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

Access this Article

Search this Article

Author

    • 川合, 哲夫 カワイ, テツオ

Bibliographic Information

Title

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

Other Title

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

Author

川合, 哲夫

Author(Another name)

カワイ, テツオ

University

京都大学

Types of degree

農学博士

Grant ID

乙第7414号

Degree year

1991-01-23

Note and Description

博士論文

Table of Contents

  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)
6access

Codes

  • NII Article ID (NAID)
    500000073136
  • NII Author ID (NRID)
    • 8000000073331
  • DOI(NDL)
  • NDLBibID
    • 000000237450
  • Source
    • NDL ONLINE
    • NDL Digital Collections

Export

Page Top