Aroma Compounds Contributing to Dried Bonito-Reference-Cited by-同舟云学术

Aroma Compounds Contributing to Dried Bonito

Published:2014 Issue:11 Volume:61 Page:519-527
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Saito Tsukasa¹,Shiibashi Hiroko¹,Myoga Hiroki¹,Haraguchi Kenji¹,Masuda Yui¹,Kurobayashi Yoshiko¹,Nammoku Takashi¹,Yamazaki Hanae²,Nakamura Motokazu³,Fushiki Tohru⁴

Affiliation:

1. R&D Center, T. Hasegawa Co., Ltd.

2. Faculty of Law, Ryukoku University

3. Oike-sagaru, Tominokoji

4. Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference11 articles.

1. 4) Yajima, I., Nakamura, M., Sakakibara, H., Yanai, T. and Hayashi, K., Volatile flavor　components of dried bonito (Katsuobushi) I. On basic, acidic and weak acidic fractions. Agric. Biol. Chem., 45, 2761-2768 (1981).

2. 5) Yajima, I., Nakamura, M., Sakakibara, H., Ide, J., Yanai, T. and Hayashi, K., Volatile flavor components of dried bonito (Katsuobushi) II. From neutral fraction. Agric. Biol. Chem., 47, 1755-1760 (1983).

3. 9) Fujimaki, M., Kim, K. and Kurata, T., Analysis and comparison of flavor constituents in aqueous smoke condensates from various woods. Agric. Biol. Chem., 38 45-52 (1974).

4. 10) Kawasaki, H., Yamada, A., Fuse, R. and Fushiki, T., Preference for dried bonito broth in olfactory-blocked or taste nerve-sectioned mice in the two-bottle choice test. Biosci. Biotechnol. Biochem., 72, 2840-2846 (2008).

5. 12) Amitsuka, T., Okamura, M., Shiibashi, H., Yamamoto, N., Saito, T., Nammoku, T., Tsuzuki, S., Inoue, K. and Fushiki, T., The study of aroma extraction method and evaluation of aroma extract contributing for palatability and reinforcing effect of dried bonito using mice. J. Nutr. Sci. Vitaminol., 60, 329-334 (2014).

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