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
- 발행연도
- 2011.10
- 수록면
- 803 - 810 (8page)
이용수
초록· 키워드
오류제보하기
This study was performed to evaluate the quality of the commercial brown-rice vinegars of South Korean and Japanese origins, which were prepared via static acetic-acid fermentation. The major free amino acids of Korean brown-rice vinegars were proline, glutamic acid and phenylalanine, while those of the Japanese were proline, valine, phenylalanine, lysine, γ-aminobutyric acid, alanine and isoleucine. The γ-aminobutyric acid (GABA) and total amino acids (3686.37~4212.27 mg%) contents were found to be significantly higher in the Japanese than in the Korean brown-rice vinegars. The key volatile compounds of the Korean brown-rice vinegars, analyzed with GC-MS, were acetic acid, benzaldehyde, phenethyl alcohol and phenethyl acetate while those of the Japanese brown-rice vinegars were acetic acid, ethyl acetate, ethyl alcohol, isoamyl acetate, phenethyl acetate and benzaldehyde. The volatile patterns of the Korean and Japanese commercial brown-rice vinegars were effectively distinguished from each other using an electronic nose, through which it was also elucidated that the volatiles profiles were similar among the Japanese vinegars but were different among the Korean vinegars.
목차
등록된 정보가 없습니다.
참고문헌 (39)
참고문헌 신청
1. [학술지(정기간행물)] - Jeong YJ / 2000 / A view and prospect of vinegar industry / Food Ind Ntri 5 : 7 ~ 12
2. [학술지(정기간행물)] - 장세영 / 2010 / 교반 및 정치배양에 따른 사과식초의 품질특성 / 한국식품영양과학회지 39 (2) : 308 ~ 312
3. [학술지(정기간행물)] - Jeong YJ / 1998 / The quality comparison of uncleaned rice vinegar by two stages fermentation with commercial uncleaned rice venegar / Korean J Food Preserv 5 : 374 ~ 379
4. [학술지(정기간행물)] - Choi CU / 1997 / '97 market closing accounts and '98 market prospect of expert / Food journal News letter 12 : 32 ~
5. [기타자료] - KFDA / 2010 / Korea Food Standard Code / Korea Food & Drug Administration : 5-21-1 ~ 5-21-2
2. [학술지(정기간행물)] - 장세영 / 2010 / 교반 및 정치배양에 따른 사과식초의 품질특성 / 한국식품영양과학회지 39 (2) : 308 ~ 312
3. [학술지(정기간행물)] - Jeong YJ / 1998 / The quality comparison of uncleaned rice vinegar by two stages fermentation with commercial uncleaned rice venegar / Korean J Food Preserv 5 : 374 ~ 379
4. [학술지(정기간행물)] - Choi CU / 1997 / '97 market closing accounts and '98 market prospect of expert / Food journal News letter 12 : 32 ~
5. [기타자료] - KFDA / 2010 / Korea Food Standard Code / Korea Food & Drug Administration : 5-21-1 ~ 5-21-2
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2018-059-003065090