKKAISHI
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NIPPON SHOKUHIN KOGYO GAKKAISHI 33 (11), 769-772, 1986
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390282681382487296
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- NII Article ID
- 130003788583
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- ISSN
- 00290394
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- Text Lang
- ja
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- Data Source
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- JaLC
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed
