Taste Research Laboratory，En gineeringDivision，S atake Co.
Graduate School of Systems Engineering，Kinki University.
Taste Research Laboratory，En gineeringDivision，S atake Co.
Konan Chemistry Industry Co.，Lt d.
Department of Biotechnology and Chemistry，Faculty of Engineering，Ki nki University.
Konan Chemistry Industry Co.，Lt d.
版
publisher
出版者 名前
近畿大学工学部
出版社 カナ
キンキ ダイガク コウガクブ
出版社 ローマ字
Kinki daigaku kogakubu
出版年(from)
2009
出版年(to)
12-21
日付 作成日
2010-05-20
雑誌名
近畿大学工学部研究報告
雑誌名(英)
Research reports of the Faculty of Engineering, Kinki University
号
43
ページ
1 - 11
発行年
2009-12-01
ISSN
0386491X
抄録
In our examination，the influence of leaf which contain 2-acetyl-1-pyrroline odor in improving the taste evaluation and anti-oxidation effects were tested. Pandanus amaryllifolius Roxb. leaf was added to the Nihonbare rice (Old rice)produced in Shiga prefecture in 2001，2004 and 2006. As ar esult，1g of Pandanus amaryllifolius Roxb. leaf proved improvement in the taste evaluation and anti-oxidation effects of the old rice. Specifically，we observed the gain of free amino acids (threonine or alanine) which improve the taste evaluation and obtained cooked rice with good flavor. Also，improvement of DPPH radical scavenge effect was observed in this experiment.
<研究論文>古米(2001,2004および2006年度収穫米(滋賀県産日本晴))に及ぼすニオイタコノキ葉(Pandanus amaryllifolius Roxb.)の化学成分の影響
AN00063799-20091221-0001.pdf
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