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한국식품영양학회지
(The Korean Journal of Food And Nutrition)
Vol. 10 No. 4 (1997.12)
pp.539-543
pp.539-543
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.
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