@article{oai:u-nagano.repo.nii.ac.jp:00000083,
 author = {小木曽, 加奈 and 川上, 晃 and 古田, 一匡 and 牛越, 静子 and 茅原, 紘},
 journal = {長野県短期大学紀要, Journal of Nagano Prefectural College},
 month = {Dec},
 note = {P(論文), Herbal water, a kind of sweet scented distilled water, is prepared as a by-product in the process of the steam distillation of herbs. We have reported Tyrosinase and Collagenase inhibitory activities of lemongrass (Cymbopogon citrutus) herbal water. In this report, components of lemongrass herbal water were analyzed by HPLC and heated and unheated samples in 5 days were evaluated for the sensory test. The results of sensory test and the volume of the lemongrass components assessed trends in the scent of lemongrass herbal water. As a result, only component of lemongrass herbal water is citral, which is the mixture of geometric isomer, neral (cis) and geranial (trans). As the storage temperature increased, the volume of citral and the sweet scent decreased significantly. The sweet scent of lemongrass herbal water was concentration dependency. In high-concentration of citral, the samples of 5 and 25 ℃ had fresh scent of lemon. In contrast, the samples of 30 and 40℃ had strong odor like sour in low-concentration and no sweet scent. The sample of 50 ℃ had the smell like fermented water and the volume of neral effected odor of their samples.},
 pages = {79--86},
 title = {貯蔵温度がレモングラス水中の成分と匂いに及ぼす影響},
 volume = {61},
 year = {2006}
}