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著者佐川岳人, 西香菜子, 納富美穂, 平岡龍之, 塚

本和巳, 早川和一

著者別表示 Sagawa Takehito, Nishi Kanako, Notomi Miho, Hiraoka Tatsuyuki, Tsukamoto Kazumi, Hayakawa Kazuichi

雑誌名日本食品科学工学会誌

巻 58

号 5

ページ 222‑228

発行年 2011‑05‑15

URL http://doi.org/10.24517/00063602

doi: 10.3136/nskkk.58.222

Creative Commons : 表示 ‑ 非営利 ‑ 改変禁止 http://creativecommons.org/licenses/by‑nc‑nd/3.0/deed.ja

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*

**

36 222

sagawa@sbfoods.co.jp

: sweet basil, odor-active compound, herbal tea, hot-water extraction, tissue structure

:

volving hot-water extraction. Sensory evaluation revealed

-octanol, (E)- -hexenal and (Z)- -hexenol) from herbal teas A quality evaluation method for dried herbs was stud- ied with sweet basil leaves (fresh, air-dried, freeze-dried and vacuum-dried sweet basil leaves) as herbal teas, in- that the ﬂavor of herbal tea with vacuum-dried sweet basil leaves was similar to that with fresh leaves. Seven odor-active compounds (cineole, linalool, eugenol, octanal, were identiﬁed by capillary gas chromatographic-mass spectrometry and olfactometry analysis, and it was con- sidered that three compounds (octanal, (E)- -hexenal and (Z)- -hexenol) were key compounds for describing the results of sensory evaluation. The structure of dried sweet basil leaves with water-absorption and fresh leaves was observed by di erential interference contact microscopy, and their rheological characteristics were measured for storage modulus. As a result, the characteristics of vacuum-dried sweet basil were similar to those of fresh basil. These results suggest that investigation of the aroma using hot-water extraction, tissue structure and rheological characteristics could be e ective approaches to qualitatively evaluate dried herbs.

(Received Oct. , ; Accepted Jan. , ) Institute, National Agriculture and Food Research

Miyamoto-cho, Itabashi-ku, Tokyo

Takehito Sagawa , Kanako Nishi, Miho Notomi,

Nippon Shokuhin Kagaku Kogaku Kaishi Vol. , No. , ( )

*

**

Quality Evaluation of Dry Sweet Basil Leaves with Comparative Analysis of Aroma Compounds

and Leaf Tissue Structure

Tatsuyuki Hiraoka, Kazumi Tsukamoto*

and Kazuichi Hayakawa**

Research and Analysis Center, Research and Product Development Division, S&B FOODS Incorporated,

* Food Engineering Division, National Food Research Organization, Kannondai,

Tsukuba, Ibaraki

** Institute of Medical, Pharmaceutical and Health Science, Kanazawa University, Kakuma-machi,

Kanazawa-shi, Ishikawa

* **

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Wang, D., Kurasawa, E., Yamaguchi, Y., Kubota, K. and J. Agric.

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