지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.4 No.2
- 발행연도
- 1999.6
- 수록면
- 88 - 91 (4page)
이용수
초록· 키워드
오류제보하기
Aroma components of tea processed from Korean chicory roots were isolated and identified. The model system of amino-carbonyl reaction was carrid out to study the formation mechanism of aroma compounds of chicory tea during manufacturing process. The concentrated extracts from chicory tea and model system were analyzed and identified by gas chromatography (GC) and GC-mass spectrometry. Twenty-nine compounds, including pyrazines, furans, acids, alcohols, pyrroles and lactones were isolated and identified in chicory tea. The main compounds were pyrazines including methyl pyrazine, 2,5-dimethyl pyrazine, 2,6-dimethyl pyrazine, 2-ethyl-6-methyl pyrazine, 2-ethyl-3-methyl pyrazine, trimethyl pyrazine, 3-ethyl-2,5-dimethyl pyrazine, 5-ethyl-2,3-dimethyl pyrazine, and 2-acetyl-3-methyl pyrazine and pyrroles including acetyl pyrrole and formyl pyrrole ; and furans including furfural, acetyl furan, 5-methyl furan, 5-methyl furfural, and furfuryl alcohol. These pyrazine compounds of a roasted and nutty aroma may be important contributors to the flavor of chicory tea. The aroma concentrate of model system also had a roasted and nutty aroma and the main compounds were methyl pyrazine, 2,5-dimethyl pyrazine, 2,6-dimethyl pyrazine and trimethyl pyrazine.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
발효방법 및 대두품종을 달리한 청국장의 향기성분
Applied Biological Chemistry
1999 .01
-
Cocoa Mass의 마이크로파 Roasting 중 향기성분의 변화
한국식품영양과학회지
2000 .06
-
버어리잎담배 추출물의 열처리에 의한 화학성분 변화
한국연초학회지
1997 .01
-
Microwave Roasting에 의한 Cocoa Bean의 Methyl Pyrazine류의 변화
한국식품과학회지
2000 .06
-
Changes in Several Components, Physiological Activity and Production of Pyrazine Compounds according to Roasting Conditions of Coffee Beans
한국식품영양과학회 학술대회발표집
2014 .10
-
The Significance of Pyrazine Formation in Flavor Generation during the Maillard Reaction
Journal of Food Science and Nutrition
1997 .12
-
The antioxidant activities and the change in Pyrazine aromatic components based on roasting conditions of raw coffee beans
한국식품영양과학회 학술대회발표집
2013 .11
-
여러 가지 별미장의 숙성과정 중 향기성분의 변화
한국식품영양과학회지
2004 .12
-
Headspace-Solid Phase Microextraction (HS-SPME) Analysis of Korean Fermented Soybean Pastes
Food Science and Biotechnology
2009 .06
-
재래식 메주와 개량식 메주로 제조한 된장의 휘발성 향기성분
Applied Biological Chemistry
1992 .01
-
키위와 무를 첨가한 검정콩 청국장의 맛성분 및 기호도
한국식품영양과학회지
2002 .01
-
숭늉香味成分에 關한 硏究 : 2. 숭늉香氣성분중 pyrazine 및 carbonyl 化合物에 關하여
한국식품과학회지
1975 .03
-
Volatiles from the Maillard Reaction of L-Ascorbic Acid and L-Alanine at Different pHs
Food Science and Biotechnology
2009 .12
-
고온반응기로 제조한 구운 불고기 반응향의 향미특성
한국식품과학회지
2015 .04
-
Antioxidant Activity of Maltol, Kojic Acid, Levulinic Acid, Furfural, 5-Hydroxymethyl Furfural, and Pyrazine
한국식품과학회지
1982 .09
-
된장 가열조리 시 생성되는 향기성분 변화
한국식품과학회지
2008 .06
-
Minimum Structural Requirements for Herbicidal Evaluation of 5-($R_1$)-6-($R_2$)-N-($R_3$-Phenyl)-Pyrazine-2-Carboxamide Analogues as New Class Potent Herbicide
Applied Biological Chemistry
2010 .01
-
건조마늘과 기름에 볶은 마늘의 향기성분
한국식품영양과학회지
2007 .03
-
Quantitative Analysis of Alkylpyrazines in Snow Crab Cooker Effluents
한국식품영양과학회지
1995 .06
-
The Effect of Cultivated Regions of Chicory in Field on Chicory Root and Chicon in Korea
한국원예학회 기타 간행물
2008 .12
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2009-511-018075028