Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 3
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- Pages.507-512
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- 2000
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- 0367-6293(pISSN)
Comparison of Flavor Compounds in Steamed- and Nonsteamed-Roasted Polygonatum odoratum Roots by Solid-Phase Microextraction
Solid-Phase Microextraction(SPME)을 이용한 둥굴레차의 증자 여부에 따른 향기성분 특성 비교
- Park, Nan-Young (Department of Food Science and Technology, Kyungpook National University) ;
- Seo, Ji-Hyung (Department of Fermented Food, Kyongbuk College of Science) ;
- Kim, Young-Hoi (Korea Ginseng & Tobacco Research Institute) ;
- Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
- Published : 2000.06.30
Abstract
The headspace flavors of roasted tea, prepared with steamed and nonsteamed polygonatum roots, were absorbed in solid-phase microextraction(SPME) fiber coated with
고품질 둥굴레차의 제조를 위한 기반연구로서 solid-phase microextraction(SPME)을 이용한 headspace 방법에 의해 볶음 전 중자(steaming) 여부에 따른 둥굴레차의 향기성분 특성을 비교하였다. SPME fiber에 대한 향기성분의 흡착조건은