| Item type |
[ELS]紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2016-07-25 |
| タイトル |
|
|
タイトル |
缶詰魚肉の香臭成分に関する研究(第4報) : サバ缶詰魚肉の揮発性酸性成分および揮発性塩基性成分 |
| タイトル |
|
|
タイトル |
Studies on the Odor of Canned Fish (Part 4) : Volatile Acidic and Basic Components of Canned Mackerel |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| 雑誌書誌ID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN00039943 |
| 論文名よみ |
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|
タイトル |
〓 |
| 著者 |
大山, 重信
OOYAMA, Shigenobu
|
| 抄録(英) |
|
|
内容記述タイプ |
Other |
|
内容記述 |
Canned mackerel was stored for 12 months. In the course of storage, volatile acidic and basic fractions were obtained several times from the canned fish meat by steam distillation, and these fractions were analyzed by gas chromatography. 1. Formic acid, acetic acid, propionic acid, and n-butyric acid wese detected in common in the volatile acidic fractions. Acrylic acid and n-caproic acid were also detected. 2. Ammonia and n-propylamine were common to the volatile basic fractions. n-Butylamine was detected, too. 3. In the all above-mentioned components, n-propylamine was the most noteworthy, because it's peak area in chromatogram increased remarkably with the time of storage. |
| 書誌情報 |
巻 29,
p. 9-17,
発行日 1979-02-28
|
| 表示順 |
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|
内容記述タイプ |
Other |
|
内容記述 |
4 |
| アクセション番号 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
KJ00000066107 |
KJ00000066107.pdf (360.4 kB)
