View : 128 Download: 0

Full metadata record

DC Field Value Language
dc.contributor.author김영석-
dc.contributor.author정현-
dc.date.accessioned2017-08-28T22:35:29Z-
dc.date.available2017-08-28T22:35:29Z-
dc.date.issued2012-
dc.identifier.issn1738-2203-
dc.identifier.otherOAK-8551-
dc.identifier.urihttp://dspace.ewha.ac.kr/handle/2015.oak/222438-
dc.description.abstractVolatile components in peel and flesh of Dangyooja (Citrus grandis Osbeck) were isolated by solvent-assisted flavor evaporation (SAFE) followed by analysis using gas chromatography-mass spectrophotometry (GC-MS). Twenty-four components, including 4 alcohols, 6 aldehydes, 14 terpene hydrocarbons, and 16 components, including 1 alcohol, 1 aldehyde, 8 terpene hydrocarbons, 4 aromatic compounds, and 2 hydrocarbons were found in peel and flesh of Dangyooja, respectively. Limonene and myrcene were dominant in both parts of Dangyooja, although more volatile components were detected in peel of Dangyooja. Aroma-active compounds in peel and flesh of Dangyooja were also evaluated by aroma extract dilution analysis. Geranial (pineapple-like) showed the highest flavor dilution factor, followed by citronellal (herbaceous) and α-pinene (pine tree-like). In contrast, α-pinene (pine tree-like) and myrcene (floral) were the major aroma-active components in flesh of Dangyooja. © 2012 The Korean Society for Applied Biological Chemistry.-
dc.languageEnglish-
dc.titleCharacterization of volatile aroma-active compounds in Dangyooja (Citrus grandis Osbeck)-
dc.typeArticle-
dc.relation.issue1-
dc.relation.volume55-
dc.relation.indexSCIE-
dc.relation.indexSCOPUS-
dc.relation.indexKCI-
dc.relation.startpage133-
dc.relation.lastpage136-
dc.relation.journaltitleJournal of the Korean Society for Applied Biological Chemistry-
dc.identifier.doi10.1007/s13765-012-0023-2-
dc.identifier.wosidWOS:000301220100023-
dc.identifier.scopusid2-s2.0-84862864604-
dc.author.googleChung H.-
dc.author.googleChung W.-Y.-
dc.author.googleYoo E.-S.-
dc.author.googleCho S.K.-
dc.author.googleOh S.-K.-
dc.author.googleKim Y.-S.-
dc.contributor.scopusid김영석(56155360400)-
dc.contributor.scopusid정현(54890977400)-
dc.date.modifydate20170922131833-
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE