国産アズキの煮熟臭に関する研究

DOI Web Site 被引用文献2件

書誌事項

タイトル別名
  • Odor of cooked Japanese Adzuki beans.
  • コクサン アズキ ノ シャジュク シュウ ニ カンスル ケンキュウ

この論文をさがす

抄録

The odor concentrates of two varieties of adzuki beans (Vigna angularis Ohwi & Ohashi) with a sweet and adzuki bean-like aroma were obtained by simultaneous distillation and extraction. The concentrates were separated by silica-gel column chromatography. The concentrates and separated fractions on column chromatography were analyzed by GLC and GC-MS. A total of 70 components were identified or tentatively identified. The odor concentrates consisted of hydrocarbons, alcohols, carbonyl compounds, acids, phenols, furans, lactones, and nitrogen containing compounds. The constituents were almost the same in the two varieties of adzuki beans.<br> Alkanols, such as 1-hexanol and 3-methyl-1-butanol, were considered to contribute to the beany odor as alkanols of cooked soy-beans. Aromatic alcohols, furans, lactones, phenols and maltol were considered to contribute to the sweet aroma of cooked adzuki beans. Maltol, with a sugary and caramel-like flavor, was the most important compound in the characteristic aroma of cooked adzuki beans.

収録刊行物

被引用文献 (2)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ