著者

田中 福代 村山 徹 杉川 陽一 川上 美智子 岡崎 圭毅 建部 雅子

出版者

日本土壌肥料學會

巻号頁・発行日

vol.83, no.3, pp.351-357, 2012 (Released:2013-10-08)

著者

川上 美智子 小西 優子 日水 教子

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.60, no.10, pp.877-885, 2009-10-05 (Released:2012-07-19)

参考文献数

16

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Cucumber and bitter gourd in the melon family are mostly salt-squeezed before cooking. Sensory tests have shown that a salt-free sample had a green note which was replaced by a mild note in a 1%-salt-squeezed sample. Aroma concentrates of salt-squeezed cucumber and bitter gourd prepared from brewed extracts were analyzed by GC-MS. Fifty-two compounds were identified as contributing to the cucumber aroma, the ratio of (E)-2,(Z)-6-nonadienal, the most important fresh cucumber aroma component, being most influenced by salt-squeezing. The salt-free sample contained higher levels of (Z)-6- nonenol and (E)-2,(Z)-6-nonadienol, while the 3%-salt-squeezed sample contained higher levels of (E)-2, (Z)-6-nonadienal, 8-nonenoic acid, and 8,11-heptadecadienal. Although the ratios of these three components and (E)-2,(Z)-6-nonadienol were lower, the ratios of (Z)-8-heptadecenal, (Z)-8,(Z)-11-heptadecadienal and (Z)-8,(Z)-11,(Z)-14-heptadecatrienal were higher in the strongly squeezed and homogenized samples. Twenty-six components containing (Z)-3-hexenol (50%) and myrtenol (16%) were identified as the characteristic aroma compounds of bitter gourd, their quantities being higher in the 1%- and 2%-saltsqueezed samples.

著者

川上 美智子

出版者

一般社団法人日本土壌肥料学会

雑誌

日本土壌肥料学会講演要旨集 (ISSN:02885840)

巻号頁・発行日

no.57, 2011-08-08