WordNet

any of a class of organic compounds having a carbonyl group linked to a carbon atom in each of two hydrocarbon radicals

UpToDate Contents

全文を閲覧するには購読必要です。 To read the full text you will need to subscribe.

Effect of cooking on aroma profile of red kidney beans (Phaseolus vulgaris) and correlation with sensory quality.

Mishra PK1, Tripathi J1, Gupta S2, Variyar PS1.
Food chemistry.Food Chem.2017 Jan 15;215:401-9. doi: 10.1016/j.foodchem.2016.07.149. Epub 2016 Jul 28.
Volatile aroma compounds of three varieties of red kidney beans (Phaseolus vulgaris) namely Kashmiri red, Sharmili and Chitra were extracted in raw state using solid-phase microextraction (SPME) and cooked state using simultaneous distillation extraction (SDE). During cooking a significant (p<0.0
PMID 27542492

Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage.

Martínez-Onandi N1, Rivas-Cañedo A1, Picon A1, Nuñez M1.
Meat science.Meat Sci.2016 Dec;122:101-8. doi: 10.1016/j.meatsci.2016.07.027. Epub 2016 Aug 4.
One hundred and three volatile compounds were detected by solid-phase microextraction followed by gas chromatography-mass spectrometry in 30 ripened Serrano dry-cured hams, submitted or not to high pressure processing (HPP) and afterwards held for 5months at 4°C. The effect of ham physicochemical p
PMID 27513944

Vong WC1, Au Yang KL1, Liu SQ2.
International journal of food microbiology.Int J Food Microbiol.2016 Oct 17;235:1-9. doi: 10.1016/j.ijfoodmicro.2016.06.039. Epub 2016 Jun 29.
Okara, or soybean residue, is a soy food processing by-product from the manufacture of soymilk and soybean curd (tofu). In this study, solid-state fermentation of okara was conducted over 5days using yeast Yarrowia lipolytica, and the changes in proximate composition, antioxidant capacity, non-volat
PMID 27391864

埴原鉱行,筒井拓也,近亮
分析化学 = Japan analyst 62(3), 207-213, 2013-03-05
住居空間に漂うニオイは極微量であり，一般的にトイレの糞尿臭やキッチンの生ゴミ臭はメチルメルカプタン，トリメチルアミン，インドールなどがキーとなる臭気成分として知られている．しかし，寝室にこもるニオイの臭気成分を調査した報告はなく，消費者の意見ではほとんどが「ニオイがこもった感じ」と回答している．そこで，本研究では，被験者の負担の少ない静置式の固相マイクロ抽出（SPME）4種類とガスクロマトグラフィ …
NAID 10031139107

瀬谷共美,永井伸夫,田村照子
繊維製品消費科学 51(4), 333-337, 2010-04
… Human body odor consists of various kinds of odor components and sometimes causes a discomfort to other people. … The purpose of this study is to determine the body odor components of young women quantitatively and clarify an individual difference among them. … Subjects wore the shirts for 32 hours for the purpose of collecting body odor components. …
NAID 120005423878

梨本亜希,稲森美奈子,高木三姿郎 [他],松田秀喜
日本調理科学会誌 41(3), 184-188, 2008-06-20
本研究では,加熱調理において,鰹だしが脂質酸化へ及ぼす効果について検討を行った。マイワシを試料として用い,鰹だしと水で加熱調理して煮魚を得た。煮汁のDPPHラジカル消去活性を測定し,水で加熱調理した煮魚と鰹だしで加熱調理した煮魚について官能検査で生臭さを比較し,脂質酸化の抑制を確認した。その結果,鰹だしを調理に用いた場合に,煮魚の生臭さが抑制されていることが認められた。また,鰹だしの濃度に比例して …
NAID 110006793356