한국식품조리과학회지 (Korean journal of food and cookery science)
- 제13권5호
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- Pages.674-680
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- 1997
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
참나물의 휘발성 향기성분 분석
Analysis of Volatile Flavor Components of Pimpinella brachycarpa
초록
Volatile flavor components of fresh, shady air dried, and presteamed shady air dried Chamnamul (Pimpinella brachycarpa) were collected by simultaneous steam distillation-extraction method, and essential oils were analyzed by gas chromatography-mass spectrometry (GC/MS). Twenty five, 17 and 23 volatile flavor components were identified in essential oils extracted from the fresh, shady air dried, and presteamed shady air dried Chamnamul samples, respectively; however, the kinds of individual components and its percent content of the total volatiles were varied depending on samples. The principal components of Chamnamul were isobutanal, trans caryophyllene, trans