@article{oai:jissen.repo.nii.ac.jp:00001031,
 author = {数野, 千恵子 and 江端, 恵加 and 織田, 佐知子 and 佐藤, 幸子 and カズノ, チエコ and エバタ, アヤコ and オダ, サチコ and サトウ, サチコ and Kazuno, Chieko and Ebata, Ayaka and Oda, Sachiko and Sato, Sachiko},
 journal = {実践女子大学生活科学部紀要},
 month = {Mar},
 note = {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.},
 pages = {79--85},
 title = {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},
 volume = {47},
 year = {2010}
}