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  1. 紀要
  2. お茶の水女子大學自然科學報告
  3. 7(1)

Isovaleraldehydeに関連ある食品香気の合成的研究

http://hdl.handle.net/10083/2053
http://hdl.handle.net/10083/2053
6a4cf389-abf6-4f73-8b39-d1009e0ce10c
名前 / ファイル ライセンス アクション
KJ00004829440.pdf KJ00004829440.pdf (583.5 kB)
Item type 紀要論文 / Departmental Bulletin Paper(1)
公開日 2008-04-30
タイトル
タイトル Synthetic studies on aroma of foods concerning isovaleraldehyde
タイトル
言語 en
タイトル Isovaleraldehydeに関連ある食品香気の合成的研究
言語
言語 eng
資源タイプ
資源 http://purl.org/coar/resource_type/c_6501
タイプ departmental bulletin paper
著者 Yamanishi, Tei

× Yamanishi, Tei

WEKO 69383

Yamanishi, Tei

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Mikumo, Yasuko

× Mikumo, Yasuko

WEKO 69384

Mikumo, Yasuko

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Obata, Yataro

× Obata, Yataro

WEKO 69385

Obata, Yataro

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山西, 貞

× 山西, 貞

WEKO 69389

en 山西, 貞

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三雲, 泰子

× 三雲, 泰子

WEKO 69390

en 三雲, 泰子

Search repository
小幡, 弥太郎

× 小幡, 弥太郎

WEKO 69391

en 小幡, 弥太郎

Search repository
著者(ヨミ)
識別子 69386
識別子Scheme WEKO
姓名 ヤマニシ, テイ
著者(ヨミ)
識別子 69387
識別子Scheme WEKO
姓名 ミクモ, ヤスコ
著者(ヨミ)
識別子 69388
識別子Scheme WEKO
姓名 オバタ, ヤタロウ
内容記述
内容記述タイプ Other
内容記述 Beans are food of high protein-content, and include some amount of leucine. When beans are heated or fermented, leucine changes into isovaleraldehyde under the presence of sugars. Isovaleraldehyde has a strong sweet aroma. It is considered that isovaleraldehyde thus produced react with alcohols, aldehydes and thiols in foods, consequently various kinds of flavoring substances are formed, and they will play an important role as the aroma of foods. Therefore we have synthesized various kinds of acetals, aldol-condensation products and mercaptals of isovaleraldehyde, and tested for their aroma. The aroma of these compounds are as follows. (I) Acetal with (1) methanol ; somewhat peppermint-like and refreshing aroma. (2) ethanol ; fruity aroma, but when dilute, it resembles aroma of unrefined soy. (3) n-butanol ; weak fruity aroma. (4) isoamylalcohol ; weak fruity aroma. (5) γ-methylmercaptopropylalcohol ; boiled soy-like aroma. (6) formisovaleraldol ; sweet aroma and somewhat resembles aroma of soy. (II) Aldol condensation product with (7) formaldehyde ; grassy odor. (8) aceton ; refreshing and somewhat coumarin-like a\
roma. (9) furfural ; unrefined soy-like aroma. (10) isovaleraldehyde ; sweet fruity and somewhat terpene-like aroma. (11) β-methylmercaptopropionaldehyde ; strong smell of unrefined soy. (12) acetic acid ; strong sweat-like odor. (13) pyruvic acid ; somewhat soy-like aroma. (III) Mercaptal with (14) methylmercaptan ; Japanese pickle-like aroma. (15) ethylmercaptan ; resembles to (14) (16) thioglycol ; autolyzed yeast-like odor. (17) thioglycolic acid ; an offensive odor. (18) furylmercaptan ; mild coffee-like aroma, better than furylmercaptan.
書誌情報 お茶の水女子大學自然科學報告

巻 7, 号 1, p. 101-110, 発行日 1956
ISSN
収録物識別子タイプ ISSN
収録物識別子 00298190
書誌レコードID
収録物識別子タイプ NCID
収録物識別子 AN00033958
フォーマット
内容記述タイプ Other
内容記述 application/pdf
形態
583452 bytes
日本十進分類法
主題Scheme NDC
主題 400
出版者
出版者 お茶の水女子大学
資源タイプ
内容記述タイプ Other
内容記述 紀要論文
資源タイプ・ローカル
紀要論文
資源タイプ・NII
Departmental Bulletin Paper
資源タイプ・DCMI
text
資源タイプ・ローカル表示コード
03
所属
Laboratory of Food-Chemistry, Faculty of Home Economics, Ochanomizu University
所属
Laboratory of Food-Chemistry, Faculty of Home Economics, Ochanomizu University
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