Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 6 Issue 1
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- Pages.1-8
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- 1990
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
A Study on the Flavor Compounds of Dongchimi
동치미의 맛 성분에 관한 연구
- Lee, Mae-Ry (Dept. of Food & Nutrition, Seoul National University) ;
- Lee, Hei-Soo (Dept. of Food & Nutrition, Seoul National University)
- Published : 1990.02.01
Abstract
To study the most optimum condition of Dongchimi, the various Dongchimi distinct from the amount of salt, the temperature of fermentation and the ratio of radish to water were examed by sensory evaluation. Also, the content of volatile organic acids and nonvolatile organic acids were investigated by GC, the content of sulfur compounds by GC/MS. Volatile organic acids were identified with those butyl esters and nonvolatile organic acids were done with those TMS derivatives. Sulfur compounds and those decomposed products were extracted by steam distillation In results, the most optimum conditions ware salt 2.4% fermented temperature
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