Maiko Iwahashi

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Soybean oil is one of the most widely consumed vegetable oils. However, under photooxidative conditions, this oil develops a beany and green off-odor through a mechanism that has not yet been elucidated. Upon photooxidation, 3-methyl-2,4-nonanedione (3-MND) produces a strong aroma. In this study, the effect of furan fatty acids and 3-MND on odor reversion(More)
The Stemona alkaloid stenine (1), isolated from Stemona tuberosa of physiologically active stemonaceous plants, possesses the structurally novel and unique azepinoindole skeleton (B,C,D-ring system). We have achieved the asymmetric total synthesis of (-)-stenine (1), starting from 1,5-pentanediol (10). The key features are an intramolecular(More)
Saccharomyces cerevisiae strains that respond to environmental changes and transmit the information by emission of fluorescence from the cell surface were constructed. The technique of cell surface engineering enabled the yeast cells to display enhanced cyan blue fluorescent protein (ECFP) or enhanced yellow fluorescent protein (EYFP) on the surface under(More)
Strong and stable antioxidation effects of polydimethylsiloxane (PDMS) are widely accepted and utilized in commercial frying oil; however, the mechanism is not fully established. On the other hand, canola oil contains about 700 ppm (mg/kg-oil) of the natural antioxidant, tocopherol. Canola oil containing 0, 1 and 10 ppm added PDMS was heated at 180°C for 1(More)
A beany and green off-odor is developed in soy bean oil (SBO) under light-induced oxidative conditions. 3-Methyl-2,4-nonanedione (3-MND) was inferred as the compound responsible for the off-odor. In this study, we designed a simple quantification method for 3-MND in SBO, and evaluated the relationship between the 3-MND concentration and the intensity of the(More)
It has been reported that polydimethylsiloxane (PDMS) inhibits oxygen dissolution into oil by forming a monolayer on the surface of the oil, thereby reducing thermal oxidation. In the present study, the distribution of PDMS was determined by the inductively coupled plasma atomic emission spectroscopy in standing PDMS-containing canola oil. PDMS did not(More)
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