Art

J-GLOBAL ID：200902196527965830   Reference number：99A0461778

Volatile Sulfur Compounds in Human Expiration after Eating Raw or Heat-Treated arlic.

生や加熱処理されたニンニクを食べた後のヒト呼気中の揮発性硫黄化合物

Author (2)： TAMAKI T (Tokyo Bunka Junior Coll., Tokyo, JPN) ,  SONOKI S (Azabu Univ., Kanagawa, JPN)
Material： Journal of Nutritional Science and Vitaminology  (Nutritional Science and Vitaminology)
Volume： 45  Issue： 2  Page： 213-222  Publication year： Apr. 1999 
JST Material Number： F0733A  ISSN： 0301-4800  CODEN： JNSVA5  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Allium sativum ,...

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JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Animal metabolism and nutrition in general  (EJ02031R)

Substance index (9)： Methanethiol ,  Dimethyl sulfide ,  2-Propene-1-thiol ,  Allyl methyl sulfide ,  Dimethyl persulfide ,  Allyl methyl persulfide ,  Propyl methyl persulfide ,  Diallyl persulfide ,  3-(Allylthio)propanoic acid

Reference (13)：

• BRODNITZ, MH. Flavor components of garlic extract. J Agric Food Chem. 1971, 19, 273-275
• AKASHI, K. Precursors and enzymatic development of caucas flavor components. Agric Biol Chem. 1975, 39, 1507-1508
• NISHIMURA, H. Volatile flavor components of caucas. J Agric Food Chem. 1971, 19, 992-994
• MINAMI, T. Odor components of human breath after the ingestion of grated raw garlic. J Food Sci. 1989, 54, 763-765
• LAWSON, LD. Bioactive organosulfur compounds of gralic and garlic porducts. Human Medical Agents from Plants. 1993, 306-330

Terms in the title (5)： 加熱処理 ,  ニンニク ,  ヒト ,  呼気 ,  揮発性硫黄化合物