著者

Toshiko KIRIBUCHI Kikue KUBOTA

出版者

The Japan Society of Home Economics

雑誌

Journal of Home Economics of Japan (ISSN:04499069)

巻号頁・発行日

vol.27, no.6, pp.418-422, 1976-09-20 (Released:2010-03-10)

参考文献数

10

被引用文献数

2

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1) 甘藷の加熱調理 (焙焼, 電子レンジ) の際の糊化度, β-アミラーゼ活性および生成糖量の関係をしらべた.2) 焼きいもの場合, 電子レンジ加熱に比べ糖は約 2倍生成された.3) 加熱によりβ-アミラーゼは時間とともに失活していくが, 焙焼の場合徐々に失活し90分で数%の活性が残っていた. 電子レンジ加熱の場合は急速に失活し90秒では完全に失活した.4) 焙焼の場合60分 (いも中心部の温度78℃) でほとんど完全に糊化していてこの時糖の生成量は著しく増加した.5) 電子レンジの場合調理時間が非常に短いため糊化が十分に行われたころにはβ-アミラーゼがほとんど失活してしまっていて糖の生成量は少なかった.6) 加熱により糊化されたデンプンにβ-アミラーゼが作用してマルトースが生成された.

著者

Yoshiko KUROBAYASHI Emi KOUNO Akira FUJITA Yasujiro MORIMITSU Kikue KUBOTA

出版者

(社)日本農芸化学会

雑誌

Bioscience, Biotechnology, and Biochemistry (ISSN:09168451)

巻号頁・発行日

vol.70, no.4, pp.958-965, 2006 (Released:2006-04-23)

参考文献数

20

被引用文献数

32 13

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The raw and boiled odors of celery leaves and stalks were investigated. Among 12 compounds identified as potent odorants, 3-n-butylphthalide 1, sedanenolide 2, and trans- and cis-sedanolides 3, 4 were assessed to be most contributive to the overall odor of celery. These three phthalides, (3E,5Z)-1,3,5-undecatriene, myrcene, and (E)-2-nonenal were common to both raw and boiled materials. Two compounds, ((Z)-3-hexenal and (Z)-3-hexenol), were dominant in raw materials and four compounds, (2-methylbutanoic acid, sotolon, β-damascenone, and β-ionone), were dominant in boiled materials. Sensory evaluations were performed on natural celery odor and a series of reconstructed model aromas by assigning each intensity ratings for a set of seven odor qualities which aptly describe the odors of raw and boiled celery. According to the evaluation results, six common components contributed to the moderate odor of raw celery, two components dominant in raw materials enhanced the raw celery character, and four components dominant in boiled materials reduced the raw celery character and enhanced the boiled celery character. It was clarified that boiling-induced changes in celery odor were not affected by the amounts of phthalides, but by thermally generated compounds such as sotolon, β-damascenone, and β-ionone, which reduce the “green spicy” note.