Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa)

…, M Kodama, Y Wada, O Nishimura

文献索引：Kumazawa, Kenji; Sakai, Nao; Amma, Hiroko; Sakamoto, Satoshi; Kodama, Masaki; Wada, Yoshiyuki; Nishimura, Osamu Bioscience, Biotechnology and Biochemistry, 2010 , vol. 74, # 6 p. 1231 - 1236

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被引用次数: 4

摘要

An aroma concentrate of the mat rush (igusa) was prepared by combining solvent extraction with the solvent-assisted flavor evaporation (SAFE) technique. An aroma extract dilution analysis (AEDA) applied to the volatile fraction revealed 51 odor-active peaks with FD factors between 43 and 47. Among the perceived odorants, twelve peaks with the higher FD factors (≥ 46) were proved to be the most important components of the characteristic ...