WEKO3
アイテム
ブレンドによるフレッシュハーブティーの風味の変化
https://doi.org/10.34388/1157.00001722
https://doi.org/10.34388/1157.00001722838e39d8-05cb-4b72-84b2-8d0bc0432115
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
生活科学54-7 (1.2 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2017-05-23 | |||||
| タイトル | ||||||
| タイトル | ブレンドによるフレッシュハーブティーの風味の変化 | |||||
| タイトル | ||||||
| タイトル | Change of Blending on the Flavor of Fresh Herb Tea | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | スペアミント | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | ペパーミント | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | レモングラス | |||||
| 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 | GC/MS | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 官能評価 | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | spearmint | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | peppermint | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | lemongrass | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Odor Active Compounds | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | gas chromatography-mass spectrometry | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | sensory evalution | |||||
| 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 | |||||
| ID登録 | ||||||
| ID登録 | 10.34388/1157.00001722 | |||||
| ID登録タイプ | JaLC | |||||
| 著者 |
佐藤, 幸子
× 佐藤, 幸子× 桑野, 恵理子× 中條, 祥子 |
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| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 3850 | |||||
| 姓名 | Sato, Sachiko | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 3851 | |||||
| 姓名 | Kuwano, Eriko | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 3852 | |||||
| 姓名 | Nakajo, Shoko | |||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | This study was conducted to elucidate the effects of the blending of odor-active compounds in fresh herbs on the flavor of herb tea. Three kinds of fresh herbs were used: peppermint, spearmint, and lemongrass, provided by S&B Foods Inc. The fresh herbs were placed in a teapot, boiling water was poured into the pot, and the herb tea was allowed to brew for five minutes and used as a sample. The odor-active compounds were trapped using thermal desorption Mono Trap RSC18TD (hereafter referred to as MT) and analyzed by gas chromatography (GC)/mass spectrometry (MS) and GC/olfactometry (O). Fresh herb tea was prepared by blending peppermint, spearmint, and lemongrass in various combinations or alone, and analyzed with regards to scent, flavor, and comprehensive evaluation according to the 7-point preference scoring system. Based on the results of GC/MS and GC/O analyses, the major odor-active compounds were menthone and menthol in peppermint, carvone and linalool in spearmint, and citronellol and geraniol in lemongrass. These major odor-active compounds were the main components of the scent of the herb tea. According to the results of sensory evaluation, the combination of the three herbs was the most preferable in all three evaluation items of scent, flavor, and comprehensive evaluation compared to any single herb or the combination of any two herbs, with a significant difference of 5%. |
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| 書誌情報 |
実践女子大学生活科学部紀要 en : Bulletin of Jissen Women's University Faculty of Human Life Sciences 巻 54, p. 45-50, 発行日 2017-03-10 |
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| 出版者 | ||||||
| 出版者 | 実践女子大学 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 13413244 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN10494731 | |||||
