WEKO3
アイテム
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山椒 (Zanthoxylum piperitum DC.) の成長過程及び機械的刺激による香気成分の変化
https://jissen.repo.nii.ac.jp/records/1031
https://jissen.repo.nii.ac.jp/records/10311b947d06-9e40-4958-b53a-3067ea4aa522
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00006290059 (2.7 MB)
|
Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2010-03-19 | |||||
タイトル | ||||||
タイトル | 山椒 (Zanthoxylum piperitum DC.) の成長過程及び機械的刺激による香気成分の変化 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Quantitative Changes in Volatile Components of Japanese Peppers (Zanthoxylum piperitum DC.) -During Growth Process or with Mechanical Stimulus- | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 山椒 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 青山椒 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 香気成分 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 匂い嗅ぎ分析装置 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 固相抽出 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Japanese pepper | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | green fruit | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | volatile compounds | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | GC-Olfactometry | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | solid phase microextraction | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ページ属性 | ||||||
内容記述タイプ | Other | |||||
内容記述 | P(論文) | |||||
記事種別(日) | ||||||
値 | 原著論文 | |||||
記事種別(英) | ||||||
言語 | en | |||||
値 | Original | |||||
著者名(日) |
数野, 千恵子
× 数野, 千恵子× 江端, 恵加× 織田, 佐知子× 佐藤, 幸子 |
|||||
著者名よみ |
カズノ, チエコ
× カズノ, チエコ× エバタ, アヤコ× オダ, サチコ× サトウ, サチコ |
|||||
著者名(英) |
Kazuno, Chieko
× Kazuno, Chieko× Ebata, Ayaka× Oda, Sachiko× Sato, Sachiko |
|||||
著者所属(日) | ||||||
値 | 実践女子大学生活科学部食生活科学科調理学第一研究室 | |||||
著者所属(日) | ||||||
値 | 実践女子大学生活科学部食生活科学科調理学第一研究室 | |||||
著者所属(日) | ||||||
値 | 実践女子大学生活科学部食生活科学科調理学第一研究室 | |||||
著者所属(日) | ||||||
値 | 戸板女子短期大学 | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | Department of Food and Human Science | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | Department of Food and Human Science | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | Department of Food and Human Science | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | Toita Women's Junior College | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | We first investigated the volatile components of fresh young leaves of Japanese peppers and green fruits that are mainly used for cooking. Using a sniffing device, we studied how those components quantitatively changed during the growth process of the leaves, or with cooking method (e.g., slapping by hands, mincing). We obtained the following results: The α-Pinene and Phellandrene were very much related to the changes in the volatile components. As the leaves grew, the amount ofα-Pinene, Phellandrene, Citronellal and Caryophyllene in them increased but that of Myrcene and Limonene decreased. When the leaves were mechanically-stimulated, the amount of Citronellal and Caryophyllene in them decreased. Citronellal had the strongest smell among the volatile components of green fruits. Camphene, as a volatile component of green fruits, had a smell but as a volatile component of leaves, had no smell. | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10494731 | |||||
書誌情報 |
実践女子大学生活科学部紀要 巻 47, p. 79-85, 発行日 2010-03-19 |