2026-03-11T01:13:04Z https://jissen.repo.nii.ac.jp/oai

oai:jissen.repo.nii.ac.jp:00001031 2023-05-15T23:10:47Z 4:6:154

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 Quantitative Changes in Volatile Components of Japanese Peppers (Zanthoxylum piperitum DC.) -During Growth Process or with Mechanical Stimulus- 数野, 千恵子 2136 江端, 恵加 2137 織田, 佐知子 2138 佐藤, 幸子 2139 カズノ, チエコ 2140 エバタ, アヤコ 2141 オダ, サチコ 2142 サトウ, サチコ 2143 Kazuno, Chieko 2144 Ebata, Ayaka 2145 Oda, Sachiko 2146 Sato, Sachiko 2147 山椒 青山椒 香気成分 匂い嗅ぎ分析装置 固相抽出 Japanese pepper green fruit volatile compounds GC-Olfactometry solid phase microextraction P(論文) 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. departmental bulletin paper 2010-03-19 application/pdf 実践女子大学生活科学部紀要 47 79 85 AN10494731 https://jissen.repo.nii.ac.jp/record/1031/files/KJ00006290059.pdf https://jissen.repo.nii.ac.jp/records/1031 jpn