@article{oai:nodai.repo.nii.ac.jp:00000321,
 author = {市村, 匡史 and 野口 有里紗 and 木村 正典 and ICHIMURA, Masashi and NOGUCHI Arisa and KIMURA Masanori},
 issue = {2},
 month = {2016-04-20},
 note = {着生位置を異にするスイートバジルの葉の香りをガスクロマトグラフィーのヘッドスペース法による香気成分と水蒸気蒸留法で得た精油成分で比較検討した。葉の香気成分は,主枝葉,側枝葉ともα-pinene, β-pinene, 1,8-cineol, linaloolの4成分が検出され,1,8-cineolの割合が最も高かった。低沸点成分であるα-pineneとβ-pineneは水蒸気蒸留法では極めて少なかったが,ヘッドスペース法では5%内外と多かった。同じく低沸点成分である1,8-cineolは水蒸気蒸留法では5%以下であったのに対して,ヘッドスペース法では30%以上と多かった。こうしたことから,生葉の香りに対しては低沸点成分が重要な役割を果たしていることが明らかとなった。, Summary : The flavor of fresh sweet basil (Ocimum basilicum L.) leaves from different locations was investigated by the comparison between flavor components in head space method and essential oil components in steam distillation method for gas chromatography. Four flavor components which were α-pinene, β-pinene, 1,8-cineol and linalool were identified in the fresh leaves on the main stem and lateral branch by head space method and 1,8-cineol showed the highest percentage. α-pinene and β-pinene with low boiling point which were detected only very little by steam distillation method, were detected about 5% by head space method. Similarly, 1,8-cineol which occupied under 5% of essential oil, was detected above 30% by head space method. Therefore, these components with low boiling point had on important role in the flavor of fresh leaves., E, 1, KJ00005049275, 論文, Article},
 pages = {91--95},
 title = {スイートバジルの葉の着生位置による香気成分および精油成分の変化},
 volume = {53},
 year = {},
 yomi = {イチムラ, マサシ and ノグチ, アリサ and キムラ, マサノリ}
}