ガラスビーズの振動処理で生じるスイートバジル葉の香気成分 Flavor characteristic compounds of sweet basil induced by the leaf scrubbing treatment with glass beads

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抄録

With regards to the flavor characteristic compounds of fresh sweet basil leaves, a method of scrubbing and extraction by un-heating was devised. Results of gas chromatographic analysis of the headspace gas obtained by the leaf scrubbing treatment with glass beads were compared with those of the essential oil or the headspace gas from the leaves heating at 40°C. The main components of the headspace gas from the leaf scrubbing were 1, 8-cineol, and few detected ingredients than the essential oil. The flavor of fresh basil leaves was composed of terpenes with low boiling point. The flavor characteristic compounds of sweet basil were mostly yielded at the flowering period.

収録刊行物

  • 日本食品保蔵科学会誌 = Food preservation science

    日本食品保蔵科学会誌 = Food preservation science 30(2), 65-68, 2004-03-31

    日本食品保蔵科学会

参考文献:  9件中 1-9件 を表示

被引用文献:  2件中 1-2件 を表示

各種コード

  • NII論文ID(NAID)
    10012853505
  • NII書誌ID(NCID)
    AA11178236
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    13441213
  • NDL 記事登録ID
    6922812
  • NDL 雑誌分類
    ZR6(科学技術--農林水産) // ZP34(科学技術--食品工学・工業)
  • NDL 請求記号
    Z18-1101
  • データ提供元
    CJP書誌  CJP引用  NDL  IR  J-STAGE 
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