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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.12
- 수록면
- 420 - 426 (7page)
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초록· 키워드
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This study analysis the volatile compounds of Korean red pepper by six cooking methods, such as drying, frying, steaming, boiling, stir-frying, and baking. Volatile compounds were detected by GC-TOF/MS, and their profiles were compared using multivariate Analysis of Principal Components (PCA). The volatile compounds of control and baking pepper showed a different component distribution than boiling, drying, roasting, and steaming pepper, which showed similar component distribution. Among these, 19 major compounds such as 2-methoxy-4-vinylphenol, 2-furanmethanol, 5-hydroxymethylfurfural, and benzeneethanol, showed various results depending on the cooking method. This study is expected to improve the utilization of Korean red pepper by considering the characteristics of the processing method during product development.
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등록된 정보가 없습니다.
참고문헌 (29)
참고문헌 신청
백형희 / 2017 / 청국장과 된장의 휘발성 향기성분 데이터베이스 / 식품과학과 산업 50(4):24~49
Basu, S. K. / 2003 / Capsicum: historical and botanical perspectives / CRC Press :15
Chai, J. Y. / 1994 / Relationships between the content and sensory evaluation of pungent principles in red pepper / Anal Sci Technol 7:541~545
Choi, J. I. / 1997 / Changes of volatile flavor compounds in traditional kochujang during fermentation / Korean J Food Sci Technol 29:745~751
Choi, O. S. / 1994 / Changes in volatile components and capsaicin of oleoresin red pepper during cooking / J Korean Soc Food Nutr 23:232~237
Basu, S. K. / 2003 / Capsicum: historical and botanical perspectives / CRC Press :15
Chai, J. Y. / 1994 / Relationships between the content and sensory evaluation of pungent principles in red pepper / Anal Sci Technol 7:541~545
Choi, J. I. / 1997 / Changes of volatile flavor compounds in traditional kochujang during fermentation / Korean J Food Sci Technol 29:745~751
Choi, O. S. / 1994 / Changes in volatile components and capsaicin of oleoresin red pepper during cooking / J Korean Soc Food Nutr 23:232~237
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