Honey/ja: Difference between revisions

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===揮発性有機化合物===

~~=== Volatile organic compounds~~ ===

~~Individual honeys from different plant sources contain over 100~~ [[volatile organic compound]]~~s (VOCs), which play a primary role in determining honey~~ [[Flavor (taste)|~~flavors~~]] ~~and~~ [[odor|~~aromas~~]]~~.VOCs are carbon-based compounds that readily~~ [[vaporization|~~vaporize~~]] ~~into the air, providing aroma, including the scents of flowers, essential oils, or ripening fruit. The typical chemical families of VOCs found in honey include~~ [[hydrocarbon]]s, [[aldehyde]]s, [[Alcohol (chemistry)|~~alcohols~~]], [[ketone]]s, [[ester]]s, [[acid]]s, [[benzene]]s, [[furan]]s, [[pyran]]s, [[norisoprenoid]]~~s, and~~ [[terpene]]s, among many others and their derivatives. The specific VOCs and their amounts vary considerably between different types of honey obtained by bees foraging on different plant sources. By example, when comparing the mixture of VOCs in different honeys in one review, [[longan]] ~~honey had a higher amount of volatiles (48 VOCs), while~~ [[sunflower]] ~~honey had the lowest number of volatiles (8 VOCs).~~

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 有機酸はハチミツ中の酸の大部分を構成し、混合物の0.17〜1.17%を占める。その中で、[[glucose oxidase/ja|グルコースオキシダーゼ]]の作用によって形成される[[gluconic acid/ja|グルコン酸]]が最も豊富に存在する。他に少量の有機酸として、[[formic acid/ja/ja|ギ酸]]、[[acetic acid/ja|酢酸]]、[[butyric acid/ja|酪酸]]、[[citric acid/ja/ja|クエン酸]]、[[lactic acid/ja|乳酸]]、[[malic acid/ja|リンゴ酸]]、[[pyroglutamic acid/ja|ピログルタミン酸]]、[[propionic acid/ja|プロピオン酸]]、[[valeric acid/ja|吉草酸]]、[[capronic acid/ja|カプロン酸]]、[[palmitic acid/ja|パルミチン酸]]、[[succinic acid/ja|コハク酸]]など、多数のものが存在する。
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+===揮発性有機化合物===
-=== Volatile organic compounds ===
+異なる植物源由来の個々のハチミツには100種類以上の[[volatile organic compound/ja|揮発性有機化合物]]（VOC）が含まれており、これらはハチミツの[[Flavor (taste)/ja|風味]]と[[odor/ja|香り]]を決定する上で主要な役割を果たす。VOCは空気中に容易に[[vaporization/ja|揮発]]する炭素ベースの化合物であり、花の香り、精油、熟した果物の香りなど、香りを提供する。ハチミツ中に見られるVOCの典型的な化学族には、[[hydrocarbon/ja|炭化水素]]、[[aldehyde/ja|アルデヒド]]、[[Alcohol (chemistry)/ja|アルコール]]、[[ketone/ja|ケトン]]、[[ester/ja|エステル]]、[[acid/ja|酸]]、[[benzene/ja|ベンゼン]]、[[furan/ja|フラン]]、[[pyran/ja|ピラン]]、[[norisoprenoid/ja|ノルイソプレノイド]]、[[terpene/ja|テルペン]]など、多数の化合物とその誘導体が含まれる。特定のVOCとその量は、異なる植物源から採蜜されるハチミツの種類によって大きく異なる。例えば、あるレビューで異なるハチミツ中のVOCの混合物を比較すると、[[longan/ja|リュウガン]]ハチミツは揮発性物質の量が多かった（48種類のVOC）のに対し、[[sunflower/ja|ヒマワリ]]ハチミツは揮発性物質の数が最も少なかった（8種類のVOC）。
-Individual honeys from different plant sources contain over 100 [[volatile organic compound]]s (VOCs), which play a primary role in determining honey [[Flavor (taste)|flavors]] and [[odor|aromas]].VOCs are carbon-based compounds that readily [[vaporization|vaporize]] into the air, providing aroma, including the scents of flowers, essential oils, or ripening fruit. The typical chemical families of VOCs found in honey include [[hydrocarbon]]s, [[aldehyde]]s, [[Alcohol (chemistry)|alcohols]], [[ketone]]s, [[ester]]s, [[acid]]s, [[benzene]]s, [[furan]]s, [[pyran]]s, [[norisoprenoid]]s, and [[terpene]]s, among many others and their derivatives. The specific VOCs and their amounts vary considerably between different types of honey obtained by bees foraging on different plant sources. By example, when comparing the mixture of VOCs in different honeys in one review, [[longan]] honey had a higher amount of volatiles (48 VOCs), while [[sunflower]] honey had the lowest number of volatiles (8 VOCs).
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