Art

J-GLOBAL ID：201802236543123970   Reference number：18A1465220

Nuclear magnetic resonance- and gas chromatography/mass spectrometry-based metabolomic characterization of water-soluble and volatile compound profiles in cabbage vinegar

キャベツ酢中の水溶性及び揮発性化合物プロファイルの核磁気共鳴及びガスクロマトグラフィー/質量分析に基づくメタボロミクスキャラクタリゼーション

Author (6)： Ishihara Satoru (Gunma Agriculture Technology Center, 493 Nishi-obokata, Isesaki, Gunma 379-2224, Japan) ,  Inaoka Takashi (Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan) ,  Nakamura Toshihide (Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan) ,  Kimura Keitarou (Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan) ,  Sekiyama Yasuyo (Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan) ,  Tomita Satoru (Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan)
Material： Journal of Bioscience and Bioengineering
Volume： 126  Issue： 1  Page： 53-62  Publication year： Jul. 2018 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Thesaurus term： *vinegar ,  *cabbage ,  volatile matter ,  Food Analysis ,  *food ingredient ,  GC-MS analysis ,  NMR ,  flavor ,  rice vinegar ,  kurozu ,  apple vinegar ,  hexose ,  ketose ,  carboxylic acid ,  lactam ,  aliphatic amine ,  aliphatic alcohol ,  quaternary ammonium ,  aminoalcohol ,  aliphatic compound ,  sulfide (organic) ,  disulfide ,  unsaturated fatty acid ,  olefin compound
Semi thesaurus term： *キャベツ酢

Author keywords (7)： Cabbage vinegar ,  Metabolomics ,  Nuclear magnetic resonance spectroscopy ,  Headspace solid phase micro-extraction ,  Gas chromatography/mass spectrometry ,  Sulfides ,  Isothiocyanates

JST classification (2)： Fermented seasonings  (FK04030S) ,  Food chemistry,nutritional value  (FJ01020J)

Substance index (10)： Fructose ,  Pyroglutamic acid ,  Choline ,  S-Methyl-L-cysteine sulfoxide ,  Dimethyl sulfide ,  Dimethyl persulfide ,  Dimethyl pertrisulfide ,  3-Butenenitrile ,  3-Hexen-1-ol ,  Crotonic acid

Reference (43)：

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• Matsui, T., Ebuchi, S., Fukui, K., Matsugano, K., Terahara, N., and Matsumoto, K.: Caffeoylsophorose, a new natural α-glucosidase inhibitor, from red vinegar by fermented purple-fleshed sweet potato, Biosci. Biotechnol. Biochem., 68, 2239-2246 (2004).

Terms in the title (8)： キャベツ ,  酢 ,  水溶性 ,  揮発性化合物 ,  プロファイル ,  核磁気共鳴 ,  ガスクロマトグラフィー ,  質量分析