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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 (Laboratory of Aroma Chemistry, Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan) ,  Abe Kazuki (Healthcare Research and Development Division, Wakunaga Pharmaceutical Company Ltd., Hiroshima, Japan) ,  Myoda Takao (Laboratory of Aroma Chemistry, Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan) ,  Nojima Satoshi (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)
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： The aroma of aged garlic extra...

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Thesaurus term： sensory test ,  gas chromatography ,  maturation and aging ,  fatty acid ,  odor material ,  perfume component ,  organosulphur compound ,  *sulfur heterocyclic compound ,  GC-MS analysis ,  *acidity (property) ,  seasoning (food processing) ,  characterization ,  stereoisomer ,  preparative isolation ,  *educt

Author keywords (6)： aged garlic extract ,  acidic odor ,  organosulfur compounds ,  2 4-dimethyl-1 3-dithiolane ,  2 5-dimethyl-1 4-dithiane ,  2 6-dimethyl-1 4-dithiane

JST classification (2)： Wine  (FK04024X) ,  Food chemistry,nutritional value  (FJ01020J)

Terms in the title (8)： 熟成 ,  ニンニク ,  抽出物 ,  酸性 ,  臭気 ,  硫黄複素環化合物 ,  同定 ,  キャラクタリゼーション