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dc.contributor.author김영석-
dc.date.accessioned2017-08-28T10:06:21Z-
dc.date.available2017-08-28T10:06:21Z-
dc.date.issued2002-
dc.identifier.issn0141-5492-
dc.identifier.otherOAK-990-
dc.identifier.urihttp://dspace.ewha.ac.kr/handle/2015.oak/218961-
dc.description.abstractZanthoxylum piperitum (prickly ash) was grown as a suspension culture in Schenk and Hildebrandt medium supplemented with 50 g sucrose 1 -1 and 0.5 mg 2,4-dichlorophenoxyacetic acid 1 -1 for 21 days with elicitation by pectin added at day 15. Volatile compounds were extracted from the culture and 3-hydroxy-2-butanone was identified by GC-MS as the most abundant compound, followed by γ-butyrolactone and 2,3-butanedione. 2,3-Butanedione, ethyl 3-methylbutyrate, and ethyl 2-methylpropanoate were identified as the most intense aroma-active compounds and represented the characteristic aroma of the culture.-
dc.languageEnglish-
dc.titleCharacteristics of aroma-active compounds in the pectin-elicited suspension culture of Zanthoxylum piperitum (prickly ash)-
dc.typeArticle-
dc.relation.issue7-
dc.relation.volume24-
dc.relation.indexSCI-
dc.relation.indexSCIE-
dc.relation.indexSCOPUS-
dc.relation.startpage551-
dc.relation.lastpage556-
dc.relation.journaltitleBiotechnology Letters-
dc.identifier.doi10.1023/A:1014812508441-
dc.identifier.wosidWOS:000174634300009-
dc.identifier.scopusid2-s2.0-0036221975-
dc.author.googleKim T.H.-
dc.author.googleShin J.H.-
dc.author.googleYu E.J.-
dc.author.googleKim Y.-S.-
dc.author.googleLee H.J.-
dc.contributor.scopusid김영석(56155360400)-
dc.date.modifydate20170922131527-
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엘텍공과대학 > 식품공학전공 > Journal papers
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