Art

J-GLOBAL ID：201402248399032460   Reference number：14A1492163

Supercritical Fluid Extraction of “Koku” Enhancing Compounds from Fish and Fishery by-Products

魚製品および水産副産物からのこく味向上化合物の超臨界流体抽出

Author (11)： SHIBATA Munehisa (Hokkaido Univ., Hakodate, JPN) ,  SHIBATA Munehisa (MC Food Specialties Inc., Ibaraki, JPN) ,  ONODERA Kei (Hokkaido Univ., Hakodate, JPN) ,  ONODERA Kei (Glico Dairy Products Co. Ltd., Tokyo, JPN) ,  KUMAGAI Momochika (Japan Food Res. Lab., Osaka, JPN) ,  KUMAGAI Momochika (Hokkaido Univ., Sapporo, JPN) ,  SHAH A.K.M.Azad (Bangabandhu Sheikh Mujibur Rahman Agricultural Univ., Gazipur, BGD) ,  OGASAWARA Masashi (MC Food Specialties Inc., Ibaraki, JPN) ,  KURIHARA Hideyuki (Hokkaido Univ., Hakodate, JPN) ,  OKINO Tatsufumi (Hokkaido Univ., Sapporo, JPN) ,  TAKAHASHI Koretaro (Hokkaido Univ., Hakodate, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 20  Issue： 6  Page： 1199-1205  Publication year： Nov. 2014 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *food ,...
Semi thesaurus term： *kokumi ,...

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JST classification (4)： Animal aquatic foods  (FJ13020C) ,  Food analysis  (FJ01030U) ,  Extraction  (XD02030B) ,  Other senses  (EJ13040X)

Substance index (3)： Glycerol ,  Creatine ,  Niacinamide

Reference (19)：

• Díaz-Maroto, M.C., Pérez-Coello, M.S., and Cabezudo, M.D. (2002). Supercritical carbon dioxide extraction of volatiles from spices. Comparison with simultaneous distillation-extraction. J. Chromatogr. A, 947, 23-29.
• Dunkel, A., Köster, J., and Hofmann, T. (2007). Molecular and sensory characterization of γ-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.). J. Agric. Food Chem., 55, 6712-6719.
• Fuke, S. and Konosu, S. (1991). Taste-active components in some foods: a review of Japanese research. Physiol. Behav., 49, 863-868.
• Gawel, R., Sluyter, S.V., and Waters, E.J. (2007). The effects of ethanol and glycerol on the body and other sensory characteristics of Riesling wines. Aust. J. Grape Wine Res., 13, 38-45.
• Hamburger, M., Baumann, D., and Adler, S. (2004). Supercritical carbon dioxide extraction of selected medicinal plants-effects of high pressure and added ethanol on yield of extracted substances. Phytochem. Anal., 15, 46-54.

Terms in the title (4)： 魚製品 ,  水産副産物 ,  こく味 ,  超臨界流体抽出