Nippon Shokuhin Kagaku Kogaku Kaishi
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
Volume 63, Issue 9
Displaying 1-8 of 8 articles from this issue
Review
  • Mizuki Tsuta
    2016 Volume 63 Issue 9 Pages 377-381
    Published: September 15, 2016
    Released on J-STAGE: November 30, 2016
    JOURNAL FREE ACCESS

    A fluorescence fingerprint (FF), also known as an excitation-emission matrix, is a set of fluorescence spectra acquired at consecutive excitation wavelengths, producing a three-dimensional diagram. The pattern of this diagram is unique for every constituent, similar to a fingerprint. The FF technique has an advantage over conventional fluorescence spectroscopy because it includes emission spectra excited at many different excitation wavelengths, making it possible to measure complex samples that contain many fluorophores. In this paper, applications of FF technology for discriminating the geographic origin of mangos and aerobic plate count prediction on the surface of sliced beef are presented. We also introduce the combination of FF and imaging techniques for visualizing the internal structure of soybean samples. Finally, an algorithm for designing optimal FF filters and its feasibility for simplifying, reducing the cost, and increasing the speed of FF measurements are discussed.

    Download PDF (1369K)
Articles
  • Yusuke Sawai
    2016 Volume 63 Issue 9 Pages 382-387
    Published: September 15, 2016
    Released on J-STAGE: November 30, 2016
    JOURNAL FREE ACCESS

    Total polyphenol contents of common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum Gaertn.) sprouts were measured. Total polyphenol contents of common and tartary buckwheat sprouts were elevated with increasing light intensity up to 315 μmol/m2/s of photosynthetic photon flux density. HPLC analysis indicated that the major flavonoid constituents of common buckwheat sprouts were orientin, isoorientin, vitexin, isovitexin, and rutin. Rutin contents of common buckwheat sprouts were elevated with increasing light intensity, whereas the contents of the other flavonoids (orientin, isoorientin, vitexin, and isovitexin) were not. Rutin was the only major flavonoid constituent of tartary buckwheat sprouts. Moreover, rutin contents of tartary buckwheat sprouts were also elevated with increasing light intensity.

    Download PDF (870K)
  • Satsuki Inagaki, Seiji Fujikawa, Yoshiyuki Wada, Kenji Kumazawa
    2016 Volume 63 Issue 9 Pages 388-393
    Published: September 15, 2016
    Released on J-STAGE: November 30, 2016
    JOURNAL FREE ACCESS

    12-Methyltridecanal has a unique beef-like odor and has been reported to be a potent odorant in ripe Gouda-type cheeses. In addition, many iso- and anteiso-methyl-branched aldehydes have been identified as analogs of 12-methyltridecanal. The objective of this study was to clarify the properties of these aldehydes in natural cheeses. The odor thresholds of methyl-branched aldehydes gave a minimum value of 14 carbon atoms, and 12-methyltridecanal had the lowest threshold. Furthermore, in the region of low odor threshold, methyl-branched aldehydes showed beef-like notes. These results suggest that the specifically low threshold and unique odor quality of 12-methyltridecanal play an important role in the aroma of Gouda. Furthermore, the increases in methyl-branched aldehydes during long-term maturation were observed with different semi-hard type cheeses. This result suggests that the phenomenon of the increase in methyl-branched aldehydes from long-term maturation was applicable for many other cheeses made via the maturational process in addition to Gouda. Cheese lipids were fractionated, and the amounts of methyl-branched aldehydes generated by hydrolysis in each fraction showed that the precursor was concentrated in simple lipid fractions. This result suggests that the methyl-branched aldehyde precursor in the cheese differs from that in beef.

    Download PDF (624K)
  • Yuki Washiya, Tomoaki Nishikawa, Tsuchiyoshi Fujino
    2016 Volume 63 Issue 9 Pages 394-404
    Published: September 15, 2016
    Released on J-STAGE: November 30, 2016
    JOURNAL FREE ACCESS

    The functional difference of non-degassed and degassed coffee bean extracts was clarified by examining the anxiolytic effect of the two coffee bean extracts in mouse. We previously reported that degassing greatly decreased the concentration of volatile compounds in coffee extracts and influenced the functional effect of coffee. Anxiolytic-like behavior in mice was found to be significantly reduced (p<0.05) by the administration of non-degassed roasted coffee bean extracts, whereas there was no effect following the administration of degassed roasted coffee bean extracts. Moreover, the concentrations of two sulfur compounds, one pyrrole compound, and four pyrazine compounds were decreased by degassing, and the anxiolytic-like behavior of mice was significantly reduced (p<0.05). To elucidate the underlying mechanism, we examined the influence of a neurotransmitter receptor antagonist on the anxiolytic effect. Our findings show that GABAA receptor and Dopamin D1 receptor are involved in the anxiolytic effect of non-degassed coffee.

    Download PDF (1595K)
  • Daisuke Kasai, Mina Koshimizu, Kiyoshi Ohba, Hideki Hasegawa, Taizo Na ...
    2016 Volume 63 Issue 9 Pages 405-414
    Published: September 15, 2016
    Released on J-STAGE: November 30, 2016
    JOURNAL FREE ACCESS

    The functionality of betaine has recently become clearer. The influence of betaine on bread-making quality was examined in order to evaluate the utility of betaine in general processed foods. Breads with added betaine were produced using two methods: adding betaine before dough mixing (positive control group), or adding during dough mixing (late addition group). These breads were compared with normal bread (negative control group). The results indicated that the gassing characteristics and gas retention of the positive control group significantly decreased compared to that of the negative control group (p<0.05). The positive control group showed lower specific loaf volume (p<0.05) and increased hardness of the crumbs (p<0.05) and these characteristics affected the texture upon sensory evaluation. The late addition group showed improved specific loaf volume and hardness of the crumbs. Therefore, delaying the time of addition of betaine improves the bread-making quality of breads containing betaine.

    Download PDF (1541K)
Research Notes
  • Hidenobu Sumitani, Takako Otsuka, Kayako Ogi
    2016 Volume 63 Issue 9 Pages 415-419
    Published: September 15, 2016
    Released on J-STAGE: November 30, 2016
    JOURNAL FREE ACCESS

    The purpose of this study was to investigate the objective validation of the quality of citrus juice products using a metabolic profiling method. Citrus juice products stored at 55°C for 1-4 weeks were trimethylsilyl-derivatized and subjected to gas chromatography-mass spectrometry analysis. Principal component analysis showed that the amounts of fructose, glucose and sucrose changed according to the storage period. In addition, high performance liquid chromatography analysis of the citrus juice indicated that sucrose was hydrolyzed to equimolecular amounts of fructose and glucose. Thus, we propose that the method used in this study described product conditions objectively, and can be applied to the quality control of foods.

    Download PDF (739K)
  • Yumi Ichise, Megumi Hirose, Tomoko Ichikawa
    2016 Volume 63 Issue 9 Pages 420-426
    Published: September 15, 2016
    Released on J-STAGE: November 30, 2016
    JOURNAL FREE ACCESS

    New uses for rice flour in cooked foods are being investigated to increase the consumption of rice in Japan, thereby increasing our country’s food self-sufficiency ratio. In this study, the properties and taste of choux crust prepared with fine powdery rice flour were investigated. The prepared choux dough was composed of rice flour (a%), butter (b%), egg (c%) and water (d%), where a=14-26, b=0-20, c=16-44 and d=100-(a+b+c), and was compared to dough prepared with wheat flour (e%), where e=18, b=14, c=36 and d=32. The results showed that the hardness of the dough was proportional to the rice flour content, and high rice flour content resulted in a hard crust with low specific volume. When butter was excluded from the dough, a thin crust in an unusual pipe-shape was produced, whereas dough with more than 18% butter content produced a flat crust. Dough with high egg content produced a flat dough and crust, but had a high specific volume. Consequently, the most desirable composition of choux crust was as follows: a=20, b=14, c=32 and d=34. The sensory evaluation revealed that crust samples containing rice flour were crisp compared to those containing wheat flour, but no significant difference in preference between the crusts was shown.

    Download PDF (1777K)
  • Tomohiro Edura, Atsuko Kokubun, Hirotoshi Abe, Manako Hamada, Eiichi K ...
    2016 Volume 63 Issue 9 Pages 427-432
    Published: September 15, 2016
    Released on J-STAGE: November 30, 2016
    JOURNAL FREE ACCESS

    To evaluate the effect of manufacturing on the trace element composition of wakame (Undaria pinnatifida), we evaluated changes in the composition of 12 trace elements (Mg, P, Ca, V, Mn, Fe, Zn, As, Rb, Sr, Cd, and Ba) in raw, boiled and salted, and dried wakame from wakame processing factories in Sanriku, Naruto, China, and South Korea. Results indicated that the V, As, Cd, and Ba contents of the wakame samples investigated were relatively resistant to the manufacturing processes. Moreover, we established a discriminant model using the contents of these elements to trace the geographical origin of wakame products in Japan. Furthermore, the As, Cd, and Ba contents were selected by the forward selection method. Using this model, wakame samples from Sanriku, Naruto, China, and South Korea were successfully identified at 100, 100, 90, and 90%, respectively.

    Download PDF (698K)
feedback
Top