All issues
Volume 57, Issue 11
Displaying 1-10 of 10 articles from this issue
- |<
- <
- 1
- >
- >|
-
Hajime IWAMURO, Masahiko KANEHIRO, Osamu OKABE, Yoshiharu MATSUBARA1983 Volume 57 Issue 11 Pages 1097-1103
Published: 1983
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe oxidation of camphene [1] and tricyclene [2] was investigated with lead tetraacetate and subsequent hydrolysis. The oxidation of [1] gave camphenilanaldehyde [3], R-homo-camphenilone [4], exo-R-homocamphenilol [5], endo-R-homocamphenilol [6], 3-endo-hydroxy-R-homocamphenilone [7], 3-exo-hydroxy-R-homocamphenilone [8], and camphene glycol [9]. A similar oxidation of [2] resulted in three products: camphor [10], tricyclenyl alcohol [11], and nojigiku alcohol [12]. Their structure and stereochemistry were determined on the basis of MS, IR, 13C-NMR, and 1H-NMR spectra by the variations in the contact shift of each proton with shift reagent Eu (dpm)3. Compound [7] and [8] possessed a mild nojigiku-like odor.View full abstractDownload PDF (480K) -
Masatake IMAI, Susumu HIRANO, Mieko AIBA1983 Volume 57 Issue 11 Pages 1105-1112
Published: 1983
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSChanges in microflora and constituents of “Nukadoko” were examined during 120 days of aging. Most fermentable sugars were assimilated and converted into acids within 30 days. Formol nitrogen and volatile basic nitrogen which are related to flavors were rapidly increased within 60 days. Gram-negative bacteria, mainly Enterobacter, were dominant in the early stage but after 30 days, lactic acid bacteria (Lactobacillus plantarum, Pediococcus pentosaceus and Pec. hallo-philus) were dominant.
As aging proceeded, yeasts, gram-positive bacteria except lactic acid bacteria and gram-negative bacteria, mainly Proteus mirabilis and Klebsiella spp., were detected. A balance of microflora seemed to be important for producing an aging flavor in “Nukadoko”.
A decrease in acid concentration and an increase of gram-negative bacteria seemed to be strongly related to sodium chloride concentration. The critical concentration of sodium chloride was found to be 4%.View full abstractDownload PDF (529K) -
Masatake IMAI, Susumu HIRANO, Mieko AIBA1983 Volume 57 Issue 11 Pages 1113-1120
Published: 1983
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSChanges in organic acids, free fatty acids, triglycerides and flavor components were followed during 150 days of “Nukadoko” aging. The aging response at 2 years and 120 years was also examined. The aging flavor rapidly developed from 60 days to 90 days, and it was related to changes in microflora. Although the main organic acid was lactic acid, propionic acid was detected in only “Nukadoko” in which vegetables had been pickled. At 120 days, 25% of the measured four triglycerides were developed.
While C18:1 and C18:2 in free fatty acids were remarkably decreased, 10-hydroxyoetadecanoic acid and octadecanoic acid-10, 13-oxide, the two compounds indicating the degree of “Nukadoko” aging, were noticeably increased.
As aging proceeded, the following were detected: ethyl guaiacol, γ-nonalactone, γ-dodecalac-tone, propylesters of fatty acid like propyl palmitate, phenyl-isothiocyanate, 4-methyl mercapto-butane-2-one, methyl mercapto propanal and 3-methyl mercapto propanol.View full abstractDownload PDF (516K) -
Sung He CHOI, Hiromichi KATO1983 Volume 57 Issue 11 Pages 1121-1125
Published: 1983
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe volatiles of Euphausia pacifica Hansen (Tsunonashi-okiami) and its fermented product were isolated by reduced steam distillation (RSD) and by simultaneous distillation and extraction (SDE). The volatiles were analyzed and identified by GC and GC-MS using a fused silica capil-lary column. Forty compounds were identified: 11 alcohols, 7 pyrazines, 7 ketones, 4 aldehydes, 2 sulfides, 2 thiazoles, 2 aromatic hydrocarbons and 5 others.
The main components of the raw odor of E. pacifica isolated by the RSD method were butanol and N, N-dimethyl-2-phenylethylamine, and they decreased significantly during fermentation. The main component of the cooked odor of E. pacifica isolated by the SDE method was N, N-dimethyl-2-phenylethylamine, and it decreased during fermentation, whereas furfuryl alcohol and alkylpyra-zines increased. Pyrazines and furfuryl alcohol, burnt odor components, probably have a masking effect on the fishy odor of N, N-dimethyl-2-phenylethylamine.View full abstractDownload PDF (334K) -
Yutaka OSAJIMA, Takeshi SONODA, Fusae YAMAMOTO, Masatoshi NAKASHIMA, M ...1983 Volume 57 Issue 11 Pages 1127-1133
Published: 1983
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSA harmless ethylene-absorbent with a high ability for absorption was developed. The absorb-ent (named ethytole) was prepared by treatment of granular charcoal with a 15% potassium bromate-0.5M sulfuric acid solution, followed by complete drying at 100_??_120°C. When 10ml of ethylene (20°C, 1 atm) was fed to 1g of ethytole in a 130ml ground glass vessel and kept for 30 min, residual ethylene was not detected by headspace-gas chromatography. The maximum remov-al of atmospheric ethylene was estimated to be 27ml-ethylene/g-ethytole. Neither bromate ion nor an iodometrically positive substance was detected in the water-extracted solution of ethytole. The absorption ability was not influenced by the coexistence of alcohols or esters, while sparingly in the presence of both CO2 (10%) and water-vapor (saturated). After slow enolization, ketones and aldehydes were absorbed in a similar manner to ethylene absorption. 1, 2-Dibromoethane was quantitatively detected as a reaction product of ethylene with ethytole.View full abstractDownload PDF (288K) -
Eiko HATAKEYAMA, Norikazu MATSUMOTO, Takeo OCHI, Tateo SUZUKI, Hiroshi ...1983 Volume 57 Issue 11 Pages 1135-1142
Published: 1983
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe brewing of Nyushu, an alcoholic beverage from milk, in a Sake-type brewage includes two major processes. The first step is the process of trypsin digestion and lactic acid fermentation. The second step is alcohol fermentation. At each step, the contents of water-soluble SH and SS compounds are estimated fluorometrically by the N-(9-acridinyl)-maleimide (NAM) method. Another method of Nyushu fermentation (Kefir-type) was examined. In the Kefir-type of brewage, both lactic acid and alcohol fermentation were performed simultaneously, and trypsin was not treated. Soluble-form SH and SS contents during fermentation, probably derived from small molecular weight compounds and protein digests, were simultaneously increased with changes in pH, acid-ity, non-protein nitrogen (NPN) and ethanol contents.
In the first step of the Sake-type fermentation, the SS content was below 40 μM, whereas below 83 μM in the second step. In the Kefir-type, the SS content was below 13 μM. The SH content was below 18 μM and 40 μM (Sake-type) and 5 μM (Kefir-type), respectively.
The total SH: SS was about 1:2 in the first step and also about 1:2 in the second step in the Sake-type fermentation, whereas about 1:3 in the Kefir-type. It was suggested that the content increased with trypsin (in case of Sake-type) and proteases produced from Str. lactis, Sacch. sake or Kluyveromyces fragilis.
The chromatogram patterns of cysteine and other SH compounds in both fermentations were studied by HPLC, and their patterns showed small variation based on the inoculated bacterium or yeast.View full abstractDownload PDF (534K) -
Studies on Vasodepressive Components in Foods. Part ITateo SUZUKI, Nobuko ISHIKAWA, Hiroshi MEGURO1983 Volume 57 Issue 11 Pages 1143-1146
Published: 1983
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSAngiotensin I-converting enzyme (ACE) is an exopeptidase related to the blood pressure control system. The enzyme converts inactive decapeptide angiotensin I to potent vasoconstrictive octapeptide angiotensin II and also degradates vasodepressive nonapeptide bradykinin. It has become known in recent years that some specific inhibitors, such as SQ-14, 225 (captopril) of the enzyme, reduce blood pressure. In this paper, the inhibiting abilities of 117 kinds of foods including Chinese medicals (herb medicals) and vasodepressive medicals were pre-liminarily tested. Samples were assayed by the modified Cushman method using hog renal ACE. Fifty kinds of samples, such as soya-bean foods, teas, shell fishes, fruits and buckwheat (soba) in-hibited the enzyme consciously. Their inhibitory activities were found in hot water extracts after dialysis, suggesting that the active principle was a heat stable and low molecular weight substance.View full abstractDownload PDF (245K) -
Nobushige ITAYA, Noritada MATSUO, Yoshitoshi OKUNO, Hirosuke YOSHIOKA1983 Volume 57 Issue 11 Pages 1147-1153
Published: 1983
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (428K) -
Takashi TACHIKI1983 Volume 57 Issue 11 Pages 1155-1164
Published: 1983
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (1374K) -
[in Japanese]1983 Volume 57 Issue 11 Pages 1183-1185
Published: 1983
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (263K)
- |<
- <
- 1
- >
- >|