한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제12권2호
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- Pages.176-187
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- 1983
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
마늘 flavor
Garlic flavor
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Kim, Mee Ree
(Dept. of Food and Nutrition, College of Natural Sciences, Choong-nam National University) ;
- Ahn, Seung Yo (Dept. of Food and Nutrition, College of Home Economics, Seoul National University)
- 투고 : 1983.06.07
- 발행 : 1983.06.30
초록
마늘 flavor의 발현과 flavor에 영향을 미치는 요인들에 대하여 살펴보았다. 마늘 flavor는 alk(en)yl-
Volatile flavor components of garlic and factors which influence on its flavors were reviewed. Growth, storage and processing conditions influence on the flavor intensity of garlic. To intensify garlic flavors, it is desirable that sufficient sulfate nutrition be supplied to the soil of growing garlic and that the suggested proportions of mineral composition and water content be considered. And to maintain the flavor intensity of post harvested garlic, flavor losses taken place during over inter storage mainly due to respiration, sprout and decay, have to be minimized. Among the various storage methods, combination method of post harvest hot-air drying and low temperature (
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