논문 상세보기
pp.288-297
In this study, flavored oils were developed using oak mushroom (Lentinula edodes), with olive, avocado, soybean, and sunflower oils as the carrier oils. Changes in oxidative stability, color, aroma, and taste resulting from infusion with oak mushroom powder were then comparatively evaluated. Across all four oils, the samples infused with oak mushroom powder did not exhibit significant differences in primary and secondary oxidation levels compared with those of the controls; however, in terms of color, browning decreased in olive oil but tended to increase in avocado, soybean, and sunflower oils. Based on the analysis of aromatic characteristics, major sulfur compounds derived from oak mushroom formed in refined soybean and sunflower oils, whereas olive and avocado oils did not exhibit distinct effects. In terms of taste characteristics, umami increased after oak mushroom powder infusion across all oils, and the enhancement of umami was particularly significant in olive and avocado oils. These results indicate that the aromatic and taste characteristics of oak mushroom-flavored oils exhibit different patterns depending on the type of vegetable oil used.
서 론
재료 및 방법
표고버섯 분말을 침출한 오일 제조
산화 및 갈색도 변화
향기 패턴 분석
맛 패턴 분석
결과 및 고찰
표고버섯분말 침출 오일과 무첨가 오일의 산화 및 색도변화
표고버섯 분말 침출에 따른 오일 향기 패턴 비교 분석
표고버섯 분말 침출에 따른 오일의 맛 성분 패턴 비교분석
적 요
감사의 말씀
REFERENCES
