Journal of Nutrition and Health
- 제18권4호
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- Pages.293-300
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- 1985
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- 2288-3886(pISSN)
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- 2288-3959(eISSN)
한국산(韓國産) Horseradish 뿌리의 휘발성 풍미 성분
Volatile Compounds Characterizing the Flavor of Korean Horseradish Roots
- Kim, In-Sook (Dept. of Food & Nutrition, Duksung Women's College) ;
- Kimlee, Mie-Soon (Dept. of Food & Nutrition, Duksung Women's College)
- 발행 : 1985.12.30
초록
Volatile components of Korean horseradish roots harvested at different dates were prepared by steam distillation. Samples were examined by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). The major pungent constituent, allyl isothiocyanate was confirmed add tended to increase with delayed harvest time. Pungent principles also included allyl thiocyanate, 2-phenethyl, 2-butyl, 4- pentenyl, benzyl and 3-methylthiopropyl isothiocyanates. Infrared (IR) spectroscopy study showed that allyl isothiocyanate - thiocyanate interconversion did not occur under the condition of this study.
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