㫽ྲྀ┴⏘ᴗᢏ⾡ࢭࣥࢱ࣮◊✲ሗ࿌ No.19 (2016)ࢽ࢜࢖㸦㟷⮯ࡳ➼㸧ࡀႴዲᛶ࡟ᙳ㡪ࡋࡸࡍ࠸㎰⏘ຍᕤရࡢ㢼࿡ᨵၿᢏ⾡ࡢ㛤Ⓨ
Development of Flavor Improvement Technology for |Processed Farm Products, Which Have an Odor (Green-Beany Flavor)that Easily Affects Preferenceຍ⇕࡟ࡼࡿ㟷⮯ࡳࡸ࢘ࣜ⮯ࡢኚ໬࡟ࡘ࠸࡚For Changes in Green-Beany and Gourd Flavors with Heating▮㔝ཎὈኈ㸨࣭᭷⚟୍㑻㸨
Taishi Yanohara and Ichiro Arifuku
㸨㣗ရ㛤Ⓨ◊✲ᡤ ࢔ࢢࣜ㣗ရ⛉ᐁ⬟ホ౯࠾ࡼࡧ GC/MS㸦࢞ࢫࢡ࣐ࣟࢺࢢࣛࣇ㉁㔞ศᯒ⿦⨨㸧ศᯒ࡟ࡼࡗ࡚ࠊࢺ࣐ࢺ࡜ࢫ࢖࢝ࢆຍ⇕ࡋࡓሙྜࡢ㟷⮯ࡳࡸ࢘ࣜ⮯ࡢᣦᶆ࡜࡞ࡿᡂศࢆ㑅ᢤࡋࠊ㟷⮯ࡳࡸ࢘ࣜ⮯ࡀᑡ࡞ࡃ࡞ࡿࡇ࡜ࢆ☜ㄆࡋࡓࠋ ࢫ࢖࢝ࡢ࢘ࣜ⮯ࢆపῶࡋࠊࢫ࢖࢝ࡽࡋ࠸㤶ࡾࢆṧࡍຍᕤ᪉ἲ࡜ࡋ࡚ࠊࢯࣇࢺࢫࢳ࣮࣒ฎ⌮ࡀ᭷ຠ࡛࠶ࡗࡓࠋ ࡣࡌࡵ࡟㏆ᖺࠊ㸴ḟ⏘ᴗ໬ࡀ᥎㐍ࡉࢀࠊ㎰⏘ຍᕤရࡢ⏕⏘㔞ࢱ࣐ࢿࢠࠊࢩࢯⴥࠊࢦ࣮ࣖࠊᯞ㇋ࠊࢯࣛ㇋ࠊࢧࢶ࣐࢖ࡀቑຍഴྥ࡟࠶ࡿࠋࡑ࠺࠸ࡗࡓ࡞࠿ࠊ┴ෆ࡛ࠊࡇࢀࡲࣔ࡞࡝㸧ࢆฎ⌮ࡋࡓሙྜ࡟ࠊ㣗ᮦࡢ⏕ࡢ㣗ឤࢆ⥔ᣢࡋ࡛࠶ࡲࡾຍᕤ࡟฼⏝ࡉࢀ࡚ࡇ࡞࠿ࡗࡓࢫ࢖࢝࡞࡝ࢆ⏝ࡘࡘࠊ⏑࿡ࡸ᪨࿡ࡀቑຍࡍࡿࡇ࡜ࡀሗ࿌ࡉࢀ࡚࠸ࡿ  ࠊ࠸ࡓຍᕤရసࡾࡀ㐍ࡵࡽࢀ࡚࠸ࡿࡀࠊ࡟࠾࠸࡞࡝ࡢႴࠋࡇࡢຍᕤ᪉ἲ࡟࠾ࡅࡿ࡟࠾࠸ࡢኚ໬࡟ࡘ࠸࡚ࡣሗ࿌ዲᛶࡀㄢ㢟࡜ࡋ࡚ᣲࡆࡽࢀ࡚࠸ࡿࠋ㣗ရຍᕤ࡛ࡣࠊಖᏑᛶࡸᰤ㣴౯ࡔࡅ࡛࡞ࡃࠊ㣗ရࡢࡉࢀ࡚࠸࡞࠸ࡀࠊ⨾࿡ࡋࡉࢆ㜼ᐖࡍࡿ᥹Ⓨᛶᡂศࢆ㣕࠾࠸ࡋࡉ࡟㛵ࢃࡿႴዲᛶࡶ㔜どࡍࡿᚲせࡀ࠶ࡿࠋ㣗ရᩓࡉࡏࡓࡾࠊᑡ࡞ࡃࡍࡿྍ⬟ᛶࡀ࠶ࡿ࡜ࡉࢀ࡚࠸ࡿ  ࠋࡢ࠾࠸ࡋࡉ࡟ࡣࠊᵝࠎ࡞せ⣲ࡀ㛵୚ࡋ࡚࠾ࡾࠊ୺࡟ࠊ
࿡ぬ㸦⏑࿡ࠊ㓟࿡ࠊⱞ࿡ࠊሷ࿡ࠊ࠺ࡲ࿡ࠊ㎞࿡ࠊ῰࿡㸧ࠊ ᐇ㦂᪉ἲႥぬ㸦࡟࠾࠸㸧ࠊ㣗ឤ㸦ࢸࢡࢫࢳ࣮ࣕ㸧
ࠊどぬ㸦Ⰽࠊᙧ

 ౪ヨᮦᩱ≧㸧ࠊ⫈ぬࡀ㔜せ࡞ᙺ๭ࢆᯝࡓࡋ࡚࠸ࡿ࡜⪃࠼ࡽࢀ࡚࠸ ᖹᡂ 27 ᖺ࠾ࡼࡧᖹᡂ 28 ᖺ࡟㫽ྲྀ┴ᅬⱁヨ㦂ሙ᪥༡ࡿࠋࡑࡢ୰࡛ࡶႥぬ࠿ࡽᚓࡽࢀࡿ᝟ሗࡀ㔜せ࡛࠶ࡿ࡜ヨ㦂ᆅ࡛᱂ᇵࡉࢀࠊ8 ᭶࡟཰✭ࡉࢀࡓࢺ࣐ࢺ㸦ရ✀㸸ゝࢃࢀ࡚࠸ࡿࠋ

᱈ኴ㑻ࢧࢽ࣮ࠊᖹᆒ㔜㔞㸸197.3±25.4 g㸧ࢆヨ㦂࡟⏝࠸ࡓࠋࡲࡓࠊࢫ࢖࢝㸦ᖹᆒ㔜㔞 7.59±0.35 kg㸧ࡣࠊ9 ᭶࡟ᮏ◊✲࡛ࡣࠊ㔝⳯᎘࠸ࡢே࡛ࡶ㣗࡭ࡸࡍ࠸ၟရࡢ㛤཰✭ࡉࢀࡓࡶࡢࢆ JA 㫽ྲྀ୰ኸࡼࡾධᡭࡋࡓࠋ

Ⓨࡸ≉⏘ရࡢ〇㐀࡟ࡘ࡞ࡆࡿࡇ࡜ࢆ┠ⓗ࡜ࡋࠊࢺ࣐ࢺࡸࢫ࢖࢝࡞࡝ࡢ㟷⮯ࡳࡸ࢘ࣜ⮯➼ࢆᑡ࡞ࡃࡍࡿຍᕤ᪉

 ࢯࣇࢺࢫࢳ࣮࣒ฎ⌮ἲ࡟ࡘ࠸᳨࡚ウࡋ࡚࠸ࡿࠋ௒ᅇࡣࠊᐁ⬟ホ౯࡜ GC/MSศᯒ࡟ࡼࡗ࡚ࠊࢺ࣐ࢺ࡜ࢫ࢖࢝ࢆຍ⇕ࡋࡓ㝿ࡢ࡟࠾࠸ຍ⇕≉ᛶࡢඃࢀࡓ‵ࡾ㣬࿴✵Ẽࢆ฼⏝ࡋࠊ40㹼95Υࡢኚ໬ࢆㄪ࡭ࠊ㟷⮯ࡳࡸ࢘ࣜ⮯ࡢᣦᶆ࡜࡞ࡿᡂศࢆ㑅ࡢ⠊ᅖࡢ㐺 ࡟ไᚚࡉࢀࡓ⵨Ẽ㞺ᅖẼ࡛㣗ᮦࢆㄪ⌮ຍᢤࡋࠊ㟷⮯ࡳࡸ࢘ࣜ⮯ࢆపῶࡍࡿຍᕤ᪉ἲ࡜ࡋ࡚ࠊࢯᕤࡍࡿࢯࣇࢺࢫࢳ࣮࣒࡟ࡼࡗ࡚ࠊࢫ࢖࢝㸦ᯝ⫗㸧ࢆฎࣇࢺ㸦ప 㸧ࢫࢳ࣮࣒ฎ⌮ࢆ᳨ウࡋࡓࠋࡇࡢᢏ⾡࡟ࡘ⌮ࡋࡓࠋ⬺Ẽ࣭ẅ⳦ᗜ㸦࡞ࡵࡽ࠿ࡃࢇ௜ᒓࠊ࢔ࣛࣁࢱ࠸࡚ࡣࠊ㎰⏘≀㸦ࢪࣕ࢞࢖ࣔࠊࢽࣥࢪࣥࠊࢲ࢖ࢥࣥࠊࣇ࣮ࢻ࣐ࢩࣥ㸧࡟ࡼࡾࠊ60 Υ࡛ 30 ศ㛫⾜ࡗࡓ㸦ᅗ 1㸧ࠋ45

35 Υ࠿ࡽ 240 Υࡲ࡛ 10 Υ/min ࡢ㏿ᗘ࡛᪼ ࡋࡓࠋ࣒࣊ࣜ࢘࢞ࢫࢆ࢟ࣕࣜ࢔࡜ࡋࠊὶ㏿ࡣ 2.44 mL/minࠊὀධཱྀ ᗘࡣ 200 Υࠊࢫࣉࣜࢵࢺẚࡣ 1:1 ࡜ࡋࡓࠋ࢖࢜ࣥ໬㟁ᅽࡣ 70 eV㸦EI㸧ࠊࢺࣛࣥࢫࣇ࢓࣮ࣛ࢖ࣥ 250 Υࠊ࢖࢜ࣥ※ ᗘ 200 Υ࡟࡚ ᐃࢆ⾜ࡗࡓࠋศ㞳ࡉࢀࡓᡂ
ศࡣࠊSIM ศᯒ࡟ࡼࡗ࡚ᚓࡽࢀࡓ㉁㔞ࢫ࣌ࢡࢺࣝ࡜ࡢẚ㍑ཬࡧࣛ࢖ࣈ࣮ࣛࣜࣜࢧ࣮ࢳࢩࢫࢸ࣒㸦NIST Mass
Spectra Data Base㸧࡟ࡼࡿ᳨⣴࡟ࡼࡾྠᐃࡋࡓࠋ

ᅗ 1 ࢯࣇࢺࢫࢳ࣮࣒ฎ⌮㸦ࢫ࢖࢝㸸60Υ, 30 ศ㛫㸧 ࡲࡓࠊࢺ࣐ࢺࡢ㟷⮯ࡳᡂศ࡜ࢫ࢖࢝ࡢ࢘ࣜ⮯ᡂศ࡟ࡘ࠸࡚ࡣࠊGC/MS ࡟᥋⥆ࡋࡓ࡟࠾࠸Ⴅࡂࢩࢫࢸ࣒

 ᐁ⬟ホ౯㸦Sniffer 9000 System, ᓥὠ〇సᡤ㸧ࢆ⏝࠸ࡓࢫࢽࢵࣇ ࢺ࣐ࢺࡢ࡟࠾࠸࡟ࡘ࠸࡚ࡣࠊࢺ࣐ࢺࢆ㸲➼ศࡋࡓᚋࠊ

࢕ࣥࢢ࡟ࡼࡾ᥎ᐃࡋࡓࠋ

୕᪉⿄㸦KNP-S 27, (⦪ 200 mmࠊᶓ 300 mm)㸧࡟ධࢀࠊ90 Υ࡛ࠊ1ࠊ5ࠊ10 ศ㛫ຍ⇕ࡋࡓヨᩱ࡟ࡘ࠸࡚ࠊ3 ẁ㝵 ⤖ᯝ࡜⪃ᐹ⤯ᑐホ౯ἲ㸦0㸸㟷⮯ࡳࡀ࡞࠸ࠊ1㸸ᑡࡋ㟷⮯࠸ࠊ2㸸㟷 ᐁ⬟ホ౯⮯࠸㸧࡛ᙜ◊✲ᡤ⫋ဨ 5 ྡ࡟ࡼࡾホ౯ࡋࡓࠋ  ࢺ࣐ࢺࡢ㟷⮯ࡳ࡟ࡘ࠸࡚ࡢᐁ⬟ホ౯⤖ᯝࢆᅗ  ࡟♧ࢫ࢖࢝ࡢ࡟࠾࠸࡟㛵ࡋ࡚ࡣࠊ࢘ࣜ⮯࠾ࡼࡧࢫ࢖࢝ࡽ

ࡋࡓࠋࢺ࣐ࢺࡣࠊ90 Υ࡛ 1 ศ㛫ຍ⇕ࡋࡓ≧ែ࡛ࡣ㟷⮯ࡋ࠸㤶ࡾ࡟ࡘ࠸࡚ࠊྛฎ⌮༊࠙㸦ᮍຍ⇕ࠊࢯࣇࢺࢫࢳ࣮

ࡳࡀᙉࡃࠊ5 ศ㛫ຍ⇕ࡋࡓヨᩱࡣ㟷⮯ࡳࡀṧࡗ࡚࠸ࡿ࣒ฎ⌮༊ࠊຍ⇕ฎ⌮༊㸦90 Υ, 10 ศ㛫㸧㸧ࠚࡢヨᩱ࠿ࡽ࡜ホ౯ࡉࢀࡓࡀࠊ10 ศ㛫ຍ⇕ࡋࡓሙྜࡣ㟷⮯ࡳࡀ࡞࠸ㄪ〇ࡋࡓᯝỒ࡟ࡘ࠸࡚ࠊ㸳ẁ㝵⤯ᑐホ౯ἲ㸦࢘ࣜ⮯࡟࡜ホ౯ࡉࢀࡓࠋ90 Υ࡛ 10 ศ㛫ຍ⇕ࡋࡓヨᩱࡢ࡟࠾࠸

ࡘ࠸࡚ࡣࠊ1㸸ᙅ࠸ࠊ2㸸ࡸࡸᙅ࠸ࠊ3㸸ࡩࡘ࠺ࠊ4㸸ࡸࡣ᫂ࡽ࠿࡟ᮍຍ⇕ࡢࡶࡢ࡜␗࡞ࡗ࡚࠸࡚ࠊ⏑ࡃ㔜࠸࡟ࡸᙉ࠸ࠊ5㸸ᙉ࠸࡛ホ౯ࡋࠊ㤶ࡾ࡟ࡘ࠸࡚ࡣࠊ 1㸸ᝏ࠸ࠊ࠾࠸࡟ኚ໬ࡋ࡚࠸ࡿࡼ࠺࡟ឤࡌࡽࢀࡓࠋ

2㸸ࡸࡸᝏ࠸ࠊ3㸸ࡩࡘ࠺ࠊ4㸸ࡸࡸⰋ࠸ࠊ5㸸Ⰻ࠸㸧࡛㟷⮯ࡳᡂศࡀῶᑡࡋࡓ୍᪉࡛ࠊቑຍࡋࡓᡂศࡢᏑᅾ

ᙜ◊✲ᡤ⫋ဨ 12 ྡ࡟ࡼࡾホ౯ࡋࡓࠋࡀ⪃࠼ࡽࢀࡿࠋ௒ᅇࡣࠊຍ⇕⮯ᡂศ࡜ࡋ࡚ሗ࿌ࡉࢀ࡚
࠸ࡿࢪ࣓ࢳࣝࢫࣝࣇ࢕ࢻ  ࡞࡝ࡣ᳨ฟࡉࢀ࡞࠿ࡗࡓࠋ

 ᥹Ⓨᛶᡂศࡢᤕ㞟௒ᚋࠊ ᐃ᮲௳࡞࡝ࢆ᳨ウࡋ࡚ࠊࡇࡢⅬ࡟ࡘ࠸᳨࡚ウࢫࢡ࣮ࣜࣗ࢟ࣕࢵࣉ௜ࡁ 10 ml ᐜࣂ࢖࢔ࣝ୰࡟ࠊࢺ

ࡋ࡚࠸ࡁࡓ࠸ࠋ

࣐ࢺࡲࡓࡣࢫ࢖࢝ 0.5 g ࢆ᥇ྲྀࡋࠊ50 Υ࡛ 5 ศ㛫ຍࢫ࢖࢝ࡢ࢘ࣜ⮯࡟ࡘ࠸࡚ࡢᐁ⬟ホ౯⤖ᯝࢆᅗ 3 ࡟♧ࡋࡓᚋࠊDVB/CAR/PDMS ࢆ྾╔ᮦ࡜ࡋࡓ SPME ࣇ࢓ࡋࡓࠋࢫ࢖࢝࡟ࡘ࠸࡚ࡣࠊᮍຍ⇕ࡢ≧ែ࡛ࡣࠊࢫ࢖࢝࢖ࣂ࣮㸦ࢩࢢ࣐࢔ࣝࢻࣜࢵࢳ㸧ࢆࣂ࢖࢔ࣝෆ࡟ᤄධࡋࠊࡽࡋ࠸㤶ࡾࡀࡍࡿࡶࡢࡢ࢘ࣜ⮯ࡀᙉࡃࠊ90 Υ࡛ 10 ศ50 Υ࡛ 15 ศ㛫ࠊ࣊ࢵࢻࢫ࣮࣌ࢫ୰ࡢ᥹Ⓨᛶᡂศࢆᤕ㛫ຍ⇕ࡋࡓሙྜࡣࠊ࢘ࣜ⮯ࡔࡅ࡛࡞ࡃࢫ࢖࢝ࡽࡋ࠸㤶㞟ࡋࡓࠋࡾࡶᑡ࡞ࡃࠊࢯࣇࢺࢫࢳ࣮࣒ฎ⌮༊㸦60 Υ࡛ 30 ศ㛫ฎ⌮㸧࡟㛵ࡋ࡚ࡣࠊ࢘ࣜ⮯ࡀపῶࡋࠊࢫ࢖࢝ࡽࡋ࠸㤶 ᥹Ⓨᛶᡂศࡢศᯒࡾࡶṧࡗ࡚࠸ࡿ࡜ホ౯ࡉࢀࡓࠋ ᥹Ⓨᛶᡂศࡣࠊ࢞ࢫࢡ࣐ࣟࢺࢢࣛࣇ㉁㔞ศᯒ⿦⨨
㸦GC/MS-QP2010 Plusࠊᓥὠ〇సᡤ㸧ࢆ⏝࠸࡚ศᯒࡋࡓࠋ
DB-WAX ࣒࢝ࣛ㸦60 m × 0.32 mm i.d. ⭷ཌ 0.5 ȝPࠊ࢔ࢪࣞࣥࢺࢸࢡࣀࣟࢪ࣮ࢬ㸧ࢆ⿦╔ࡋࠊ࣮࢜ࣈࣥ ᗘࡣ46⾲㸯 ຍ⇕࡟ࡼࡾ㢧ⴭ࡟ῶᑡࡋࡓᡂศ㸦ࢺ࣐ࢺ㸧*

ಖᣢ᫬㛫
䠄min䠅

໬ྜ≀ྡ

9.2

1-Penten-3-one

5.4
10.2
11.1
11.3
12.1
12.4
12.8

Acetaldehyde
Hexanal(E)-2-Pentenal
3-Hexenal
Heptanal(E)-2-Hexenal
2-Hexenal

14.7
15.3
15.5

1-Hexanol(Z)-3-Hexen-1-ol(E)-2-Hexen-1-ol

9.3

Alpha.-pinene䛻䛚䛔㜈್䠄Ỉ୰䚷ppb䠅

Ketones (1)Aldehydes (7)ᅗ㸰 ຍ⇕࡟ࡼࡿࢺ࣐ࢺࡢࢽ࢜࢖ࡢኚ໬㸦ᐁ⬟ホ౯㸧

㻠㻚㻡㻟
㻝㻣

Alcohols (3)ホⅬ㸸㟷⮯ࡳࡀ࡞࠸㸦㸮㸧ᑡࡋ㟷⮯࠸㸦㸯㸧㟷⮯࠸㸦㸰㸧

Terpenes(1)㸨᪥ᮏ㣗ရ⛉ᏛᕤᏛ఍ㄅ, 44(3), p.169-176ࠊJ. Sci. Food Agric, 14,p.761-765 ࠿ࡽᘬ⏝࡟ࡼࡿ᳨ฟࡉࢀࡓ᥹Ⓨᛶᡂศࡢ࠺ࡕࠊ࡝ࡢᡂศࡀ࡟࠾࠸࡟
㛵୚ࡋ࡚࠸ࡿ࠿ࢆㄪ࡭ࡿࡓࡵ࡟ࠊࢫࢽࢵࣇ࢕ࣥࢢࢆ⾜ࡗࡓࠋࡑࡢ⤖ᯝࠊࠕ㟷⮯࠸ࠖ࡜ឤࡌࡓࡶࡢࡀ 3 ᡂศ㸦3࣊࢟ࢭࢼ࣮ࣝࠊ1-࣊࢟ࢧࣀ࣮ࣝࠊ3-࣊࢟ࢭࣥ-1-࣮࢜ࣝ㸧࠶ࡾࠊࡇࢀࡽࢆ㟷⮯ࡳᡂศ࡜ࡋ࡚᥎ᐃࡋࡓࠋ

ᅗ㸱 ຍ⇕࡟ࡼࡿࢫ࢖࢝ࡢࢽ࢜࢖ࡢኚ໬㸦ᐁ⬟ホ౯㸧࢘ࣜ⮯ࡢホⅬ㸸ᙅ࠸㸦㸯㸧ࡸࡸᙅ࠸㸦㸰㸧ࡩࡘ࠺㸦㸱㸧ࡸࡸᙉ࠸㸦㸲㸧ᙉ࠸㸦㸳㸧㤶ࡾࡢホⅬ㸸ᝏ࠸㸦㸯㸧ࡸࡸᝏ࠸㸦㸰㸧ࡩࡘ࠺㸦㸱㸧ࡸࡸⰋ࠸㸦㸲㸧Ⰻ࠸㸦㸳㸧

ྠᵝ࡟ࠊࢫ࢖࢝ࡢ᥹Ⓨᛶᡂศ࡟ࡘ࠸࡚ࠊGC/MS ࡛ศᯒࡋࡓ⤖ᯝࠊ40 ᡂศࢆ᳨ฟࡋࡓࠋࡑࡢ୰࠿ࡽࠊຍ⇕࡟ࡼࡗ࡚㢧ⴭ࡟ῶᑡࡋࡓᡂศ࡜ࡋ࡚ 5 ᡂศࢆ㑅ᢤࡋࡓ
㸦⾲ 2㸧ࠋࢫ࢖࢝ࡣ⊂≉ࡢ࢘ࣜ⮯ࢆ᭷ࡋ࡚࠸࡚ࠊࡑࡢཎ ᥹Ⓨᛶᡂศࡢศᯒᅉᡂศ࡜ࡋ࡚ࡣࠊ࢔ࣝࢥ࣮ࣝ㢮㸦ࣀࢼࢪ࢚ࣀ࣮ࣝ࡞࡝㸧ࢺ࣐ࢺࡢ᥹Ⓨᛶᡂศ࡟ࡘ࠸࡚ࠊGC/MS ࡛ศᯒࡋࡓ⤖ࡸ࢔ࣝࢹࣄࢻ㢮㸦3,6-ࣀࢼࢪ࢚ࢼ࣮ࣝࠊ3-ࣀࢿࢼ࣮ࣝ࡞ᯝࠊ63 ᡂศࢆ᳨ฟࡋࡓࠋࡑࡢ୰࠿ࡽࠊຍ⇕࡟ࡼࡗ࡚㢧ⴭ࡟ῶᑡ㸦ຍ⇕๓ࡢࣆ࣮ࢡ㠃✚ࢆ 100%࡜ࡋࡓሙྜ࡟ࠊ࡝㸧ࡀሗ࿌ࡉࢀ࡚࠸ࡿ  ࠊ ࠋຍ⇕ᚋ࡟ 10%௨ୗ࡟ῶᑡ㸧ࡋࡓᡂศ࡜ࡋ࡚ࠊ12 ᡂศࢆ⾲㸰 ຍ⇕࡟ࡼࡾ㢧ⴭ࡟ῶᑡࡋࡓᡂศ㸦ࢫ࢖࢝㸧㑅ᢤࡋࡓ㸦⾲㸯㸧ࠋࢺ࣐ࢺࡢ୺࡞᥹Ⓨᡂศ࡜ࡋ࡚ࡣࠊ㟷ⴥᵝࡢ㤶ࡾ࡜ࡋ࡚▱ࡽࢀࡿ 3-࡬࢟ࢭࢼ࣮ࣝࢆࡣࡌࡵࠊ
Aldehydes (4)2-࣊࢟ࢭࢼ࣮ࣝࠊ࣊࢟ࢭࢼ࣮ࣝࠊᅵᵝࡢໝ࠸ࢆᣢࡘ 2ࡇࡢ୰࡛ࡣࠊ
࢖ࢯࣈࢳࣝࢳ࢔ࢰ࣮ࣝ࡞࡝ࡀሗ࿌ࡉࢀ  ࠊ≉࡟ 3-࡬࢟ࢭࢼ࣮ࣝ࡞࡝ࡢ࢔ࣝࢹࣄࢻ㢮ࡀ㟷⮯ࡳ࡟ᙳ*ಖᣢ᫬㛫䠄min䠅໬ྜ≀ྡ

16.3
17.3
17.7
18.1

(Z)- 6-Nonenal(Z,Z)-3,6-Nonadienal(E)- 2-Nonenal(E,Z)- 2,6-Nonadienal

18.5(E)-3-Octen-1-ol

䛻䛚䛔㜈್䠄Ỉ୰䚷ppb䠅㻝㻜㻚㻜㻝

Alcohols (1)㡪ࡍࡿ࡜ࡉࢀ࡚࠸ࡿࠋ㑅ᢥࡋࡓ 12 ᡂศࡢ࠺ࡕࠊ㟷⮯ࡳ㸨᪥ᮏ㣗ရ⛉ᏛᕤᏛ఍ㄅ, 44(3), p.169-176 ࠿ࡽᘬ⏝࡟ࡼࡿ࡟ᙳ㡪ࡍࡿ࡜ࡉࢀ࡚࠸ࡿ࢔ࣝࢹࣄࢻ㢮ࡣ㸵ᡂศྵࡲࢀ࡚࠸ࡓࠋࡇࡢ୰࡟ࡣࠊ࡟࠾࠸㜈್ࡀప࠸ࡇ࡜ࡀ▱ࡽࢀࢫࢽࢵࣇ࢕ࣥࢢࢆ⾜ࡗࡓ⤖ᯝࠊࠕ࢘ࣜࡢࡼ࠺࡞࡟࠾

࡚࠸ࡿ 3 ᡂศ  㸦࣊࢟ࢧࢼ࣮ࣝࠊ࣊ࣉࢱࢼ࣮ࣝࠊ2-࣊࢟࠸ࠖ࡜ឤࡌࡓࡶࡢࡀ 4 ᡂศ㸦6-ࣀࢿࢼ࣮ࣝࠊ3, 6-ࣀࢼࢪࢭࢼ࣮ࣝ㸧ࡶྵࡲࢀ࡚࠸ࡓࠋ

࢚ࢼ࣮ࣝࠊ2-ࣀࢿࢼ࣮ࣝࠊ2, 6-ࣀࢼࢪ࢚ࢼ࣮ࣝ㸧࠶ࡾࠊ47ㅰ㎡ࡇࢀࡽࢆ࢘ࣜ⮯ᡂศ࡜ࡋ࡚᥎ᐃࡋࡓࠋ ᮏ◊✲ࢆᐇ᪋ࡍࡿ࡟࠶ࡓࡾࠊヨᩱ㸦᱂ᇵࢺ࣐ࢺ㸧ࢆࡇࢀࡽ࡟ࡣࠊ࡟࠾࠸㜈್ࡀప࠸ࡇ࡜ࡀሗ࿌ࡉࢀ࡚࠸

ࡿ 2 ᡂศ 㸦6-ࣀࢿࢼ࣮ࣝࠊ2, 6-ࣀࢼࢪ࢚ࢼ࣮ࣝ㸧ࡶྵᥦ౪࠸ࡓࡔࡁࡲࡋࡓ㫽ྲྀ┴ᅬⱁヨ㦂ሙ᪥༡ヨ㦂ᆅࡢ㱨ࡲࢀ࡚࠸ࡓࠋࡇࢀࡽ࡟ࡘ࠸࡚ࠊGC/MS ศᯒࢆ⾜ࡗࡓ⤖⏣ಟ஧ᆅ㛗ࢆࡣࡌࡵ⫋ဨࡢ᪉ࠎ࡟ࠊឤㅰ⏦ࡋୖࡆࡲࡍࠋ

ᯝࠊ90 Υ࡛ 10 ศ㛫ຍ⇕ࡋࡓሙྜ࡜ྠᵝ࡟ࠊࢯࣇࢺࢫᩥ ⊩ࢳ࣮࣒ฎ⌮༊࡟࠾࠸࡚ࡶࠊ᥎ᐃࡋࡓ࢘ࣜ⮯ᡂศࡀῶᑡ1) 㛵᰿ṇ⿱࣭ᖖぢᓫྐ࣭ᵽཱྀㄔ୍࣭㧗ᶫᏛ࣭ᒣࡋ࡚࠸ࡿࡇ࡜ࢆ☜ㄆࡋࡓ㸦ᅗ 4㸧ࠋࡇࡢ⤖ᯝࡣࠊᐁ⬟ホᕝ⿱ኵ㸹 ప ࢫࢳ࣮࣒ᢏ⾡ࢆ฼⏝ࡋࡓ㧗ရ఩౯ࡢ⤖ᯝ࡜୍⮴ࡋ࡚࠸ࡓࠋ

㣗ရຍᕤᢏ⾡, ᇸ⋢┴⏘ᴗᢏ⾡⥲ྜࢭࣥࢱ࣮
◊✲ሗ࿌, 6, (2008).
2) ᖖぢᓫྐ࣭㛵᰿ṇ⿱࣭ᑠᓥⓏ႐Ꮚ࣭ᒣᕝ⿱ኵ㸹ࢯࣇࢺ㸦ప 㸧ࢫࢳ࣮࣒ᢏ⾡㸦㸰㸧, ᇸ⋢┴⏘ᴗᢏ⾡⥲ྜࢭࣥࢱ࣮◊✲ሗ࿌, 7, (2009).
3) ᖹᒣ୍ᨻ㸹 ప ࢫࢳ࣮࣑ࣥࢢㄪ⌮, ᪥ᮏㄪ⌮⛉Ꮫ఍ㄅ, 30(4), p.381-386(1997).
4) ἑᮧṇ⩏࣭ୗ⏣ ‶ဢ,࣭⟐ᓥ ㇏㸹ᕞ࣑࢝ࣥᯝỒ࠿ࡽ⏕ᡂࡉࢀࡿࢪ࣓ࢳࣝࢫࣝࣇ࢕ࢻࡢ
ᐃ㔞, ᪥ᮏ㎰ⱁ໬Ꮫ఍ㄅ, 50(2), p113-114ᅗ㸲 ࢘ࣜ⮯ᡂศࡢኚ໬㸦*&06㸧(1976).
5) Xu, Y., et al.; Comparison of volatile release in ௒ᅇࡢ◊✲࡛ࠊຍ⇕࡟ࡼࡗ࡚ࢺ࣐ࢺࡢ㟷⮯ࡳ࡜ࢫ࢖

tomatillo and different varieties of tomato during࢝ࡢ࢘ࣜ⮯ࡀᑡ࡞ࡃ࡞ࡿࡇ࡜ࢆ☜ㄆࡋࡓࠋࡑࡋ࡚ࠊ

chewing, Journal of Food Science, 75(4),GC/MS ศᯒ࡜ࢫࢽࢵࣇ࢕ࣥࢢ࡟ࡼࡗ࡚᥎ᐃࡋࡓ㟷⮯

C352–358(2010).

ࡳ࡜࢘ࣜ⮯ᡂศࡶྠᵝ࡟ῶᑡࡍࡿࡇ࡜ࡀࢃ࠿ࡗࡓࠋࡇ

6) Guadagni, G D., et al.; Odour thresholds of someࢀࡽࡢᡂศࡣࠊຍᕤ᮲௳ࢆ᳨ウࡍࡿ㝿࡟ࠊ㟷⮯ࡳ࡜࢘organic compounds associated with food flavours,ࣜ⮯ᡂศ㔞ࡢᣦᶆ࡜ࡋ࡚฼⏝࡛ࡁࡿࡢ࡛ࡣ࡞࠸࠿࡜⪃J. Sci. Food Agric, 14, p.761-765(1963).

࠼ࡽࢀࡿࠋ7) Hatanaka, A., et al.; Biosynthetic pathway of
cucumber alcohol: trans-2, cis-6-nonadienol via ࠾ࢃࡾ࡟cis-3,(1) ຍ⇕࡟ࡼࡗ࡚ࠊࢺ࣐ࢺ࡜ࢫ࢖࢝ࡢ㟷⮯ࡳࡸ࢘ࣜ⮯p.2589-2592(1975).

ࡀᐁ⬟ⓗ࡟ᑡ࡞ࡃ࡞ࡿࡇ࡜ࢆ☜ㄆࡋࡓࠋ

cis-6-nonadienal,

Phytochemistry,14,8) ᑠᯘᙲኵ㸹 㣗ရ㤶Ẽ◊✲ἲࡢ᭱㏆ࡢ㐍Ṍ, ᪥(2) GC/MS ศᯒ࡜ࢫࢽࢵࣇ࢕ࣥࢢ࡟ࡼࡗ࡚ࠊࢺ࣐ࢺࡢᮏ㣗ရ⛉ᏛᕤᏛ఍ㄅ, 44(3), p.169-176(1997).

㟷⮯ࡳᡂศ࡜ࡋ࡚ 3 ᡂศࠊࢫ࢖࢝ࡢ࢘ࣜ⮯ᡂศ࡜
ࡋ࡚ 4 ᡂศࢆ᥎ᐃࡋࡓࠋ(3) ࢯࣇࢺࢫࢳ࣮࣒ฎ⌮ࡣࠊࢫ࢖࢝ࡢ࢘ࣜ⮯ࢆపῶࡋࠊࢫ࢖࢝ࡽࡋ࠸㤶ࡾࢆṧࡍຍᕤ᪉ἲ࡜ࡋ࡚᭷ຠ࡛࠶ࡗࡓࠋ48