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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2001.12
- 수록면
- 140 - 151 (12page)
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초록· 키워드
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This study was performed to examine a possible application of the beverage as a bad breath controlling food. To achieve this objective, methods of gas chromatography, electronic nose, sensory analysis and halimeter were used to detect reduction in odor intensities of bad breath caused by the functional beverage as well as its active ingredients. According to results of GC and electronic nose, adding green tea and champignon extracts to bad breath indicators, methylmercaptan and trimethylamine, resulted in significant reduction in headspace concentrations of two indicators. GC results revealed that headspace concentrations of 5 ㎍/ml of methylmercaptan and 30 ㎍/ml of trimethylamine added to various concentrations of two extracts were reduced up to 100% after incubating mixtures at 37℃ for 5min. When the functional beverage was properly formulated with green tea extract, champignon extract and α-cyclodextrin and evaluated for its deodorizing effect systematically, it also showed distinctive deodorizing activities against bad breath indicators. Conclusively, results obtained from this study might encourage introduction of a new type of bad breath control food in near future.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
References
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UCI(KEPA) : I410-ECN-0101-2009-511-018070381