Art

J-GLOBAL ID：201902280738688139   Reference number：19A2460920

木曽の伝統漬物「すんき」と発酵野菜ジュースのメタボローム解析

Author (1)： TOMITA SATORU (農業・食品産業技術総合研究機構)
Material： 食糧その科学と技術  (食糧)
Issue： 57  Page： 15-26  Publication year： Mar. 29, 2019 
JST Material Number： F0518A  ISSN： 0583-1164  CODEN： SSKGA  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： Nagano prefecture ,  traditional food ,  *fermented food ,  pickled product ,  vegetable juice ,  food ingredient ,  *food analysis ,  principal component analysis ,  lactic acid bacteria ,  microflora ,  analysis ,  lactic acid fermentation ,  Lactobacillus brevis ,  metabolite ,  aliphatic alcohol ,  aliphatic carboxylic acid ,  hydroxy acid ,  polycarboxylic acid
Semi thesaurus term： *metabolome analysis ,  bacterial flora

JST classification (2)： General  (FK04010W) ,  Food analysis  (FJ01030U)

Substance index (1)： Citric acid

Reference (18)：

• フードメタボロミクス最前線,バイオインダストリー,32,3-53,シーエムシー出版(2015).
• Shiga, K., Yamamoto, S., Nakajima, A., Kodama, Y., Imamura, M., Sato, T., Uchida, R., Obata, A., Bamba, T., and Fukusaki, E., Metabolic profiling approach to explore compounds related to the umami intensity of soy sauce, J. Agric. Food Chem., 62, 7317-7322 (2014).
• Ogawa, T., Izumi, Y., Kusumoto, K., Fukusaki, E., and Bamba, T., Wide target analysis of acylglycerols in miso (Japanese fermented soybean paste) by supercritical fluid chromatography coupled with triple quadrupole mass spectrometry and the analysis of the correlation between taste and both acylglycerols and free fatty acids, Rapid Commun. Mass Spectrom., 31, 928-936 (2017).
• Kim, J., Jung, Y., Bong, Y. S., Lee, K. S., and Hwang, G. S., Determination of the geographical origin of kimchi by ¹H NMR-based metabolite profiling, Biosci., Biotechnol., Biochem., 76, 1752-1757 (2012).
• Chinnici, F., Duran Guerrero, E., Sonni, F., Natali, N., Natera Marin, R., and Riponi, C., Gas chromatography-mass spectrometry (GC-MS) characterization of volatile compounds in quality vinegars with protected european geographical indication, J. Agric. Food Chem., 57, 4784-4792 (2009).

Terms in the title (4)： 漬物 ,  発酵 ,  野菜ジュース ,  メタボローム解析