Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 26 Issue 5
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- Pages.520-525
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- 1994
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- 0367-6293(pISSN)
Changes of Volatile Flavor Components in Garlic-Seasoning Oil
마늘 풍미유의 휘발성 향기 성분의 변화
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Koo, Bon-Soon
(Department of Food Processing and Technology, Seoil Junior College) ;
- Ahn, Myung-Soo (Department of Food and Nutrition, Sungshin Women's University) ;
- Lee, Ki-Young (Department of Food and Nutrition, Hoseo University)
- Published : 1994.10.01
Abstract
This study was carried on the garlic-seasoning oil production by autoclaving method and evaporating method in order to research a developed method. The raw, flake, extract states of garlic was added 40%(w/w) of total amounts to corn salad oil. All samples treated with various conditions analyzed the volatile flavor components(VFC) during incubating (
마늘 풍미유를 합리적으로 제조하는 방법을 개발하기 위하여 Autoclaving Method와 Evaporating Method에 의하여 corn salad oil에 마늘을 raw, flake, extract 형태로 전체 중량의 40%(w/w) 첨가하여 제조하였다. 이들 마늘 풍미유를 항온저장(