新タンパク質加水分解調味料の揮発性成分

• 高崎 禎子

  お茶の水女子大学食品化学研究室

• 久保田 紀久枝

  お茶の水女子大学食品化学研究室

• 小林 彰夫

  お茶の水女子大学食品化学研究室

• 赤塚 慎一郎

  エーザイ株式会社

書誌事項

タイトル別名

• Studies on the aroma of new seasoning. Part II. Volatile components of new protein hydrolyzed seasoning.
• Studies on the Aroma of New Seasoning Part II

抄録

The new protein hydrolyzed seasoning (mixed seasoning) was prepared from the mixture of defatted soy bean and dried bonito after hot water extraction. The aroma compounds were isolated by reduced steam distillation and head space vapor collecting method followed by the identification of these compounds using GC and GC-MS. These results were compared to those of krill hydrolyzed seasoning (krill seasnoning) obtained under the same experimental conditions. The aroma concentrate consisted of acids, pyrazines, lactones, furans, sulfur containing compounds, pyrroles and aldehydes. These constituents were almost same in those of the two seasonings, however, Aldol type condensates Such as 2-phenyl-2-butenal, 4-methyl-2-phenyl-2-pentenal and 5-methyl-2-phenyl-2-hexenol were not found in the mixed seasoning in spite that they are characteristic compounds in the aroma of the krill seasoning. The light acceptable shoyu-like flavor of the mixed seasoning is discussed from comparison of constituents of aroma concentrates and head space vapors to those of krill seasoning.

収録刊行物

• 日本食品工業学会誌

  日本食品工業学会誌 33 (5), 329-335, 1986

  社団法人 日本食品科学工学会

詳細情報

• CRID: 1390001206405422720
• NII論文ID: 130003788598
• DOI: 10.3136/nskkk1962.33.5_329
• ISSN: 00290394
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可