Art

J-GLOBAL ID：200902017778621616   Reference number：91A0122880

Application of freeze concentration method on flavor of wasabi. Part 1. Stabilization of flavor in wasabi and horse radish.

わさび類の香気成分に対する凍結濃縮法の利用 (第1報) 沢わさびおよび西洋わさび中の香気成分の安定性

Author (9)： ETO HIDEO (静岡大 農) ,  NISHIMURA AKIYOSHI (静岡大 農) ,  TAKAZAWA REIKO (静岡大 農) ,  YAGI AKIHITO (静岡大 農) ,  SAITO KAZUHIDE (静岡大 農) ,  SAKATA KANZO (静岡大 農) ,  KISHIMA ISAO (金印わさび) ,  SHIBATA MASATO (愛知県工技セ) ,  INA KAZUO (静岡大 農)
Material： 日本食品工業学会誌  (Journal of Japanese Society of Food Science and Technology)
Volume： 37  Issue： 12  Page： 953-958  Publication year： Dec. 1990 
JST Material Number： F0895A  ISSN： 0029-0394  CODEN： NSKGAX  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： Eutrema japonicum ,...
Semi thesaurus term： Armoracia rusticana ,...

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=91A0122880&from=J-GLOBAL&jstjournalNo=F0895A") }}

JST classification (1)： Seasonings,spices(=condiments)  (FJ10010W)

Substance index (12)： FEMA-4415 ,  7-Methylthioheptyl isothiocyanate ,  8-Methylthiooctyl isothiocyanate ,  5-Methylsulfinylpentyl isothiocyanate ,  6-Methylsulfinylhexyl isothiocyanate ,  7-Methylsulfinylheptyl isothiocyanate ,  1-[N-(Potassiooxysulfonyloxy)imino]-6-methylthiohexyl 1-thio-β-D-glucopyranoside ,  1-[N-(Potassiooxysulfonyloxy)imino]-7-methylthioheptyl 1-thio-β-D-glucopyranoside ,  1-[N-(Potassiooxysulfonyloxy)imino]-8-methylthiooctyl 1-thio-β-D-glucopyranoside ,  1-[N-(Potassiooxysulfonyloxy)imino]-5-methylsulfinylpentyl 1-thio-β-D-glucopyranoside ,  1-[N-(Potassiooxysulfonyloxy)imino]-6-methylsulfinylhexyl 1-thio-β-D-glucopyranoside ,  1-[N-(Potassiooxysulfonyloxy)imino]-7-methylsulfinylheptyl 1-thio-β-D-glucopyranoside

Reference (9)：

• 1) INA, K., INA, H., UEDA, M., YAGI, A. and KlSHIMA, I.: Agric. Biol. Chem., 53, 537 (1989).
• 2) ETOH, H., NlSHIMURA, A., TAKASAWA, R., YAGI, A., SAITO, K., SAKATA, K., KISHIMA, I. and INA, K.: Agric. Biol. Chem., 54, 1587 (1990).
• 3) KJAER, A. and CHRISTENSEN, B.: Acta Chem. Scand., 11, 1298 (1957).
• 4) 柴田正人:食品の包装, 17, 98 (1986). 5) DESHPANDE, S.S., B0LIN, H.R. and SALUNKHE, D.K.: Food Technology (Chicago), 36, 68 (1982).
• 6) 柴田正人:特許出願中,出願番号63-229055, 63-229056.

Terms in the title (5)： わさび ,  香気成分 ,  凍結濃縮 ,  西洋わさび ,  安定性