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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.8
- 수록면
- 788 - 795 (8page)
- DOI
- 10.9799/ksfan.2017.30.4.788
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초록· 키워드
오류제보하기
This research has attempted to investigate the volatile flavor compounds of onion products through acetic fermentation, and to create a natural beverage with beneficial biological properties which can also fulfill customer quality standards. Onion products (OAF (M): Onion extracts at five days of acetic fermentation, OAF (F): Onion extracts at ten days of acetic fermentation) were produced by acetic fermentation. Volatile flavor compounds from onion extracts, OAF (M) and OAF (F) were used by Mixxor liquid extractions and analyzed by GC/MSD. Compounds of 49, 75 and 69 were identified in onion extracts, OAF(M) and OAF(F) respectively. Among the major volatile flavor compounds classes, sulfur containing compounds (36.7%), acids (31.2%) and aldehydes (13.5%) in onion extracts were changed into acids (69.6%) and alcohols (24.6%) in OAF (M) and acids (80.6%) and alcohols (15.5%) in OAF (F). During acetic fermentation acetic acid, 1,3-butanediol (odorless) and 2,3-butanediol (onion flavor) increased remarkably, sulfur-containing compound such as 2,5-dimethylthiophene having anti-oxidant activities was detected by fermentation.
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등록된 정보가 없습니다.
참고문헌 (30)
참고문헌 신청
Block E / 1990 / Onion essential oil chemistry. cis-and trans-2-mercapto-3, 4-dimethyl-2, 3-dihydrothiophene from pyrolysis of bis(1-propenyl)disulfide / Tetrahedron Lett 31:4999~5002
Carballo J. / 2012 / The Role of Fermentation Reactions in the Gereration of Flavor and Aroma of Foods / CRC Press. Taylor & Francis Group :67
Cha YJ / 2000 / Identification of irradiation-induced volatile flavor compounds in beef / J Korean Soc Food Sci Nutr 29:1050~1056
Choi CG / 2015 / A Guide for Farming-Onion Management / Rural Development Administration :40
de Groot H / 1998 / Tissue injury by reactive oxygen species and the protective effects of flavonoids / Fundam Clin Pharmacol 12:249~255
Carballo J. / 2012 / The Role of Fermentation Reactions in the Gereration of Flavor and Aroma of Foods / CRC Press. Taylor & Francis Group :67
Cha YJ / 2000 / Identification of irradiation-induced volatile flavor compounds in beef / J Korean Soc Food Sci Nutr 29:1050~1056
Choi CG / 2015 / A Guide for Farming-Onion Management / Rural Development Administration :40
de Groot H / 1998 / Tissue injury by reactive oxygen species and the protective effects of flavonoids / Fundam Clin Pharmacol 12:249~255
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