Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김영석 | * |
dc.date.accessioned | 2016-08-27T02:08:21Z | - |
dc.date.available | 2016-08-27T02:08:21Z | - |
dc.date.issued | 2005 | * |
dc.identifier.issn | 0022-1147 | * |
dc.identifier.issn | 1750-3841 | * |
dc.identifier.other | OAK-2973 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/215923 | - |
dc.description.abstract | Volatile components in bulgogi were extracted by high vacuum sublimation (HVS) and solid phase microextraction (SPME). The extracts were then analyzed by gas chromatography-olfactometry (GCO) conducted on 2 columns with different polarities. Aroma dilution methods were used with a serial dilution of the extract in HVS-GCO and varying the GC injector split ratios in SPME-GCO to determine aroma active compounds of bulgogi. In HVS-GCO, methional (described as cooked potato/soy sauce) exhibited the highest flavor dilution (FD) factor, followed by 2-acetyl-2-thiazoline (described as nutty/popcorn/peanut); furaneol (described as caramel/sweet); and 2ethyl-3,5-dimethylpyrazine (described as nutty/coffee/chocolate). In SPME-GCO; allyl mercaptan (described as garlic/bulgogi) showed the highest FD factor, followed by methional (described as cooked potato/soy sauce), 2-ethyl3,5-dimethylpyrazine (described as nutty/coffee/chocolate), and 2-acetyl-pyrazine (described as nutty/peanut/cooked rice). These sulfur-containing compounds and heterocyclic compounds, which had high FD factors and characteristic odor notes, could be important to bulgogi flavor. | * |
dc.language | English | * |
dc.publisher | WILEY-BLACKWELL | * |
dc.subject | aroma active compounds | * |
dc.subject | bulgogi | * |
dc.subject | aroma dilution analysis | * |
dc.subject | high vacuum sublimation | * |
dc.subject | solid phase microextraction | * |
dc.title | Aroma active compounds of Bulgogi | * |
dc.type | Article | * |
dc.relation.issue | 8 | * |
dc.relation.volume | 70 | * |
dc.relation.index | SCI | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.startpage | C517 | * |
dc.relation.lastpage | C522 | * |
dc.relation.journaltitle | JOURNAL OF FOOD SCIENCE | * |
dc.identifier.wosid | WOS:000232903600013 | * |
dc.identifier.scopusid | 2-s2.0-27544500875 | * |
dc.author.google | Ko, HS | * |
dc.author.google | Kim, TH | * |
dc.author.google | Cho, IH | * |
dc.author.google | Yang, JY | * |
dc.author.google | Kim, YS | * |
dc.author.google | Lee, HJ | * |
dc.contributor.scopusid | 김영석(56155360400;57193073735) | * |
dc.date.modifydate | 20240322114732 | * |