Art

J-GLOBAL ID：201202203126103056   Reference number：12A0043248

果実香気成分の高付加価値利用

Author (4)： TOBITSUKA KOKI (山形県工技セ) ,  MIYAWAKI OSATO (石川県大) ,  KOBAYASHI YASUHIRO (果香研究室) ,  SATO FUMITAKA (山形食品)
Material： 日本食品工学会誌  (Japan Journal of Food Engineering)
Volume： 12  Issue： 4  Page： 131-136  Publication year： Dec. 15, 2011 
JST Material Number： L4409A  ISSN： 1345-7942  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *edible fruit ,  *food ingredient ,  *perfume component ,  Food Analysis ,  flavor ,  Pyrus communis ,  Prunus persica ,  Malus pumila ,  Perfume ,  product development ,  reverse osmosis membrane ,  high-value added
Semi thesaurus term： La France ,  *fruit ,  *aromatic constituent ,  freeze concentration

JST classification (3)： Food chemistry,nutritional value  (FJ01020J) ,  Food analysis  (FJ01030U) ,  Fruits and processed fruit products  (FJ11030Z)

Reference (33)：

• 1) Nihonkagakukai; "Molecule recognition of the taste and a smell (Aji to nioi no bunshi ninshiki)", Gakkaisyuppansentah, Tokyo, Japan, 2000, pp. 151-152.
• 2) K. Tobitsuka; Aroma composition of La France pear and Powder-izing of the fruit juice component using cyclodextrin (Rahuransu no koukiseibunsosei to shikurodekisutorin wo motiita kazyuu seibun no hunmatsuka). Syokuhin no Shiken to Kenkyu, 37, 46-48 (2002).
• 3) K Tobitsuka, M. Miura, S. Kobayashi; The interaction of cyclodextrins with aliphatic acetate esters and aroma compo- nents of La France pear. J. Agric. Food Chem., 53, 5402-5406 (2005).
• 4) K Tobitsuka, M. Miura, S. Kobayashi; Retention of European pear aroma model mixture using different types of saccharides. J. Agric. Food Chem., 54, 5069-5076 (2006).
• 5) K. Tobitsuka, Y. Ajiki, Y. Nouchi; Effect of salting-out on the analysis of flavor components in La France pear juice and in an aqueous solution containing alcohols and esters by static headspace gas chromatography (in Japanese). Japan J. Food. Eng., 10, 155-162 (2009).

Terms in the title (3)： 果実 ,  香気成分 ,  高付加価値