紀要論文 調理システムの違いによる食品のにおいへの影響 ~インカートクッキングシステムとクックサーブの比較~
Effect of cooking systems on odor of foods - (Conpararion of ) In-cart cooking system and cook serve system -

樽井, 雅彦  ,  窪田, 翔一  ,  松田, 衣里加  ,  吉田, 芽生  ,  伊佐, 公男  ,  下村, 昭夫  ,  中村, 薫  ,  Tarui, Masahiko  ,  Kubota, Sho-ichi  ,  Matsuda, Erika  ,  Yoshida, May  ,  Isa, Kimio  ,  Shimomura, Akio  ,  Nakamura, Kaoru

7pp.1 - 6 , 2016-03-31 , 仁愛大学
ISSN:21853363
NII書誌ID(NCID):AA12463806
内容記述
Odors of meat and potate stew cooked by the In-Cart cooking system were determined usingthe GC-MS system and compared with those from commonly used cook-serve systems.The sensory evaluation of these odors was carried out by 40 students. Odors of ingredients of the stew such as potato, carrot and onion were measured with GC-MS to determine the origin of the odors of the stew. Although GS-MS measurements showed that the odors of the stew from the cook-serve system was stronger than those from the In-Cart cooking system, the results of the sensory evaluation indicated that the odors of the In-Cart cooking system were stronger than those from the cook-serve system. The result was explainable by the fact that compounds with strong odors such as concentrations of sulfur-containing compounds and aldehydes were high with the In-Cart cooking system.
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http://crf.flib.u-fukui.ac.jp/dspace/bitstream/10461/28060/1/%e4%bb%81%e6%84%9b%e5%a4%a7%e5%ad%a6%e7%a0%94%e7%a9%b6%e7%b4%80%e8%a6%81%ef%bc%88%e4%ba%ba%e9%96%93%e7%94%9f%e6%b4%bb%e5%ad%a6%e9%83%a8%e7%af%87%ef%bc%89%e7%ac%ac7%e5%8f%b7-1-10p.pdf

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