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J-GLOBAL ID：202102268509143204   Reference number：21A0465535

Identification and Characterization of Sulfur Heterocyclic Compounds That Contribute to the Acidic Odor of Aged Garlic Extract

熟成ニンニク抽出物の酸性臭気に寄与する硫黄複素環化合物の同定とキャラクタリゼーション【JST・京大機械翻訳】
Author (4)：
Abe Kazuki

About Abe Kazuki

(Laboratory of Aroma Chemistry, Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan)

About Laboratory of Aroma Chemistry, Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan

, 
Abe Kazuki

About Abe Kazuki

(Healthcare Research and Development Division, Wakunaga Pharmaceutical Company Ltd., Hiroshima, Japan)

About Healthcare Research and Development Division, Wakunaga Pharmaceutical Company Ltd., Hiroshima, Japan

, 
Myoda Takao

About Myoda Takao

(Laboratory of Aroma Chemistry, Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan)

About Laboratory of Aroma Chemistry, Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan

, 
Nojima Satoshi

About Nojima Satoshi

(Laboratory of Aroma Chemistry, Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan)

About Laboratory of Aroma Chemistry, Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan


Material：
Journal of Agricultural and Food Chemistry  (J Agric Food Chem)

About Journal of Agricultural and Food Chemistry


Volume： 69  Issue： 3  Page： 1020-1026  Publication year： 2021 
JST Material Number： C0251A  ISSN： 0021-8561  CODEN： JAFCAU  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
Abstract/Point：
Abstract/Point
Japanese summary of the article(about several hundred characters).
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The aroma of aged garlic extra...
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Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
sensory test

About sensory test

, 
gas chromatography

About gas chromatography

, 
maturation and aging

About maturation and aging

, 
fatty acid

About fatty acid

, 
odor material

About odor material

, 
perfume component

About perfume component

, 
organosulphur compound

About organosulphur compound

, 
*sulfur heterocyclic compound

About sulfur heterocyclic compound

, 
GC-MS analysis

About GC-MS analysis

, 
*acidity(property)

About acidity(property)

, 
seasoning(food processing)

About seasoning(food processing)

, 
characterization

About characterization

, 
stereoisomer

About stereoisomer

, 
preparative isolation

About preparative isolation


Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
*抽出物

About 抽出物

, 【Automatic Indexing@JST】
Author keywords (6)：
aged garlic extract

About aged garlic extract

, 
acidic odor

About acidic odor

, 
organosulfur compounds

About organosulfur compounds

, 
2 4-dimethyl-1 3-dithiolane

About 2 4-dimethyl-1 3-dithiolane

, 
2 5-dimethyl-1 4-dithiane

About 2 5-dimethyl-1 4-dithiane

, 
2 6-dimethyl-1 4-dithiane

About 2 6-dimethyl-1 4-dithiane

JST classification (2)：
JST classification
Category name(code) classified by JST.
Wine 
(FK04024X)

About Wine

,  Food chemistry,nutritional value 
(FJ01020J)

About Food chemistry,nutritional value

Terms in the title (8)：
Terms in the title
Keywords automatically extracted from the title.
熟成

About 熟成

, 
ニンニク

About ニンニク

, 
抽出物

About 抽出物

, 
酸性

About 酸性

, 
臭気

About 臭気

, 
硫黄複素環化合物

About 硫黄複素環化合物

, 
同定

About 同定

, 
キャラクタリゼーション

About キャラクタリゼーション


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