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A development of an innohttps://www-kofu.jsps.go.jp/kofu1/shinsei/shoriKanri/kadaiKanriList.dovative technology to identify key odorants from complex volatile mixtures

Research Project

Project/Area Number 17K19215
Research Category

Grant-in-Aid for Challenging Research (Exploratory)

Allocation TypeMulti-year Fund
Research Field Agricultural chemistry and related fields
Research InstitutionIwate University

Principal Investigator

Miyazaki Masao  岩手大学, 農学部, 准教授 (20392144)

Project Period (FY) 2017-06-30 – 2020-03-31
Project Status Completed (Fiscal Year 2019)
Budget Amount *help
¥6,370,000 (Direct Cost: ¥4,900,000、Indirect Cost: ¥1,470,000)
Fiscal Year 2019: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2018: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
Fiscal Year 2017: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
Keywords香気成分 / 香料 / 消臭 / GCMS / 分析 / ガスクロマトグラフ質量分析計 / 精製 / 揮発性化合物 / におい識別装置 / におい / オミッション / GC-MS / 酸化物半導体センサ / 分析科学
Outline of Final Research Achievements

The omission method is useful to identify key odorants each food and drink for developments of flavor and fragrance. In the method, a standard sample consisted of all volatile compounds and test samples, which are omitted one or some volatiles, are reconstructed by mixing authentic chemicals. Then, odor qualities are compared between the standard and the test samples by sniffing; if odor qualities are different between two samples, the omitted compounds are key odorants. However, it is not easy to prepare omission samples, because we have to identify chemical structures of compounds consisting of target odors, obtain authentic compounds, and reconstruct target odors that may be consisted of several compounds. To overcome these problems, we developed a high-throughput GC-MS system to prepare the omission samples automatically.

Academic Significance and Societal Importance of the Research Achievements

我々の身近に存在する飲食品や消臭剤等には、様々な香料が含まれている。香料は、花や果物等が発する香気に似せて作られる。天然物が発する香気は様々な成分で形成され、組成の違いで多様なにおいが形成される。しかし構成成分すべてがにおい形成に寄与するわけではなく、全く寄与しない成分もある。よって香気成分から、においに重要なものだけを効率的に同定する手法の開発が切望されていた。申請者が考案した全自動オミッション法については、複合臭の各成分を同定する必要、各成分の標品を準備する必要がなく重要な香気成分を絞り込むことができる。よって基礎研究のみならず商品開発など様々な分野で活用されると期待する。

Report

(4 results)
  • 2019 Annual Research Report   Final Research Report ( PDF )
  • 2018 Research-status Report
  • 2017 Research-status Report
  • Research Products

    (5 results)

All 2018

All Journal Article (2 results) (of which Peer Reviewed: 2 results) Presentation (2 results) (of which Int'l Joint Research: 1 results) Patent(Industrial Property Rights) (1 results)

  • [Journal Article] Identification of 2-phenylethanol with a rose-like odor from anal sac secretions of the small Indian mongoose (Herpestes auropunctatus)2018

    • Author(s)
      Miyazaki Tamako、Nakata Katsushi、Nishimura Takashi、Abe Shintaro、Yamashita Tetsuro、Miyazaki Masao
    • Journal Title

      Bioscience, Biotechnology, and Biochemistry

      Volume: 82 Issue: 2 Pages: 232-237

    • DOI

      10.1080/09168451.2017.1419854

    • Related Report
      2017 Research-status Report
    • Peer Reviewed
  • [Journal Article] The Chemical Basis of Species, Sex, and Individual Recognition Using Feces in the Domestic Cat2018

    • Author(s)
      Masao Miyazaki, Tamako Miyazaki, Takashi Nishimura, Wataru Hojo, Tetsuro Yamashita
    • Journal Title

      Journal of chemical ecology

      Volume: 44 Issue: 4 Pages: 364-373

    • DOI

      10.1007/s10886-018-0951-3

    • Related Report
      2017 Research-status Report
    • Peer Reviewed
  • [Presentation] 自動オミッション試料作製装置を活用した柑橘系フルーツから特徴的な香気物質の探索2018

    • Author(s)
      樋澤舞雪、喜多純一、木下太生、山下哲郎、宮崎雅雄
    • Organizer
      日本味と匂学会第52回大会
    • Related Report
      2018 Research-status Report
  • [Presentation] An innovative technology to identify key odorants from mixtures of volatile compounds emitted from foods and drink2018

    • Author(s)
      Mayuki Toisawa, Jun-ichi Kita, Takaaki Inoue, Taisei kinosita,Tetsuro Yamashita, Masao Miyazaki
    • Organizer
      The 3rd International Symposium on Innovations in Plant and Food Science
    • Related Report
      2018 Research-status Report
    • Int'l Joint Research
  • [Patent(Industrial Property Rights)] におい評価装置2018

    • Inventor(s)
      宮崎雅雄、喜多純一、木下太生、青山佳弘、山下哲郎
    • Industrial Property Rights Holder
      宮崎雅雄、喜多純一、木下太生、青山佳弘、山下哲郎
    • Industrial Property Rights Type
      特許
    • Filing Date
      2018
    • Acquisition Date
      2020
    • Related Report
      2019 Annual Research Report

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Published: 2017-07-21   Modified: 2021-03-11  

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