さつまいもの機能性飲料製造過程におけるいものにおいの変化

• 玉城 和彦

  カリフォルニア大学デービス校

• 江原 勝夫

  東京工業大学

• 玉城 武

  東京文化短期大学

• 山崎 孝

  東京農工大学

書誌事項

タイトル別名

• Determination of Aroma Changes in Sweet Potato (Ipomoea batatas (L.) Lam) during Sweet Potato Juice Production

抄録

In this study, we report a comparative analysis of the changes in the aroma characteristics of sweet potato, after boiling and saccharification during sweet potato juice production, using sensory and instrumental methods. Although the raw sweet potato sample possessed a grassy-carrot aroma, the boiled saccharified sample showed a distinct heavily boiled-sweet aroma. Furthermore, 26 and 42 flavor compounds were identified in the raw sweet potato juice and boiled saccharified samples respectively, by GC-MS. Although the raw sample showed higher levels of aldehydes, the boiled saccharified sample yielded a headspace rich in terpenoids, ketones, furans and aromatic aldehydes.Here we elucidate the mechanism of flavor compound formation and discuss the association of the identified volatiles and the characteristic aroma attributes of the boiled saccharified sweet potato.

収録刊行物

• 日本食品保蔵科学会誌

  日本食品保蔵科学会誌 33 (2), 51-61, 2007

  一般社団法人　日本食品保蔵科学会

詳細情報

• CRID: 1390001205116981120
• NII論文ID: 10019926171
• NII書誌ID: AA11178236
• DOI: 10.5891/jafps.33.51
• COI: 1:CAS:528:DC%2BD2sXmslCksro%3D
• ISSN: 21861277
• ISSN: 13441213
• NDL書誌ID: 8827934
• Web Site: https://agriknowledge.affrc.go.jp/RN/2010763207
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I8827934
• 本文言語コード: en
• データソース種別:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可