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  1. 学術雑誌論文
  2. その他
  1. 部局別インデックス
  2. 農学部

Volatile aroma components and MS-based electronic nose profiles of dogfruit (Pithecellobium jiringa) and stink bean (Parkia speciosa)

http://hdl.handle.net/20.500.12000/42725
http://hdl.handle.net/20.500.12000/42725
2e273272-e66d-4c0f-81a0-dbf2feaba1e9
名前 / ファイル ライセンス アクション
1-s2.0-S2090123217301261-main.pdf 1-s2.0-S2090123217301261-main.pdf
Item type デフォルトアイテムタイプ(フル)(1)
公開日 2018-11-02
タイトル
タイトル Volatile aroma components and MS-based electronic nose profiles of dogfruit (Pithecellobium jiringa) and stink bean (Parkia speciosa)
言語 en
作成者 Asikin, Yonathan

× Asikin, Yonathan

en Asikin, Yonathan

Kusumiyati

× Kusumiyati

en Kusumiyati

Shikanai, Takeshi

× Shikanai, Takeshi

en Shikanai, Takeshi

Wada, Koji

× Wada, Koji

en Wada, Koji

アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
権利情報
言語 en
権利情報 Copyright 2017 Production and hosting by Elsevier B.V. on behalf of Cairo University.This is an open access article under the CC BY-NC-ND license.
言語 en
権利情報Resource http://creativecommons.org/licenses/by-nc-nd/4.0/
権利情報 http://creativecommons.org/licenses/by-nc-nd/4.0/
主題
言語 en
主題Scheme Other
主題 Volatile aroma components
言語 en
主題Scheme Other
主題 MS-based electronic nose
言語 en
主題Scheme Other
主題 Dogfruit
言語 en
主題Scheme Other
主題 Stink bean
言語 en
主題Scheme Other
主題 Ripening stage
内容記述
内容記述タイプ Other
内容記述 Dogfruit (Pithecellobium jiringa) and stink bean (Parkia speciosa) are two typical smelly legumes from Southeast Asia that are widely used in the cuisines of this region. Headspace/gas chromatography/flame ionization detection analysis and mass spectrometry (MS)-based electronic nose techniques were applied to monitor ripening changes in the volatile flavor profiles of dogfruit and stink bean. Compositional analysis showed that the ripening process greatly influenced the composition and content of the volatile aroma profiles of these two smelly food materials, particularly their alcohol, aldehyde, and sulfur components. The quantity of predominant hexanal in stink bean significantly declined (P < 0.05) during the ripening process, whereas the major volatile components of dogfruit changed from 3-methylbutanal and methanol in the unripe state to acetaldehyde and ethanol in the ripe bean. Moreover, the amount of the typical volatile flavor compound 1,2,4-trithiolane significantly increased (P < 0.05) in both ripened dogfruit and stink bean from 1.70 and 0.93%, to relative amounts of 19.97 and 13.66%, respectively. MS-based nose profiling gave further detailed differentiation of the volatile profiles of dogfruit and stink bean of various ripening stages through multivariate statistical analysis, and provided discriminant ion masses, such as m/z 41, 43, 58, 78, and 124, as valuable “digital fingerprint” dataset that can be used for fast flavor monitoring of smelly food resources.
内容記述タイプ Other
内容記述 論文
出版者
言語 en
出版者 Elsevier B.V
言語
言語 eng
資源タイプ
資源タイプ journal article
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
識別子
識別子 http://hdl.handle.net/20.500.12000/42725
識別子タイプ HDL
関連情報
関連識別子
識別子タイプ DOI
関連識別子 https://doi.org/10.1016/j.jare.2017.11.003
関連識別子
識別子タイプ DOI
関連識別子 https://doi.org/10.1016/j.jare.2017.11.003
収録物識別子
収録物識別子タイプ ISSN
収録物識別子 2090-1232
収録物名
言語 en
収録物名 Journal of advanced research
書誌情報
巻 9, p. 79-85
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