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dc.contributor.author김영석-
dc.date.accessioned2016-08-28T11:08:04Z-
dc.date.available2016-08-28T11:08:04Z-
dc.date.issued2006-
dc.identifier.issn0022-1147-
dc.identifier.otherOAK-3316-
dc.identifier.urihttp://dspace.ewha.ac.kr/handle/2015.oak/219697-
dc.description.abstractVolatile compounds in fermented and acid-hydrolyzed soy sauces were isolated and analyzed using solvent extraction and solid-phase microextraction. Quantitatively, alcohols and esters were dominant in the volatiles of fermented soy sauce, whereas heterocyclic compounds, including pyrazines and furans, and acids were relatively abundant in the acid-hydrolyzed soy sauce. The odor-active compounds were also evaluated. The major odor-active compounds of fermented soy sauce were acetic acid, furfuryl alcohol, 2-methoxyphenol, benzeneethanol, benzoic acid, butyric acid, 2-ethyl-4-hydroxy-5-methyl-3(2H) furanone, and 2-methylbutanal, whereas acetic acid, 2-methoxyphenol, formic acid, benzoic acid, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, butyric acid, 2,6-dimethoxyphenol, 3-hydroxy-2-methyl-4H-pyran-4-one, 2-acetyl-5-methylfuran, 2,5-dimethyl-3-ethylpyrazine, and 2-methylbutanal constituted the major odor-active compounds of acid-hydrolyzed soy sauce. © 2006 Institute of Food Technologists.-
dc.languageEnglish-
dc.titleVolatile compounds in fermented and acid-hydrolyzed soy sauces-
dc.typeArticle-
dc.relation.issue3-
dc.relation.volume71-
dc.relation.indexSCI-
dc.relation.indexSCIE-
dc.relation.indexSCOPUS-
dc.relation.startpageC146-
dc.relation.lastpageC156-
dc.relation.journaltitleJournal of Food Science-
dc.identifier.wosidWOS:000237369200008-
dc.identifier.scopusid2-s2.0-33646345000-
dc.author.googleLee S.M.-
dc.author.googleSeo B.C.-
dc.author.googleKim Y.-S.-
dc.contributor.scopusid김영석(56155360400)-
dc.date.modifydate20170922131527-
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엘텍공과대학 > 식품공학전공 > Journal papers
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