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.7 No.1
- 발행연도
- 2002.3
- 수록면
- 5 - 11 (7page)
이용수
초록· 키워드
오류제보하기
The comparison of the volatile flavor components from Korean, Japanese Satsuma mandarin (C. unshiu Marcov. forma Miyagawa-wase) peel oils, isolated by cold-pressing, was performed by gas chromatography, mass-spectrometry, gas chromatography-olfactometry (GC-O). Eighty-five volatile components were identified in each oil by GC, GC-MS. Forty-three components were detected in each oil by GC-O. The total amount of monoterpene hydrocarbons was 95.88% (Korean mandarin), 95.29% (Japanese mandarin). Limonene, γ-terpinene, myrcene, α-pinene were the main components of the cold-pressed oils from the both samples. The volatile composition of the Japanese mandarin was characterized by a higher content of sesquiterpene hydrocarbons, especially bicyclogermacrene, α-humullene, valencene. The volatile composition of two samples can easily be distinguished by the percentages of aldehydes, ketones, esters, which were found at higher levels in the Japanese mandarin. The sweet, fruity flavor was stronger in the Korean mandarin oil while herbaceous flavor was stronger in Japanese sample. From GC-O data it is suggested that the sweet, fruity flavor of the Korean mandarin resulted from terpinolene, linalool,, the herbaceous note of the Japanese mandarin from α-humullene, neral, l-carvone, perill aldehyde.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGMENTS
REFERENCES
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