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The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus >
No.39 (1992/12) >

 
Title :サトウキビ品種における相異なる搾汁液の香気特性(生物資源科学科)
Title alternative :Comparison of flavor profiles in the juices expressed from varietal sugarcanes with or without rind (Department of Bioscience and Biotechnology)
Authors :仲宗根, 洋子
和田, 浩二
朝田, 尚吾
又吉, 悟
松田, 竜
島袋, 正樹
Authors alternative :Nakasone, Yoko
Wada, Kouji
Asada, Shogo
Matayoshi, Satoru
Matsuda, Ryo
Shimabuku, Masaki
Issue Date :1-Dec-1992
Abstract :5品種10蔗汁試料を用い,ミル汁およびセパレーション汁の化学成分,香気成分に関する比較検討を行った。化学成分のうちの有機酸量において,両蔗汁間の違いはほとんど認められなかったが品種による違いはあるものと推測した。両蔗汁の香気成分には,酸,エステル,アルコール類およびフェノール類が検出され,黒糖や糖蜜の特有香成分の一つとされているバニリンが,蔗汁に存在することが明らかとなった。各試料の香気濃縮物のクロマトパターンは類似していて,試料の違いによる特異な成分は認められなかった。しかしながら,定量的には,蔗汁およびサトウキビ品種の違いにより,それぞれ,特徴的な香気成分の増減が認められた。10試料の蔗汁は,それぞれ異なる香気特性を有することが示唆された。とくに,Badila品種では,両蔗汁間および他品種との香気組成は明らかに異なっていた。
Two types of fresh juice from sugarcane with rind (juice M) or without rind (juice S) were prepared from every five sugarcane varieties used in this work. The quantitative differences in organic acids were not shown between juice M and juice S, but could not be neglected among varieties. In Table 2 and Table 3,one main peak, peak 29,was high in juice S and low in juice M. In contrast to peak 29,the other main peak, peak 76,was low in juice S and high in juice M. Much higher levels of peak 29,shown above, might explain the presence of a tendency for volatile compounds to be released into juice S. Peak 29 and peak 76 in variety Badila had maximum levels, respectively, in all samples. The concentration of peak 1-40 fraction corresponding to a volatile flavor fraction was 40-50% in juice M and 55-70% in juice S of all cane varieties except Badila. A ratio of the content of juice S to that of juice M was 1.4. However, that fraction in variety Badila was 24% and relatively low in juice M, but increased to 49% in juice S. A ratio of the content of juice S to that in juice M in variety Badila was 2.0. For the concentration of peak 41-89 fraction corresponding to compounds with higher boiling point, that fraction in variety Badila was relatively high, 76%, in juice M as compared with the other varietal juices (50-60%). That fraction was 40-60% in all five juices S, being much less than that in juices M. The ratios of peak 41-89 fraction to peak 1-40 fraction were variable, 3 in Badila juice M and 1 in Badila juice S. It was found that in all varieties peak 1-40 fraction was high in juice S and peak 41-89 fraction was low in juice M. These results explain the presence of differences in the flavor profiles of the two types of juice and in those of five varieties. Those differences were especially evident in variety Badila.
Type Local :紀要論文
ISSN :0370-4246
Publisher :琉球大学農学部
URI :http://hdl.handle.net/20.500.12000/3816
Citation :琉球大学農学部学術報告 = The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus no.39 p.115 -123
Appears in Collections:No.39 (1992/12)

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