Thiadiazines and dithiazines in volatiles from heated seafoods, and mechanisms of their formation 加熱水産物の揮発物中におけるチアジアジンとジチアジンおよびそれらの生成機構

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著者

    • 川合, 哲夫 カワイ, テツオ

書誌事項

タイトル

Thiadiazines and dithiazines in volatiles from heated seafoods, and mechanisms of their formation

タイトル別名

加熱水産物の揮発物中におけるチアジアジンとジチアジンおよびそれらの生成機構

著者名

川合, 哲夫

著者別名

カワイ, テツオ

学位授与大学

京都大学

取得学位

農学博士

学位授与番号

乙第7414号

学位授与年月日

1991-01-23

注記・抄録

博士論文

目次

  1. 論文目録 / (0001.jp2)
  2. Contents / (0005.jp2)
  3. INTRODUCTION / p1 (0006.jp2)
  4. Part1.Mechanism of Thiadiazines and Dithiazines Formation in Model Systems / p7 (0009.jp2)
  5. Chapter1.Degradation of Thiadiazines and Formation of Dithiazines during Storage / p7 (0009.jp2)
  6. §1.Preparation of Dithiazines and Thiadiazines from the Mixtures of Aldehyde, Ammonia, and Hydrogen Sulfide / p7 (0009.jp2)
  7. §2.Conversion of Thiadiazines to Dithiazines and Diaminoalkanes during Storage / p16 (0014.jp2)
  8. §3.Formation of Other Compounds from Thiadiazines / p24 (0018.jp2)
  9. §4.MS Spectra of Thiadiazines and Other Compounds / p25 (0018.jp2)
  10. §5.Degradation of Triazines during Storage / p26 (0019.jp2)
  11. §6.Overall Pathways for Degradation of Thiadiazines / p28 (0020.jp2)
  12. §7.Summary:A Mechanism for Formation of Thiadiazines and Dithiazines / p30 (0021.jp2)
  13. Chapter2.Odor Aspects of Thiadiazines and Dithiazines / p31 (0021.jp2)
  14. Part2.Volatile Components of Heated Marine Products / p34 (0023.jp2)
  15. Chapter1.A New Method for Continuous Generation of Boiled and Roasted Seafood Volatiles / p34 (0023.jp2)
  16. Chapter2.Comparison of Volatile Components of Dried Squid to Reaction Products Formed from the Mixtures of Hydrogen Sulfide, Ammonia, and Aldehydes / p35 (0023.jp2)
  17. Experimental Section / p37 (0024.jp2)
  18. Results and Discussion / p40 (0026.jp2)
  19. Summary / p51 (0031.jp2)
  20. Chapter3.Flavor Components of Roasted Dried Squid / p52 (0032.jp2)
  21. Experimental Section / p53 (0032.jp2)
  22. Results / p55 (0033.jp2)
  23. Discussion / p67 (0039.jp2)
  24. Summary / p72 (0042.jp2)
  25. Chapter 4. Thermal Environments Producing the S,N-Heterocycles in Volatiles of Roasted Dried Squid / p72 (0042.jp2)
  26. Experimental Section / p72 (0042.jp2)
  27. Results / p73 (0042.jp2)
  28. Discussion / p76 (0044.jp2)
  29. Summary / p79 (0045.jp2)
  30. Chapter5.Volatile Components of Other Boiled and Roasted Marine Products / p79 (0045.jp2)
  31. §1.Volatile Components of Boiled and Roasted Short-necked Clam Tapes philippinarum / p79 (0045.jp2)
  32. §2.Some Characteristic Volatile Components of Marine Products / p87 (0049.jp2)
  33. CONCLUSION / p90 (0051.jp2)
  34. ACKNOWLEDGMENT / p90 (0051.jp2)
  35. LITERATURE CITED / p91 (0051.jp2)
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各種コード

  • NII論文ID(NAID)
    500000073136
  • NII著者ID(NRID)
    • 8000000073331
  • DOI(NDL)
  • NDL書誌ID
    • 000000237450
  • データ提供元
    • NDL-OPAC
    • NDLデジタルコレクション
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