日本食品科学工学会誌
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
総説
香辛料を主とした植物食材における品質特性関連二次代謝成分の食品分析学的研究
(平成27年度日本食品科学工学会奨励賞)
飯島 陽子
著者情報
ジャーナル フリー

2016 年 63 巻 5 号 p. 190-198

詳細
抄録

Secondary metabolites produced in food plants influence their quality attributes, such as palatability and functions in health maintenance. Therefore, the control of secondary metabolite contents and composition is important for a number of processes, such as breeding, preservation, distribution, and cooking. Here, we investigated the main secondary metabolites involved in the palatability of savory foods, such as ginger, sweet basil, and tomato. In particular, analysis using gas or liquid chromatography-mass spectrometry (GC or LC-MS) facilitated the structural elucidation of key compounds and enabled the prediction of their biosynthesis. This article reviewed our studies: (1) identification and quantification of pigment compounds in ginger rhizome, (2) biosynthesis of geranial, a key compound of ginger flavor, (3) biosynthetic control of terpene volatiles in different cultivars of sweet basil, and (4) prediction of chemical changes in secondary metabolites by comprehensive analysis using LC-MS.

著者関連情報
© 2016 日本食品科学工学会
前の記事 次の記事
feedback
Top