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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.
이용수
초록· 키워드
오류제보하기
Volatile flavor compounds in commercial crab-like flavorants were compared by mean of solid phase microextraction (SPME) and liquid liquid continuous extraction (LLCE)/GC/MSD methods. A total of 86 volatile flavor compounds were detected. Of these, 71 were positively identified consisting mainly of sulfur-containing compounds (13), aldehydes (3), ketones (2), esters (26), alcohols (5), aromatic compounds (3), terpenes (8), acids (2) and miscellaneous compounds (9). SPME method was more effective than LLCE method in detection of volatile components in commercial crab-like flavorants. Eight S-, N-containing compounds such as dimethyl sulfide, dimethyl disulfide, dipropyl disulfide, 3-(methylthio)propyl acetate, 3-(methylthio) propanal, 3-(methylthio)propanol, 2-methyl-3-(methylthio)pyrazine and 2-methyl-5-(methylthio)pyrazine, 8 esters such as styrallyl acetate, ethyl acetate, isoamyl acetate, benzyl acetate, ethyl pentanoate, butyl pentanoate, isoamyl pentanoate and furfuryl acetate were considered as major components in crab-like flavorants.
목차
서론
재료 및 방법
결과 및 고찰
요약
감사의 글
참고문헌
참고문헌 (24)
참고문헌 신청
Arctander, S. 1969. Perfume and Flavor Chemicals (aroma chemicals) I, II. Montclair, N.J. USA.
Cha, Y. J. and H. H. Baek. 1995. Quantitative analysis of alkylpyrazines in snow crab cooker effluents. J. Korean Soc. Food Nutr. 24, 454-458.
Cha, Y. J., H. H. Baek and T. C.-Y. Hsieh. 1992. Volatile components in flavour concentrates from crayfish processing waste. J. Sci. Food Agric. 58, 239-248.
Cha, Y. J. and K. R. Cadwallader. 1995. Volatile components in salt-fermented fish and shrimp pastes. J. Food Sci. 60, 19-24.
Cha, Y. J., K. R. Cadwallader and H. H. Baek. 1993. Volatile flavor components in snow crab cooker effluent and effluent concentrate. J. Food Sci. 58, 525-530.
Cha, Y. J. and H. H. Baek. 1995. Quantitative analysis of alkylpyrazines in snow crab cooker effluents. J. Korean Soc. Food Nutr. 24, 454-458.
Cha, Y. J., H. H. Baek and T. C.-Y. Hsieh. 1992. Volatile components in flavour concentrates from crayfish processing waste. J. Sci. Food Agric. 58, 239-248.
Cha, Y. J. and K. R. Cadwallader. 1995. Volatile components in salt-fermented fish and shrimp pastes. J. Food Sci. 60, 19-24.
Cha, Y. J., K. R. Cadwallader and H. H. Baek. 1993. Volatile flavor components in snow crab cooker effluent and effluent concentrate. J. Food Sci. 58, 525-530.
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UCI(KEPA) : I410-ECN-0101-2009-470-017617086