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書誌事項
- タイトル別名
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- Aroma Characteristics of Steamed Sweet Potato-Comparison with Apple Juice Aroma Characteristics-
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抄録
In this study, the aroma characteristics of steamed sweet potato were compared with those of apple juice and the difference was clarified by sensory evaluation and odor sensor and electroencephalographic analyses. Although apple juice aroma was evaluated to be pleasant by all seven subjects, the same tendency was not observed for all the subjects on the electroencephalogram. Three subjects were relaxed by apple juice aroma, however no changes in α1and α2wave power were observed for the remaining four subjects. It was concluded that apple juice aroma elicits no unpleasant mood. On the other hand, by smelling steamed sweet potato aroma, α wave power was markedly decreased and a sense of tension [was enhanced]. A significant difference between apple juice aroma and steamed sweet potato aroma was observed on the basis of the changes in α wave power. It was clarified that steamed sweet potato aroma is different from apple juice aroma, and is not as pleasant as apple juice aroma.
収録刊行物
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- 日本食品保蔵科学会誌
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日本食品保蔵科学会誌 34 (2), 65-70, 2008
一般社団法人 日本食品保蔵科学会
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詳細情報 詳細情報について
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- CRID
- 1390282680094759168
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- NII論文ID
- 10021183922
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- NII書誌ID
- AA11178236
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- COI
- 1:CAS:528:DC%2BD1cXls1Gntro%3D
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- ISSN
- 21861277
- 13441213
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- NDL書誌ID
- 9467444
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可