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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

Physical Properties, Flavor Characteristics and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)

http://hdl.handle.net/20.500.12000/48409
http://hdl.handle.net/20.500.12000/48409
39e7e0e7-b777-40cd-83a0-cab5acebab61
名前 / ファイル ライセンス アクション
23_427.pdf 23_427.pdf
Item type デフォルトアイテムタイプ(フル)(1)
公開日 2021-04-30
タイトル
タイトル Physical Properties, Flavor Characteristics and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)
言語 en
作成者 Manikharda

× Manikharda

en Manikharda

Takahashi, Makoto

× Takahashi, Makoto

en Takahashi, Makoto

Arakaki, Mika

× Arakaki, Mika

en Arakaki, Mika

Yonamine, Kaoru

× Yonamine, Kaoru

en Yonamine, Kaoru

Asikin, Yonathan

× Asikin, Yonathan

en Asikin, Yonathan

Takara, Kensaku

× Takara, Kensaku

en Takara, Kensaku

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 ja
権利情報 © 2017, Japanese Society for Food Science and Technology
主題
言語 en
主題Scheme Other
主題 chili pepper
言語 en
主題Scheme Other
主題 flavor
言語 en
主題Scheme Other
主題 antioxidant
言語 en
主題Scheme Other
主題 C. annuum
言語 en
主題Scheme Other
主題 C. frutescens
内容記述
内容記述タイプ Other
内容記述 Physical properties, flavor characteristics and antioxidant properties of the red mature peppers of Shimatogarashi (Capsicum frutescens) were compared to Takanotsume peppers (Capsicum annuum) as the control. Compositions of organic acids and capsaicinoids differed between the peppers. Malic acid was the prevalent organic acid in Shimatogarashi, while citric acid was prevalent in Takanotsume. Shimatogarashi had higher capsaicin and dihydrocapsaicin contents compared to Takanotsume. In terms of volatile compound compositions, the prevalent compounds in Shimatogarashi and Takanotsume peppers were hexanal and 10s,11s-himachala-3(12),4-diene, respectively. Overall, Shimatogarashi peppers were brightly colored, highly pungent with a fresh and fruity aroma, while Takanotsume peppers were dark red, moderately pungent with a warm and herbaceous aroma. As suggested by their total phenolic content and ORAC, Shimatogarashi peppers showed higher antioxidant activity compared to Takanotsume peppers.
内容記述タイプ Other
内容記述 論文
出版者
言語 ja
出版者 日本食品科学工学会
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/20.500.12000/48409
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/10.3136/fstr.23.427
関連識別子
識別子タイプ DOI
関連識別子 https://doi.org/10.3136/fstr.23.427
収録物識別子
収録物識別子タイプ ISSN
収録物識別子 1881-3984
収録物識別子タイプ ISSN
収録物識別子 1344-6606
収録物名
言語 en
収録物名 Food Science and Technology Research
書誌情報
巻 23, 号 3, p. 427-435
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