Potent Odorants Characterize the Aroma Quality of Leaves and Stalks in Raw and Boiled Celery

• KUROBAYASHI Yoshiko

  Graduate School of Humanities and Sciences, Laboratory of Food Chemistry, Ochanomizu University Technical Research Center, T. Hasegawa Co., Ltd.

• KOUNO Emi

  Laboratory of Food Chemistry, Ochanomizu University

• FUJITA Akira

  Technical Research Center, T. Hasegawa Co., Ltd.

• MORIMITSU Yasujiro

  Graduate School of Humanities and Sciences, Laboratory of Food Chemistry, Ochanomizu University

• KUBOTA Kikue

  Laboratory of Food Chemistry, Ochanomizu University

抄録

The raw and boiled odors of celery leaves and stalks were investigated. Among 12 compounds identified as potent odorants, 3-n-butylphthalide 1, sedanenolide 2, and trans- and cis-sedanolides 3, 4 were assessed to be most contributive to the overall odor of celery. These three phthalides, (3E,5Z)-1,3,5-undecatriene, myrcene, and (E)-2-nonenal were common to both raw and boiled materials. Two compounds, ((Z)-3-hexenal and (Z)-3-hexenol), were dominant in raw materials and four compounds, (2-methylbutanoic acid, sotolon, β-damascenone, and β-ionone), were dominant in boiled materials. Sensory evaluations were performed on natural celery odor and a series of reconstructed model aromas by assigning each intensity ratings for a set of seven odor qualities which aptly describe the odors of raw and boiled celery. According to the evaluation results, six common components contributed to the moderate odor of raw celery, two components dominant in raw materials enhanced the raw celery character, and four components dominant in boiled materials reduced the raw celery character and enhanced the boiled celery character. It was clarified that boiling-induced changes in celery odor were not affected by the amounts of phthalides, but by thermally generated compounds such as sotolon, β-damascenone, and β-ionone, which reduce the “green spicy” note.

収録刊行物

• Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ

  Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 70 (4), 958-965, 2006

  公益社団法人 日本農芸化学会

キーワード

• celery (<I>Apium graveolens</I> L. Var. <I>dulce</I>)
• 3-<I>n</I>-butylphthalide
• sedanenolide
• sedanolide
• aroma extract dilution analysis

詳細情報

• CRID: 1390001206476567680
• NII論文ID: 10018532597
• NII書誌ID: AA10824164
• DOI: 10.1271/bbb.70.958
• ISSN: 13476947
• ISSN: 09168451
• NDL書誌ID: 7899905
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I7899905
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.70.958
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可