Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이종미 | * |
dc.contributor.author | 김영석 | * |
dc.contributor.author | 조미숙 | * |
dc.contributor.author | 이상미 | * |
dc.date.accessioned | 2016-11-25T02:11:28Z | - |
dc.date.available | 2016-11-25T02:11:28Z | - |
dc.date.issued | 2008 | * |
dc.identifier.issn | 0367-6293 | * |
dc.identifier.other | OAK-18151 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/232811 | - |
dc.description.abstract | The volatile components in Gamdongchotmoo kimchi, unfermented and fermented for 3 or 25 days, were extracted via solvent-assisted flavor evaporation (SAFE), and then analyzed via gas chromatography/mass spectrometry (GCMS). A total of 57 components, including 14 S-containing compounds, 22 terpene hydrocarbons, 13 aliphatic hydrocarbons, 4 alcohols, and 4 miscellaneous components, were detected in Gamdongchotmoo kimchi. Among them, the S-compounds were quantitatively dominant. The aroma-active compounds were also determined via gas chromatography-olfactometry (GC-O), using aroma extract dilution analysis (AEDA). A total of 16 aroma-active compounds were detected via GC-O. The most intense aroma-active compounds in Gamdongchotmoo kimchi included 4-isothiocyanato-1-butene (Log3 FD factor 7, rancid), an unknown(Log3 FD factor 7, spicy) and another unknown (Log3 FD factor 7, seasoning-like). In addition, other aroma-active compounds, including dimethyldisulfide (Log3 FD factor 6, rotten onion-like/sulfury), 2-vinyl- [4H]-1,3-dithiin (Log3 FD factor 5, spicy/garlic-like), and an unknown (Log3 FD factor 5, rancid/cheese-like) might be crucial to the flavor characteristics of Gamdongchotmoo kimchi. ©The Korean Society of Food Science and Technology. | * |
dc.language | Korean | * |
dc.title | Characterization of volatile components according to fermentation periods in Gamdongchotmoo kimchi | * |
dc.type | Article | * |
dc.relation.issue | 5 | * |
dc.relation.volume | 40 | * |
dc.relation.index | SCOPUS | * |
dc.relation.index | KCI | * |
dc.relation.startpage | 497 | * |
dc.relation.lastpage | 502 | * |
dc.relation.journaltitle | Korean Journal of Food Science and Technology | * |
dc.identifier.scopusid | 2-s2.0-79959480483 | * |
dc.author.google | Yoon M.K. | * |
dc.author.google | Kwon M.J. | * |
dc.author.google | Lee S.M. | * |
dc.author.google | Kim J.W. | * |
dc.author.google | Cho M.S. | * |
dc.author.google | Lee J.M. | * |
dc.author.google | Kim Y.-S. | * |
dc.contributor.scopusid | 이종미(40761811400) | * |
dc.contributor.scopusid | 김영석(56155360400;57193073735) | * |
dc.contributor.scopusid | 조미숙(38662241500) | * |
dc.contributor.scopusid | 이상미(37031391600) | * |
dc.date.modifydate | 20240322114732 | * |