Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김영석 | * |
dc.contributor.author | 이상미 | * |
dc.date.accessioned | 2018-04-25T08:13:40Z | - |
dc.date.available | 2018-04-25T08:13:40Z | - |
dc.date.issued | 2018 | * |
dc.identifier.issn | 0963-9969 | * |
dc.identifier.issn | 1873-7145 | * |
dc.identifier.other | OAK-21793 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/242576 | - |
dc.description.abstract | Aroma-active compounds in the peel and pulp of Chinese quince fruits were extracted by high-vacuum distillation (HVD) and headspace solid-phase microextraction (HS-SPME) methods and identified by gas chromatography-olfactometry (GC-O) combined with aroma dilution analyses. Ethyl 2-methylpropanoate, ethyl (E)-2butenoate, ethyl 2-methylbutanoate, methional, (Z)-3-hexenyl acetate, D-ionone, ethyl nonanoate, and gamma-decalactone were detected as the potent aroma-active compounds (log(3)FD factors >= 5) in the peel of Chinese quince, while hexanal, (Z)-3-hexenal, and (Z)-3-hexenol, which have a green odor note, were potent aroma active compounds with high log3FD factors (>= 3) in the pulp of Chinese quince. In particular, ethyl propanoate, ethyl (E)-2-butenoate, and (Z)-3-hexenyl acetate which had sweet and fruity aroma notes with relatively high FD factors were detected in the samples extracted by HS-SPME. | * |
dc.language | English | * |
dc.publisher | ELSEVIER SCIENCE BV | * |
dc.subject | Chinese quince | * |
dc.subject | Aroma-active compound | * |
dc.subject | High vacuum distillation | * |
dc.subject | Headspace solid phase microextraction | * |
dc.subject | Gas chromatography mass spectrometry | * |
dc.subject | Gas chromatography-olfactometry | * |
dc.subject | Aroma dilution analyses | * |
dc.title | Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses | * |
dc.type | Article | * |
dc.relation.volume | 105 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.startpage | 828 | * |
dc.relation.lastpage | 835 | * |
dc.relation.journaltitle | FOOD RESEARCH INTERNATIONAL | * |
dc.identifier.doi | 10.1016/j.foodres.2017.12.015 | * |
dc.identifier.wosid | WOS:000425567900086 | * |
dc.identifier.scopusid | 2-s2.0-85037539323 | * |
dc.author.google | Choi, Ji Young | * |
dc.author.google | Lee, Sang Mi | * |
dc.author.google | Lee, Hyong Joo | * |
dc.author.google | Kim, Young-Suk | * |
dc.contributor.scopusid | 김영석(56155360400;57193073735) | * |
dc.contributor.scopusid | 이상미(37031391600) | * |
dc.date.modifydate | 20240322114732 | * |