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Components of deodorization effects of dementholized oil and their by-product of Japanese mint

Research Project

Project/Area Number 18K02262
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Review Section Basic Section 08030:Family and consumer sciences, and culture and living-related
Research InstitutionTokyo University of Agriculture

Principal Investigator

MYODA Takao  東京農業大学, 生物産業学部, 教授 (80372986)

Project Period (FY) 2018-04-01 – 2021-03-31
Project Status Completed (Fiscal Year 2020)
Budget Amount *help
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2020: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2019: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
Fiscal Year 2018: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Keywordsハッカ / 脱メントール精油 / 精油蒸留残渣 / スダチチン / 消臭活性 / 抗菌活性 / 香料化学 / 精油 / マスキング / マスキング作用 / デオドラント効果 / 抗菌作用
Outline of Final Research Achievements

Present study was performed to investigate the potential deodorization effects against malodors and anti-microbial activities on dementholized oil of hokuto, as well as by-product of steam distillations. The deodorization activities of DM oil against human malodors were measured by sensory evaluation and SPME-GC/MS analysis. DM oil significantly deodorized only isovaleric acid by a masking effect, with compounds containing pulegone and menthone, found to contribute largely to the deodorant effects. In contrast, 50% acetone extract of by-product showed the deodorization effects to extensive malodors by inhibition of their vaporization. Moreover, by-product extract exhibited anti-microbial activities against Porphyromonas gingivalis, and found that sudachitin, demethoxysudachitin, and chrysoeriol should be contributing compounds for its effects. These results demonstrate the possibility of using dementholized oil and by-product of Japanese mint as a freshening agent of toiletry products.

Academic Significance and Societal Importance of the Research Achievements

香りは、我々のQOLを高める重要なツールである。無臭を支持する文化のあるわが国では、消臭を意識したデオドラント製品の需要は高い。この様な製品には消臭活性成分として銀イオンが用いられているが、消費者の天然由来成分を望む声が大きい。本研究では、その課題をクリアすべくハッカの精油とその抽出残渣に着目し、デオドラント製品の素材になり得ることを示すことができた。とくにハッカは、メントールを供給する植物として今後も世界的な需要拡大が予測され、それに応じて脱メントールされた精油や精油抽出残渣は有効活用に関しても取り組みが必要になると考えられる。したがって、本研究の結果は今後大いに役立つものと考えている。

Report

(4 results)
  • 2020 Annual Research Report   Final Research Report ( PDF )
  • 2019 Research-status Report
  • 2018 Research-status Report
  • Research Products

    (15 results)

All 2021 2020 2019 2018

All Journal Article (11 results) (of which Int'l Joint Research: 5 results,  Peer Reviewed: 11 results,  Open Access: 6 results) Presentation (4 results)

  • [Journal Article] Identification and Characterization of Sulfur Heterocyclic Compounds That Contribute to the Acidic Odor of Aged Garlic Extract2021

    • Author(s)
      Abe Kazuki、Myoda Takao、Nojima Satoshi
    • Journal Title

      Journal of Agricultural and Food Chemistry

      Volume: 69 Issue: 3 Pages: 1020-1026

    • DOI

      10.1021/acs.jafc.0c06634

    • Related Report
      2020 Annual Research Report
    • Peer Reviewed
  • [Journal Article] Characterization of key aroma compounds in aged garlic extract2020

    • Author(s)
      Abe Kazuki、Hori Yoji、Myoda Takao
    • Journal Title

      Food Chemistry

      Volume: 312 Pages: 126081-126081

    • DOI

      10.1016/j.foodchem.2019.126081

    • Related Report
      2020 Annual Research Report
    • Peer Reviewed
  • [Journal Article] Camu-camu (Myrciaria dubia) seeds as a novel source of bioactive compounds with promising antimalarial and antischistosomicidal properties2020

    • Author(s)
      Araújo M., Fidelis M., Sanchez C. A., Castro A. P., Camps I., Colombo F. A., Marques M. J., Myoda T., Granato D. and Azevedo L
    • Journal Title

      Food Research International

      Volume: 136 Pages: 109334-109334

    • DOI

      10.1016/j.foodres.2020.109334

    • Related Report
      2020 Annual Research Report
    • Peer Reviewed / Int'l Joint Research
  • [Journal Article] Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities2020

    • Author(s)
      Matsushita K., Tamura A., Goshima D., Santiago D. M., Myoda T., Takata K. and Yamauchi H
    • Journal Title

      Journal of Food Science and Technology

      Volume: 57 Issue: 1 Pages: 134-142

    • DOI

      10.1007/s13197-019-04038-4

    • Related Report
      2019 Research-status Report
    • Peer Reviewed / Open Access / Int'l Joint Research
  • [Journal Article] Linking volatile and non-volatile compounds to sensory profiles and consumer linking of wild edible Nordic mushrooms2020

    • Author(s)
      Aisala H., Manninen H., Laaksonen T., Linderborg K. M., Myoda T., Hopia A. and Sandell M
    • Journal Title

      Food Chemistry

      Volume: 304 Pages: 125403-125403

    • DOI

      10.1016/j.foodchem.2019.125403

    • Related Report
      2019 Research-status Report
    • Peer Reviewed / Open Access / Int'l Joint Research
  • [Journal Article] Volatile compounds of fresh and processed garlic (Review)2020

    • Author(s)
      Abe K., Hori Y. and Myoda T
    • Journal Title

      Experimental and Therapeutic Medicine

      Volume: 19 Pages: 1585-1593

    • DOI

      10.3892/etm.2019.8394

    • Related Report
      2019 Research-status Report
    • Peer Reviewed / Open Access
  • [Journal Article] Seasonal Fluctuations of Aroma Components of Essential Oils from <i>Larix leptolepis </i>2019

    • Author(s)
      Doi M., Toeda K., Myoda T., Hashidoko Y. and Fujimori T
    • Journal Title

      Journal of Oleo Science

      Volume: 68 Issue: 7 Pages: 671-677

    • DOI

      10.5650/jos.ess19023

    • NAID

      130007670885

    • ISSN
      1345-8957, 1347-3352
    • Related Report
      2019 Research-status Report
    • Peer Reviewed / Open Access
  • [Journal Article] Hydroalcoholic Myrciaria dubia (camu-camu) seed extracts prevent chromosome damage and act as antioxidant and cytotoxic agents2019

    • Author(s)
      Araujo M., Carmo V. D., Fidelis M., Pressete C. G., Marques M. J., Castro-Gamero A. M., Myoda T., Granato D. and Almeidaetal L. A.
    • Journal Title

      Food Research International

      Volume: 125 Pages: 1-11

    • DOI

      10.1016/j.foodres.2019.108551

    • Related Report
      2019 Research-status Report
    • Peer Reviewed / Open Access / Int'l Joint Research
  • [Journal Article] Camu-camu seed (Myrciaria dubia) From side stream to an antioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient2019

    • Author(s)
      Fidelis M., Mariana, Carmo M. A V., Cruz T. M., Azevedo L., Myoda T., Furtado M. M., Marques M. B., Sant'Ana A. S., Genovese M. I., Oh W. Y., Wen M., Shahidi F., Zhang L., Franchin M., Alencar S. M., Rosalen P. L. and Granato D
    • Journal Title

      Food Chemistry

      Volume: 310 Pages: 125909-125909

    • DOI

      10.1016/j.foodchem.2019.125909

    • Related Report
      2019 Research-status Report
    • Peer Reviewed / Open Access / Int'l Joint Research
  • [Journal Article] 後発酵茶・碁石茶の特徴香気成分とその生成に関与する微生物の解析2019

    • Author(s)
      小山翔大、小泉香菜、妙田貴生、内野昌孝、藤森嶺、高野克己
    • Journal Title

      日本食品保蔵科学会誌

      Volume: 45 Pages: 1585-1593

    • NAID

      40021946673

    • Related Report
      2019 Research-status Report
    • Peer Reviewed
  • [Journal Article] Components of essential oil of the Japanese mint ‘Hokuto’ and its deodorization effects against human malodors2018

    • Author(s)
      Myoda T., Matsumura T., Watanabe K., Ebisuya K., Kaneshima T., Goto K., Nojima S., Hori H., Toeda K., Nishizawa M. & Fujimori T.
    • Journal Title

      Journal of Essential Oil Research

      Volume: 30 Issue: 6 Pages: 431-436

    • DOI

      10.1080/10412905.2018.1494045

    • Related Report
      2018 Research-status Report
    • Peer Reviewed
  • [Presentation] Octanol によるロブスタコーヒーの不快臭低減効果に関する研究2021

    • Author(s)
      坂場美希, 加藤久喜, 杉浦元彦, 野島総, 妙田貴生
    • Organizer
      日本食品科学工学会2021年北海道支部大会
    • Related Report
      2020 Annual Research Report
  • [Presentation] ホタテ香気がスープと出汁の風味に及ぼす影響2019

    • Author(s)
      髙橋麻里子、菊田穂乃加、宗川祥之、堀容嗣、戸枝一喜、妙田貴生
    • Organizer
      食品保増科学会第68回大会
    • Related Report
      2019 Research-status Report
  • [Presentation] ピラジン類の口腔内における収れん作用の評価2019

    • Author(s)
      大越諒、宗川祥之、松尾嘉英、中原光一、堀容嗣、野島聡、妙田貴生
    • Organizer
      第63回香料・テルペン及び精油科学に関する討論会
    • Related Report
      2019 Research-status Report
  • [Presentation] 和種ハッカほくとの消臭効果に関する研究2018

    • Author(s)
      澤田 慎之介、戸枝 一喜、堀 容嗣、妙田 貴生
    • Organizer
      日本農芸化学会2019年度大会
    • Related Report
      2018 Research-status Report

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Published: 2018-04-23   Modified: 2022-01-27  

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