A Comparison of the Odor Component and the Physical Characteristic and the Sensory Evaluations in Commercial Konjac (Amorphophallus konjac)
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Accession number;04A0049346
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| Title;A Comparison of the Odor Component and the Physical Characteristic and the Sensory Evaluations in Commercial Konjac (Amorphophallus konjac) |
| Author;
NOGUCHI SACHIKO
(Seitoku Univ., JPN)
KONDO AI
(Seitoku Univ., JPN)
SASAKI HIROKO
(Seitoku Univ., JPN)
TANABE HISAKO
(Seitoku Univ., JPN)
KIMURA TOMOKO
(Sugiyama Jogakuen Univ., JPN)
GOTO MASAHIKO
(Kan'etsubussan)
SUGAHARA TATSUYUKI
(Seitoku Univ., JPN)
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Journal Title;Journal for the Integrated Study of Dietary Habits
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Journal Code:L3330A
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ISSN:1346-9770
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VOL.14;NO.3;PAGE.207-214(2003)
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| Figure&Table&Reference;FIG.2, TBL.13, REF.9 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The fracture characteristic values and component values mainly on calcium and TMA were investigated for 10 types of devil's tongues. In addition, sensory test mainly on the smell was carried out. The results were analyzed for inter-correlation (n=10, P<0.05). Statistically significant correlation were found in the following: 1) Those that have high ash content had strong odor, less transparency, and less white and were not liked. 2) Those that have high calcium content were evaluated as less transparent and have harsh taste, and were not liked. 3) Those with high content of TMA had strong odor, and were also disliked. The TMA content in the devil's tongue decreased when duration of heating was increased. |
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