Identification and Formation of Volatile Components Responsible for the Characteristic Aroma of Mat Rush (Igusa)

Kenji KUMAZAWA; Nao SAKAI; Hiroko AMMA; Satoshi SAKAMOTO; Masaki KODAMA; Yoshiyuki Wada; Osamu Nishimura

doi:10.1271/bbb.100053

journal article Jun 23, 2010

Identification and Formation of Volatile Components Responsible for the Characteristic Aroma of Mat Rush (Igusa)

Kenji KUMAZAWA Nao SAKAI Hiroko AMMA Satoshi SAKAMOTO Masaki KODAMA Yoshiyuki Wada Osamu Nishimura

Bioscience, Biotechnology, and Biochemistry Vol. 74 No. 6 pp. 1231-1236 · Informa UK Limited

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References

6

[1]

1) Morita H, “All of Igusa” (in Japanese), ed. Shimizu A, Shin-Me, Yokohama, pp. 106–117 (2008).

[2]

2) Morita H, “All of Igusa” (in Japanese), ed. Shimizu A, Shin-Me, Yokohama, pp. 18–23 (2008).

[3]

6) Schieberle P, “Characterization of Food: Emerging Methods,” ed. Goankar A, Elsevier, Amsterdam, pp. 403–431 (1995).

[4]

7) Belitz HD, Grosch W, and Schieberle P, “Food Chemistry” 3rd revised edition, Springer-Verlag, Berlin, Heidelberg, pp. 342–408 (2004). 10.1007/978-3-662-07279-0_6

[5]

12) Morita H, “All of Igusa” (in Japanese), ed. Shimizu A, Shin-Me, Yokohama, pp. 126–127 (2008).

[6]

16) Belitz HD, Grosch W, and Schieberle P, “Food Chemistry” 3rd revised edition, Springer-Verlag, Berlin, Heidelberg, pp. 157–244 (2004). 10.1007/978-3-662-07279-0_4

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Details

Published: Jun 23, 2010
Vol/Issue: 74(6)
Pages: 1231-1236

Authors

Department of Hepato-Biliary-Pancreatic Surgery, Clinical Research Institute, National Hospital Organization Kyushu Medical Center, Fukuoka, Japan

O

Osamu Nishimura

Cite This Article

Kenji KUMAZAWA, Nao SAKAI, Hiroko AMMA, et al. (2010). Identification and Formation of Volatile Components Responsible for the Characteristic Aroma of Mat Rush (Igusa). Bioscience, Biotechnology, and Biochemistry, 74(6), 1231-1236. https://doi.org/10.1271/bbb.100053

Identification and Formation of Volatile Components Responsible for the Characteristic Aroma of Mat Rush (Igusa)

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