| Project/Area Number |
21780129
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Food science
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| Research Institution | Fukuoka Women's University |
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Principal Investigator |
ISHIKAWA Hiroya Fukuoka Women's University, 人間環境学部, 准教授 (00325490)
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| Project Period (FY) |
2009 – 2010
|
| Project Status |
Completed (Fiscal Year 2010)
|
| Budget Amount *help |
¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
Fiscal Year 2010: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2009: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
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| Keywords | 機能性香気成分 / 環状四糖 / シクロデキストリン / 抗酸化活性 / 分子包接 / 香気成分 |
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| Research Abstract |
The complexation of some aromatic compounds, vanillin, eugenol, and tymol with cyclodextrins were investigated to maintain the aroma and/or their functional property during the storage of food products. We revealed the antioxidative activity (oxygen absorbance property) of inclusion complex of aroma compounds with CD. It suggested that the complexation with γ-CD would enhance the activity of aroma compounds.
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