Journal of Japan Association on Odor Environment
Online ISSN : 1349-7847
Print ISSN : 1348-2904
Volume 44 , Issue 1
Showing 1-6 articles out of 6 articles from the selected issue
Special Issue (Recent topics of the Off-flavor)
  • Katsumi UJITA
    2013 Volume 44 Issue 1 Pages 1
    Published: January 15, 2013
    Released: October 11, 2017
    JOURNALS FREE ACCESS
  • Hiroyuki KATO
    2013 Volume 44 Issue 1 Pages 2-12
    Published: January 15, 2013
    Released: October 11, 2017
    JOURNALS FREE ACCESS

    Nowadays, reusable materials are used for one of components of construction material, train and automobile or electrical product. However, in case of recycling of paper or plastic, the risk of off-flavor exists and the problem of off-flavor has also actually occurred. In this report, we show the off-flavor caused by recycled paper or recycled plastic.

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  • Toru KISHIMOTO
    2013 Volume 44 Issue 1 Pages 13-20
    Published: January 15, 2013
    Released: October 11, 2017
    JOURNALS FREE ACCESS

    The off-flavors of beer produced during and after brewing processes were discussed. The off-flavors of beer include these derived from raw materials, water, brewing process, and oxidization after bottling. Even though the trace compounds (ng/L) are included in these off-flavors, the recent development of sensitive devices let us possible to examine these compounds. We discussed the off-flavors which are focused from past to recent years.

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  • Tadanobu NAKADAI
    2013 Volume 44 Issue 1 Pages 21-27
    Published: January 15, 2013
    Released: October 11, 2017
    JOURNALS FREE ACCESS

    Off-flavor is the fault of soy sauce, because flavor of soy sauce is the most important. Typical off-flavor of soy sauce is n -butyric acid which produced by Bacillus strains in Koji manufacture. The prevention of Bacillus strains is cleaning, sterilization and drying of the belt conveyor of soy sauce materials and the equipment of Koji manufacture, because of decrease of n-butyric acid. Second important off-flavor of soy sauce is isobutyric acid and isovaleric acid produced by membrane forming yeast in Moromi manufacture and final production after opening of the cap. The prevention of the membrane forming yeast is high alcohol fermentation and pasteurization before bottling.

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  • Katsuhiro NAKAGAWA, Kouki TANAKA, Haruhiko MIYAGAWA
    2013 Volume 44 Issue 1 Pages 28-37
    Published: January 15, 2013
    Released: October 11, 2017
    JOURNALS FREE ACCESS

    The sensory test method and the analytical instrument method are common procedures used to identify sources of unusual odors. The gas chromatograph - mass spectrometer (GC-MS) is widely used as the analytical instrument for these purposes. The selection of optimal sample preparation is critical to obtain good results. In this paper, we explained the principles of the GC-MS, sample preparation methods and new technologies for odor analysis.

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  • Shiho SHIRATA, Kiyohiro ISHIKAWA
    2013 Volume 44 Issue 1 Pages 38-45
    Published: January 15, 2013
    Released: October 11, 2017
    JOURNALS FREE ACCESS

    It is well known there is a close relationship between taste and flavor of food. In order to identify chemical compounds that characterize taste and flavor, it is necessary to use chemical analyzer together with a sensuous analyzing method. Flavor sensor and taste sensor were developed and are used as the sensuous analyzing method, but it is not possible to identify chemical compounds only by using these sensors. On the other hands, chemical analyzer, such as amino acid analyzer or mass spectrometer, identifies chemical compounds, but their analytical results does not include information about taste and flavor.

    We tried to analyze some kinds of commercially available cheese by using amino acid analyzer to specify taste and flavor, and also by using HS/GC/MS combining sniffing system to identify their compounds. We report here the good and useful results as food analysis.

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