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dc.contributor.author오상석-
dc.contributor.author김영석-
dc.date.accessioned2017-08-28T10:35:40Z-
dc.date.available2017-08-28T10:35:40Z-
dc.date.issued2003-
dc.identifier.issn0308-8146-
dc.identifier.otherOAK-1590-
dc.identifier.urihttp://dspace.ewha.ac.kr/handle/2015.oak/219274-
dc.description.abstractDilution methods are widely used for the screening of aroma-active compounds in gas chromatography-olfactometry (GC-O). An aroma dilution method for the samples extracted by headspace solid phase microextraction (HS-SPME) was developed using GC injector split ratio. In an aqueous model system containing seven authentic standards, the relationship between logarithmic peak area and logarithmic split ratio showed a high linearity as indicated by the good agreement between calculated and experimental data. This result suggests that the split ratio is a suitable and reliable tool for the successive dilution of volatiles in HS-SPME-GC-O. When this method was applied to yuzu (Citrus junos) tea, linalool (floral/lemon) and decanal (orange/waxy) were identified as the most intense aroma-active compounds. © 2003 Elsevier Ltd. All rights reserved.-
dc.languageEnglish-
dc.titleAroma dilution method using GC injector split ratio for volatile compounds extracted by headspace solid phase microextraction-
dc.typeArticle-
dc.relation.issue1-
dc.relation.volume83-
dc.relation.indexSCI-
dc.relation.indexSCIE-
dc.relation.indexSCOPUS-
dc.relation.startpage151-
dc.relation.lastpage158-
dc.relation.journaltitleFood Chemistry-
dc.identifier.doi10.1016/S0308-8146(03)00221-8-
dc.identifier.wosidWOS:000184992300021-
dc.identifier.scopusid2-s2.0-0043167906-
dc.author.googleKim T.H.-
dc.author.googleLee S.M.-
dc.author.googleKim Y.-S.-
dc.author.googleKim K.H.-
dc.author.googleOh S.-
dc.author.googleLee H.J.-
dc.contributor.scopusid오상석(7404104074)-
dc.contributor.scopusid김영석(56155360400)-
dc.date.modifydate20180901081003-
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엘텍공과대학 > 식품공학전공 > Journal papers
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