1. 連続水蒸気蒸留抽出とAEDA 法による クッキーに含まれる主要な 臭い物質の同定
- Author
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江木伸子, 平尾和子, 三星沙織, 米山陽子, 村上昌弘, and 田中直義
- Abstract
A basic cookie mix was made using wheat flour (45%), shortening (25%), sugar (20%) and whole egg (10%). Cookies were baked at 170°C for 11 minutes. Aromatic compounds contained in the cookie were extracted into diethyl ether using a simultaneous steam distillation extraction process. The diethyl ether extract was then concentrated and the aromatic compounds contained therein were identified by gas chromatography-mass spectrometry using a DB-WAX column. A total of 65 compounds were identified, and their aromatic intensity and characteristics were analyzed using the aroma extract dilution analysis method. The main aromatic compounds in the cookies were 2,5-dimethylpyrazine, followed by 1-octen-3-one, and 2-acetyl-1-pyrroline. Other aromatic compounds identified were pyrazines, aldehydes and ketones. [ABSTRACT FROM AUTHOR]
- Published
- 2020
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