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Changes in Volatile Compounds of Waxy Rice and Gangjeong (a traditional Korean oil-puffed snack) under Different Steeping Conditions

Title
Changes in Volatile Compounds of Waxy Rice and Gangjeong (a traditional Korean oil-puffed snack) under Different Steeping Conditions
Authors
Kim, Haeng-RanKim, Kyung MiWoo, KoanSikJeong, Heon SangKim, Kwang Ok
Ewha Authors
김광옥
SCOPUS Author ID
김광옥scopus
Issue Date
2015
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
ISSN
1226-7708JCR Link2092-6456JCR Link
Citation
vol. 24, no. 5, pp. 1565 - 1572
Keywords
gangjeongwaxy ricesteeping temperaturesteeping periodvolatile compound
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
Effects of steeping temperature (15, 25, and 35A degrees C) and steeping period (1, 11, and 21 days) on volatile compounds isolated from waxy rice and gangjeong made using steeped waxy rice were evaluated. Six acids, 4 alcohols, 2 carbonyls, 1 furan, and 2 hydrocarbons were detected in waxy rice. Acids and alcohols accounted for the majority of isolated compounds. Compositions of volatile compounds differed according to steeping temperature and time, probably due to changes in microorganisms and enzymes. Forty volatile compounds were isolated from gangjeong made using steeped waxy rice, including 3 acids, 7 alcohols, 10 carbonyls, 1 furan, 10 terpene hydrocarbons, 5 aliphatic hydrocarbons, 2 sulfur-containing compounds, and 2 miscellaneous compounds. Most volatiles were generated via lipid oxidation and decomposition. 2-Pentyl furan was the major volatile compound in gangjeong. Volatile aroma compounds from waxy rice and gangjeong made using steeped waxy rice varied according to steeping conditions and frying processes.
DOI
10.1007/s10068-015-0202-0
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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