논문 상세보기

중국 부추와 백석 부추의 휘발성 풍미 성분의 동정 KCI 등재

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/42411
구독 기관 인증 시 무료 이용이 가능합니다. 4,000원
한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

This study was carried out to investigate the Chinese and Baek-Seok chive. We collect the volatile components of Chinese and Baek-Seok chive by dynamic head space method. Chinese chive was analyzed by Gas Chromatography-Mass Spectrometry(GC-MS). 28 components including 20 sulfides, 5 alcohols, 1 benzene and 2 aldehydes compounds were identified in samples. Also Baek-Seok chive was analyzed by GC-MS. 32 components including 19 sulfides, 10 alcohols, 2 benzonoides and 1 aldehyde compounds were confirmed.

저자
  • 윤성식 | Sung Sik Yoon
  • 민도식 | Do Sik Min
  • 유주현 | Ju Hyun Yu