スズキ ヨシタケ   Suzuki Yoshitake
  鈴木 義丈
   所属   明治大学  理工学部
   職種   専任講師
言語種別 英語
発行・発表の年月 2007/03
形態種別 学術雑誌
標題 Deodorisation of off-odour during sweet potato juice production by employing physical and chemical deodorants
執筆形態 共著(筆頭者以外)
掲載誌名 Food Chemistry
巻・号・頁 105(3),pp.454–461
著者・共著者 Kazuhiko Tamaki, Takeshi Tamaki, Yoshitake Suzuki
概要 The mechanism and efficiency of three types of deodorants, namely activated carbon (AC), maltosyl cyclodextrin (MCD) and apple polyphenol (AP), in reducing the ‘‘boiled heavy odour” of saccharified sweet potato juice was investigated. The highest deodorising efficiency of AC, followed by MCD and AP, was confirmed by using the electronic nose and sensory analysis. Furthermore, flavour compounds in the sweet potato juice were identified by GC–MS analysis. While AC decreased the peak intensities of all the compounds to
below the minimum detection limit, MCD, which eliminated the odour components by the formation of enclosure compounds, did not reduce the peak intensities to a similar extent. The mechanisms of adsorption with AC and envelopment with MCD for the identified odour components of sweet potato juice was also clarified.
DOI 10.1016