Nippon Nōgeikagaku Kaishi
Online ISSN : 1883-6844
Print ISSN : 0002-1407
ISSN-L : 0002-1407
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Volume 54, Issue 1
Displaying 1-10 of 10 articles from this issue
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  • Cooked Odor of Antarctic Krills
    Kikue KUBOTA, Kazumi MATSUFUSA, Tei YAMANISHI, Masaaki YANASE
    1980 Volume 54 Issue 1 Pages 1-5
    Published: 1980
    Released on J-STAGE: November 21, 2008
    DOIhttps://doi.org/10.1271/nogeikagaku1924.54.1
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    In order to investigate the characteristic cooked odor of Antarctic krills, the odor concentrate was obtained from krills by steam distillation followed by ethyl ether extraction. The odor concentrate was separated into carbonyl and non-carbonyl fractions. Each fraction was analyzed by combined gas chromatography and mass spectrometry (GC-MS).
    The carbonyl fraction had oily and tenacious unpleasant odor, and seemed to be responsible for the characteristic cooked odor of krills. The following compounds were characterized in the carbonyl fraction: pentanal, hexanal, cis-4-heptenal, octanal, benzaldehyde, phenylacetaldehyde, 2-pentanone, 2-heptanone, 2-nonanone, 2-decanone and 3, 5-octadien-2-one.
    In the non-carbonyl fraction, limonene and other several aliphatic hydrocarbons, 1-penten-3-ol, dimethyl sulfide and carbon disulfide (tentative) were identified.
    A large amount of pyrazines were identified in the steam distillate from frozen raw krills, but very small amount from frozen precooked krills.
    In comparison of the cooked odor of frozen raw krills and frozen precooked krills, the former had stronger unpleasant odor than the latter. This seemed to be caused by the differences of contents of pyrazines and carbonyl compounds.
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  • Survey of Feeding Stimulants for the Sea Bream (Chrysophrys major) in the Marine Worm (Perinereis vancaurica tetradentata) (Feeding Stimulants for Fishes Part IV)
    Kazuo INA, Hiroshi MATSUI
    1980 Volume 54 Issue 1 Pages 7-12
    Published: 1980
    Released on J-STAGE: November 21, 2008
    DOIhttps://doi.org/10.1271/nogeikagaku1924.54.7
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    The aqueous methanolic extract of the marine worm (P. vancaurica tetradentata) was concentrated and poured into acetone. The precipitate showing feeding stimulant activity was dissolved in a small amount of water and poured into methanol. The methanol-soluble part was fractionated by ion exchange column chromatography. The neutral fraction thus obtained was active and rich in ninhydrin-positive components. The neutral fraction was further separated into 8 fractions by ion exchenge chromatography. The most active fraction (Fr. J-5) contained three ninhydrin-positive substances which were identified as Gly, L-Ala and L-Val. Authentic specimens of the three amino acids and their mixture were assayed their activity at various concentrations, but they showed less stimulant activity than Fr. J-5, suggesting that other active substances should be contained in this fraction. From the ninhydrin-negative part of Fr. J-5 a fluorescent substance was identified by TLC on silica gel and this component may participate in the activity of Fr. J-5.
    It may reasonably be concluded from these results that the stimulant activity of P. vancaurica tetradentata is attributable for the Most part to Gly, L-Ala, L-Val and an amphoteric fluorescent substance.
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  • Effect of Glucose on Lysinoalanine Formation
    Makoto MURASE
    1980 Volume 54 Issue 1 Pages 13-19
    Published: 1980
    Released on J-STAGE: November 21, 2008
    DOIhttps://doi.org/10.1271/nogeikagaku1924.54.13
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    Lysinoalanine (LAL) formation was partially inhibited by D-glucose, and the extent of inhibition of LAL formation was directly dependent on the ratio between glucose and protein. Among some glucose derivatives examined, the compounds with free carbonyl group showed the partial inhibition of LAL formation which was also dependent on the ratio between glucose derivatives and protein. The inhibition of LAL formation by glucose and its derivatives was always accompanied with brown color development probably due to amino-carbonyl reaction. Positive correlations between the extents of inhibition of LAL formation and those of brown color development were observed. The pH and temperature during the alkaline treatments were the direct factors for the inhibition of LAL formation. With increase in temperature, LAL formation also increased. The highest inhibition of LAL formation was attained between pH range of 11.0 to 12.0.
    Lysine contents of alkaline-treated proteins also decreased with increase of glucose to protein ratio. On the other hand, decomposition of cystine and/or cysteine estimated from cysteic acid was not affected by glucose.
    D-Glucose-L-cysteine, thiazolidine compound, inhibited LAL formation.
    These results suggest that inhibition of LAL formation by glucose is due to the decrease in the concentration of ε-amino group of lysine residues participated in amino-carbonyl reaction.
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  • Aroma Characteristics of Citrus iyo
    T. YAMANISHI, S. FUKAWA, Y. TAKEI
    1980 Volume 54 Issue 1 Pages 21-25
    Published: 1980
    Released on J-STAGE: November 21, 2008
    DOIhttps://doi.org/10.1271/nogeikagaku1924.54.21
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    In order to find the aroma characteristics of Citrus iyo, the chemical compositions of the essential oil of C. iyo have been studied.
    The essential oil was prepared from fresh peel of the best quality of C. iyo by means of lyophilization.
    Since the oxygenated fraction had the typical aroma of C. iyo, analysis and characterization of the components were carried out on the carbonyl and non-carbonyl fractions.
    The quantities of main aroma components, i.e. eight carbonyls and fourteen non-carbonyl compounds, in the essential oil were determined.
    The compositional characteristics of the essential oil from C. iyo were found in predominant quantity of linalool and relatively large amounts of decanal, perillaldehyde, geranyl acetate and neryl acetate.
    However, the key substance which contributes to the aroma characteristics of C. iyo could not been identified, because of its very minor content.
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  • Microbial Formation of New Compound 4, 6-Dimethyl-3, 6-heptadienoic Acid from 2, 4-Dimethyl-1, 4-nonadiene
    Kenji NAKAJIMA, Akio SATO, Yoshimasa TAKAHARA, Takao HOSAKA, Masanobu ...
    1980 Volume 54 Issue 1 Pages 27-29
    Published: 1980
    Released on J-STAGE: November 21, 2008
    DOIhttps://doi.org/10.1271/nogeikagaku1924.54.27
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    A hydrocarbon-oxidizing Nocardia sp. BPM 1613, isolated from oil-soaked soil, accumulated an oxidation product of 2, 4-dimethyl-1, 4-nonadiene in the culture broth. This product was extracted from culture broth with diethyl ether and isolated by column chromatogrophy on silica gel. Then the structure of this product was determined as a new compound, 4, 6-dimethyl-3, 6-heptadienoic acid, on the basis of IR, NMR and mass spectra. The ethyl ester of this compound has a flavor like pineapple.
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  • How to Assign Names to Organic Compounds
    Principles and Common Errors
    Kyohei Yamashita
    1980 Volume 54 Issue 1 Pages 51-60
    Published: 1980
    Released on J-STAGE: November 21, 2008
    DOIhttps://doi.org/10.1271/nogeikagaku1924.54.51
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  • [title in Japanese]
    [in Japanese]
    1980 Volume 54 Issue 1 Pages 61-63
    Published: 1980
    Released on J-STAGE: November 21, 2008
    DOIhttps://doi.org/10.1271/nogeikagaku1924.54.61
    JOURNAL FREE ACCESS
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  • [title in Japanese]
    N. Y.
    1980 Volume 54 Issue 1 Pages 63-65
    Published: 1980
    Released on J-STAGE: November 21, 2008
    DOIhttps://doi.org/10.1271/nogeikagaku1924.54.63
    JOURNAL FREE ACCESS
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  • [title in Japanese]
    [in Japanese]
    1980 Volume 54 Issue 1 Pages 65-67
    Published: 1980
    Released on J-STAGE: November 21, 2008
    DOIhttps://doi.org/10.1271/nogeikagaku1924.54.65
    JOURNAL FREE ACCESS
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  • [title in Japanese]
    [in Japanese]
    1980 Volume 54 Issue 1 Pages 67-69
    Published: 1980
    Released on J-STAGE: November 21, 2008
    DOIhttps://doi.org/10.1271/nogeikagaku1924.54.67
    JOURNAL FREE ACCESS
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