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Auteur Mitsuo Miyazawa |
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Ajouter le résultat dans votre panier Faire une suggestion Affiner la rechercheCharacteristic flavor of volatile oil from dried fruiting bodies of hericium erinaceus (Bull.: Fr.) pers. / Mitsuo Miyazawa in The journal of essential oil research, Vol. 20 N°5 (Septembre/Octobre 2008)
Titre : Characteristic flavor of volatile oil from dried fruiting bodies of hericium erinaceus (Bull.: Fr.) pers. Type de document : texte imprimé Auteurs : Mitsuo Miyazawa, Auteur ; Naoki Matsuda, Auteur ; Naotaka Tamura, Auteur Année de publication : 2008 Article en page(s) : pp. 420-423 Note générale : Génie Chimique Langues : Anglais (eng) Mots-clés : Hericium erinaceus Hydnaceae Dried fruiting bodies Mushroom volatiles Hexadecanoic acid Linoleic 2-methyl-3-furanthiol 2-ethylpyrazine 2,6-diethylpyrazine Résumé : The components of the volatile oil from dried fruiting bodies of Hericium erinaceus (Bull.: Fr.) Pers. were analyzed by capillary GC and GC/MS. Seventy-seven components, representing 87.6% of the total oil were identified. The main components of the oil were hexadecanoic acid (26.0%), linoleic acid (13.1%), phenylacetaldehyde (8.9%) and benzaldehyde (2.5%). The oil from H. erinaceus was also carried out odor evaluation by GC/MS/Olfactometry and aroma extract dilution analysis (AEDA). As a result, 2-methyl-3-furanthiol, 2-ethylpyrazine and 2,6-diethylpyrazine were considered to be principal contributors of H. erinaceus odor. ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2008.9700046
in The journal of essential oil research > Vol. 20 N°5 (Septembre/Octobre 2008) . - pp. 420-423[article] Characteristic flavor of volatile oil from dried fruiting bodies of hericium erinaceus (Bull.: Fr.) pers. [texte imprimé] / Mitsuo Miyazawa, Auteur ; Naoki Matsuda, Auteur ; Naotaka Tamura, Auteur . - 2008 . - pp. 420-423.
Génie Chimique
Langues : Anglais (eng)
in The journal of essential oil research > Vol. 20 N°5 (Septembre/Octobre 2008) . - pp. 420-423
Mots-clés : Hericium erinaceus Hydnaceae Dried fruiting bodies Mushroom volatiles Hexadecanoic acid Linoleic 2-methyl-3-furanthiol 2-ethylpyrazine 2,6-diethylpyrazine Résumé : The components of the volatile oil from dried fruiting bodies of Hericium erinaceus (Bull.: Fr.) Pers. were analyzed by capillary GC and GC/MS. Seventy-seven components, representing 87.6% of the total oil were identified. The main components of the oil were hexadecanoic acid (26.0%), linoleic acid (13.1%), phenylacetaldehyde (8.9%) and benzaldehyde (2.5%). The oil from H. erinaceus was also carried out odor evaluation by GC/MS/Olfactometry and aroma extract dilution analysis (AEDA). As a result, 2-methyl-3-furanthiol, 2-ethylpyrazine and 2,6-diethylpyrazine were considered to be principal contributors of H. erinaceus odor. ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2008.9700046 Exemplaires
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Titre : Characteristic odor components in the essential oil from yacón tubers (Polymnia sonchifolia Poepp. et Endl.) Type de document : texte imprimé Auteurs : Mitsuo Miyazawa, Auteur ; Naotaka Tamura, Auteur Année de publication : 2008 Article en page(s) : pp. 12-14 Note générale : Génie Chimique Langues : Anglais (eng) Mots-clés : Polymnia sonchifolia Asteraceae Yacón Essential oil composition α -pinene Neo-abienol Cis-abienol 2-acetyl-1,4,5,6-tetrahydropyridine Résumé : The composition of the essential oil from yacón tubers (Polymnia sonchifolia) was analyzed by capillary GC and GC/MS. Sixty-one components, representing 97.7% of the total oil were identified. The main constituents of the oil were α-pinene (33.5%), neo-abienol (15.7%), cis-abienol (15.4%), trans-abienol (7.0%) and 8,12-epoxy-14-labden-13-ol (2.8%). The oil from yacón tubers was also subjected to out odor evaluation by GC-MS-O and AEDA. Nine aroma-active compounds were detected and 2-acetyl-1,4,5,6-tetrahydropyridine was the odor characteristic compound, creating the yacón odor. ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2008.9699409
in The journal of essential oil research > Vol. 20 N°1 (Janvier/Fevrier 2008) . - pp. 12-14[article] Characteristic odor components in the essential oil from yacón tubers (Polymnia sonchifolia Poepp. et Endl.) [texte imprimé] / Mitsuo Miyazawa, Auteur ; Naotaka Tamura, Auteur . - 2008 . - pp. 12-14.
Génie Chimique
Langues : Anglais (eng)
in The journal of essential oil research > Vol. 20 N°1 (Janvier/Fevrier 2008) . - pp. 12-14
Mots-clés : Polymnia sonchifolia Asteraceae Yacón Essential oil composition α -pinene Neo-abienol Cis-abienol 2-acetyl-1,4,5,6-tetrahydropyridine Résumé : The composition of the essential oil from yacón tubers (Polymnia sonchifolia) was analyzed by capillary GC and GC/MS. Sixty-one components, representing 97.7% of the total oil were identified. The main constituents of the oil were α-pinene (33.5%), neo-abienol (15.7%), cis-abienol (15.4%), trans-abienol (7.0%) and 8,12-epoxy-14-labden-13-ol (2.8%). The oil from yacón tubers was also subjected to out odor evaluation by GC-MS-O and AEDA. Nine aroma-active compounds were detected and 2-acetyl-1,4,5,6-tetrahydropyridine was the odor characteristic compound, creating the yacón odor. ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2008.9699409 Exemplaires
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Titre : Characteristic odor components of essential oil from Caesalpinia decapetala Type de document : texte imprimé Auteurs : Mitsuo Miyazawa, Auteur ; Tsukasa Nagata, Auteur ; Hiroshi Nakahashi, Auteur Année de publication : 2013 Article en page(s) : pp. 441-446 Note générale : Génie Chimique Langues : Anglais (eng) Mots-clés : Caesalpinia decapetala Aroma extraction dilution analysis (AEDA) GC–MS GC–O Odor activity values (OAVs) Résumé : The components of the essential oil from Caesalpinia decapetala (Roth) Alston (jaketsuibara) were analyzed by gas chromatography–mass spectrometry (GC–MS). Seventy-two components, representing 99.6% of the total oil were identified by GC–MS. The main components of the oil were β-caryophyllene (17.2%), followed by β-myrcene (16.6%), (E)-β-ocimene (12.4%), limonene (10.4%), and caryophyllene oxide (9.6%). Monoterpenoids and sesquiterpenoids accounted for about 90% of the essential oil. With regard to odor components from essential oil of C. decapetala, it was revealed that β-myrcene and β-caryophyllene affect spicy-odor of the oil, while, (Z)-β-ocimene and (E)-β-ocimene contributed to the sweet odor through gas choromatography olfactometry (GC–O) and aroma extraction dilution analysis (AEDA). On the basis of flavor dilution (FD)-factors and odor activity values (OAVs), monoterpenoids and sesquiterpenoids influence the aroma of this plant and participated in the characteristic odor of C. decapetala. ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/full/10.1080/10412905.2012.703475
in The journal of essential oil research > Vol. 24 N° 5 (Octobre 2012) . - pp. 441-446[article] Characteristic odor components of essential oil from Caesalpinia decapetala [texte imprimé] / Mitsuo Miyazawa, Auteur ; Tsukasa Nagata, Auteur ; Hiroshi Nakahashi, Auteur . - 2013 . - pp. 441-446.
Génie Chimique
Langues : Anglais (eng)
in The journal of essential oil research > Vol. 24 N° 5 (Octobre 2012) . - pp. 441-446
Mots-clés : Caesalpinia decapetala Aroma extraction dilution analysis (AEDA) GC–MS GC–O Odor activity values (OAVs) Résumé : The components of the essential oil from Caesalpinia decapetala (Roth) Alston (jaketsuibara) were analyzed by gas chromatography–mass spectrometry (GC–MS). Seventy-two components, representing 99.6% of the total oil were identified by GC–MS. The main components of the oil were β-caryophyllene (17.2%), followed by β-myrcene (16.6%), (E)-β-ocimene (12.4%), limonene (10.4%), and caryophyllene oxide (9.6%). Monoterpenoids and sesquiterpenoids accounted for about 90% of the essential oil. With regard to odor components from essential oil of C. decapetala, it was revealed that β-myrcene and β-caryophyllene affect spicy-odor of the oil, while, (Z)-β-ocimene and (E)-β-ocimene contributed to the sweet odor through gas choromatography olfactometry (GC–O) and aroma extraction dilution analysis (AEDA). On the basis of flavor dilution (FD)-factors and odor activity values (OAVs), monoterpenoids and sesquiterpenoids influence the aroma of this plant and participated in the characteristic odor of C. decapetala. ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/full/10.1080/10412905.2012.703475 Exemplaires
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Titre : Characteristic odor components of essential oil from dried fruiting bodies of golden oyster mushroom (pleurotus citrinopileatus) Type de document : texte imprimé Auteurs : Mitsuo Miyazawa, Auteur ; Yoshiyuki Dejima, Auteur ; Toshiyuki Takahashi, Auteur Année de publication : 2011 Article en page(s) : pp. 58-63 Note générale : Génie Chimique Langues : Anglais (eng) Mots-clés : Pleurotus citrinopileatus Elsholtzia ketone Curcuphenol 3-methylthio propanal 2,6-dimethyl pyrazine Index. décimale : 646 Résumé : The components of the essential oil of Golden oyster mushroom (Pleurotus citrinopileatus) were analyzed by capillary gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). Fifty-nine components, representing 95.9% of the total oil were identified. The main components of the oil were fatty acids such as palmitic acid (23.3%), linoleic acid (31.3%) and pentadecylic acid (6.0%). Elsholtzia ketone and curcuphenol were identified in the oil of mushroom for the first time. The result of GC-O (gaschromatography olfactometry) and AEDA (Aroma Extract Dilution Analysis) showed that the sulfur and nitrogen-containing components, C8 ketone and C8 aldehyde are responsible for the aroma of P. citrinopileatus. DEWEY : 665 ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2011.9700459
in The journal of essential oil research > Vol. 23 N° 3 (Mai/Juin 2011) . - pp. 58-63[article] Characteristic odor components of essential oil from dried fruiting bodies of golden oyster mushroom (pleurotus citrinopileatus) [texte imprimé] / Mitsuo Miyazawa, Auteur ; Yoshiyuki Dejima, Auteur ; Toshiyuki Takahashi, Auteur . - 2011 . - pp. 58-63.
Génie Chimique
Langues : Anglais (eng)
in The journal of essential oil research > Vol. 23 N° 3 (Mai/Juin 2011) . - pp. 58-63
Mots-clés : Pleurotus citrinopileatus Elsholtzia ketone Curcuphenol 3-methylthio propanal 2,6-dimethyl pyrazine Index. décimale : 646 Résumé : The components of the essential oil of Golden oyster mushroom (Pleurotus citrinopileatus) were analyzed by capillary gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). Fifty-nine components, representing 95.9% of the total oil were identified. The main components of the oil were fatty acids such as palmitic acid (23.3%), linoleic acid (31.3%) and pentadecylic acid (6.0%). Elsholtzia ketone and curcuphenol were identified in the oil of mushroom for the first time. The result of GC-O (gaschromatography olfactometry) and AEDA (Aroma Extract Dilution Analysis) showed that the sulfur and nitrogen-containing components, C8 ketone and C8 aldehyde are responsible for the aroma of P. citrinopileatus. DEWEY : 665 ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2011.9700459 Exemplaires
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Titre : Essential oil and headspace constituents from the aerial parts of aster ageratoides turcz. var. ovatus nakai Type de document : texte imprimé Auteurs : Mitsuo Miyazawa, Auteur ; Jyunichi Kawata, Auteur ; Kanako Kohno, Auteur Année de publication : 2008 Article en page(s) : pp. 9-11 Note générale : Génie Chimique Langues : Anglais (eng) Mots-clés : Aster ageratoides var. ovatus Compositae Essential oil composition Headspace volatiles Bornyl acetate Résumé : The compositions of the essential oil from the aerial parts of Aster ageratoides var. ovatus (Compositae), have been investigated by GC and GC/MS. The volatile components were also isolated by headspace techniques and analyzed. As a result, the oil was revealed the presence of 106 components, representing 97.5% of the total oil. The main components of the oil were bornyl acetate (13.0%), terpinolene (9.7%), bicyclosesquiphellandrene (9.5%), (E)-β-ocimene (9.1%) and (Z)—β-ocimene (7.6%). Twenty-one components accounting for 99.6% of the headspace constituents were identified. ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2008.9699408
in The journal of essential oil research > Vol. 20 N°1 (Janvier/Fevrier 2008) . - pp. 9-11[article] Essential oil and headspace constituents from the aerial parts of aster ageratoides turcz. var. ovatus nakai [texte imprimé] / Mitsuo Miyazawa, Auteur ; Jyunichi Kawata, Auteur ; Kanako Kohno, Auteur . - 2008 . - pp. 9-11.
Génie Chimique
Langues : Anglais (eng)
in The journal of essential oil research > Vol. 20 N°1 (Janvier/Fevrier 2008) . - pp. 9-11
Mots-clés : Aster ageratoides var. ovatus Compositae Essential oil composition Headspace volatiles Bornyl acetate Résumé : The compositions of the essential oil from the aerial parts of Aster ageratoides var. ovatus (Compositae), have been investigated by GC and GC/MS. The volatile components were also isolated by headspace techniques and analyzed. As a result, the oil was revealed the presence of 106 components, representing 97.5% of the total oil. The main components of the oil were bornyl acetate (13.0%), terpinolene (9.7%), bicyclosesquiphellandrene (9.5%), (E)-β-ocimene (9.1%) and (Z)—β-ocimene (7.6%). Twenty-one components accounting for 99.6% of the headspace constituents were identified. ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2008.9699408 Exemplaires
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