日本農芸化学会誌
Online ISSN : 1883-6844
Print ISSN : 0002-1407
ISSN-L : 0002-1407
温州ミカンの貯蔵臭に関する研究(第6報)
下田 満哉筬島 豊
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ジャーナル フリー

1982 年 56 巻 1 号 p. 27-29

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Quantitative changes in various terpene hydrocarbons (α-pinene [1], β-pinene [2], myrcene [3], d-limonene [4], γ-terpinene [5]) were studied in Satsuma Mandarin juice during storage. Compound [1] yielded α-terpineol [6] and β-terpineol [7] as hydration products. Hydration of [2] yielded [6] as the main product and fenchyl alcohol [8] as the minor product. Terpinen-4-ol [9], [6] and [7] were produced from [4]. Compounds [3] and [5] were quite stable in the juice. Isomerization of terpene hydrocarbons [1_??_5] was also observed. Further-more, the precursors and formation mechanisms of the off-flavored compounds [6, 7, 8] of the juice were suggested.

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