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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.8
- 수록면
- 506 - 513 (8page)
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This principal objective of this study was to evaluate the sensory properties and flavor compounds of Kimchi prepared with different levels (0.0%, 0.4%, 0.8%, and 1.2%) of Backryeoncho extracts (BE). At high levels of BE, Kimchi showed increased level of crispness and flavor, and also jeotgal odor decreased in the sensory evaluation. Addition of 0.8 % BE resulted in the highest scores for color, taste, and overall acceptance of Kimchi. Therefore, addition of 0.8 % BE appears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability. As a result of flavor compound analysis, a total of 24 volatile flavor compound, including 11 S-containing compounds, 6 terpenes, 1 acid, 1 ester, 1 alcohol, 2 miscellaneous compounds, 2 thiocyanates, etc., were detected by GC/MS. The major volatile compounds were s-containing compounds and terpene hydrocarbon, and especially terpene of sabinene was newly detected in Kimchi with added BE. Levels of 2-vinyl-[4H]-1,3-dithin derived from garlic flavor as a sulfide-containing compound along with diallyl trisulfide derived from green onion flavor were reduced in Kimchi with added 0.8% BE. Most sulfide-containing compounds were reduced in Kimchi with added BE, whereas most terpenes detected in control Kimchi were not detected.
목차
Abstract
서론
재료 및 방법
결과 및 고찰
결론 및 요약
문헌
참고문헌 (41)
참고문헌 신청
1. [학술지(정기간행물)] - Cha YJ / 1992 / Volatile flavor components in Korean salt-fermented anchovy / J Korean Soc Food Nutr 21 : 719 ~ 724
2. [학술지(정기간행물)] - Cha YJ / 1998 / Aroma-active compounds in Kimchi during fermentation / J Agr Food Chem 46 : 1944 ~ 1953
3. [학술지(정기간행물)] - Cha YJ / 1999 / Identification of aroma-active compounds in Korean salt-fermented fishes by aroma extract dilution analysis. 2. aroma-active components in salt-fermented shrimp on the market / J Korean Soc Food Sci Nutr 28 : 319 ~ 325
4. [단행본] - Cheigh HS / 2004 / Fermentation and food science / Hyoil : 206 ~ 240
5. [학술지(정기간행물)] - 조인영 / 2005 / 미삼과 오미자즙을 첨가한 저염도 배추김치의 특성변화 / 한국식생활문화학회지 20 (3) : 305 ~ 314
2. [학술지(정기간행물)] - Cha YJ / 1998 / Aroma-active compounds in Kimchi during fermentation / J Agr Food Chem 46 : 1944 ~ 1953
3. [학술지(정기간행물)] - Cha YJ / 1999 / Identification of aroma-active compounds in Korean salt-fermented fishes by aroma extract dilution analysis. 2. aroma-active components in salt-fermented shrimp on the market / J Korean Soc Food Sci Nutr 28 : 319 ~ 325
4. [단행본] - Cheigh HS / 2004 / Fermentation and food science / Hyoil : 206 ~ 240
5. [학술지(정기간행물)] - 조인영 / 2005 / 미삼과 오미자즙을 첨가한 저염도 배추김치의 특성변화 / 한국식생활문화학회지 20 (3) : 305 ~ 314
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UCI(KEPA) : I410-ECN-0101-2013-594-003276322