Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 33 Issue 1
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- Pages.153-156
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- 2001
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- 0367-6293(pISSN)
Volatile Components in Persimmon Vinegars by Solid-Phase Microextraction
Solid-Phase Microextraction(SPME)을 이용한 감식초의 휘발성 성분 분석
- Seo, Ji-Hyung (Department of Traditional Fermented Food, Kyongbuk College of Science) ;
- Park, Nan-Young (Department of Food Science and Technology, Kyungpook National University) ;
- Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
- Published : 2001.02.28
Abstract
Traditional static headspace and headspace solid-phase microextraction(SPME) techniques were compared for their effectiveness in the extraction of volatile flavor compounds from the headspace of persimmon vinegar. The adsorption condition of SPME fiber for equilibrated headspace vapor was selected as
2단계 발효로 제조한 감식초를 static headspace-GC법과 SPME-GC법으로 휘발성 성분을 각각 포집 분석하여 상호간의 특성에 대해 조사하였다. 감식초의 휘발성 성분 포집조건은