참고문헌
- Aromenverordnung i. d. F. des Verordnung zur Neuordnung lebensmittel-rechtlicher Kennzei-chnung svorschriften vom 22.12. 1981 (BGBI. I. S. 1652, 1676), der 1. Aend V vom 10.5.1983 (BGBI. I. S. 602) und der ZV erd V vom 10.7.1984 (BGBI I.S. 897)
- Codex Alimentarius. 1993. Auslaendische Lebensmittecrecht Behr's Verlag, Muenchen
-
Werkgoff P, Bretschneider W, Guentert M, Hopp R, Surbrug H. 1990. Chiral analysis in flavor and essential oil chemistry. Part B. Direct enantiomer resolution of trans-
$\alpha$ - ionon and trans-$\alpha$ -damascone by inclusion gas chromatography. In Flavor Science and Technology. Bessiere Y, Thomas AF, eds. Wiley, London. p 33-36 - Werkgoff P, Bretschneider W, Brennecke S. 1991. Multidimensionale Praeparative kapillar-gaschromtographie in der Aromastoff-Forschung. Gersterl Aktuell, No. 12
-
Bernreuther A, Christoph N, Schreler P. 1989. Cetermination of the enantiomeric composition of
$\gamma$ -lactones in complex natural matrices using multidimensional capillary gas chromatogrphy. J Chromatogr 481: 363-367 https://doi.org/10.1016/S0021-9673(01)96780-9 - Bernreuther A, Lander V, Huffer M, Schreier P. 1990. Enantioselective analysis of dec-2-en-5-olide (massoilactone) from natural sources by multidimensional capillary gas chromatography. Flavour Fragr J 5: 71-73 https://doi.org/10.1002/ffj.2730050202
- Bernreuther A, Bank J, Krammer G, Schreier P. 1991. Multidimensional gas chromatography/mass spectrometry: A powerful tool for the direct chiral evaluation of aroma compounds in plant tissues. I. 5-alkanolides in fruits. Phytochem Anal 2: 43-46 https://doi.org/10.1002/pca.2800020109
- Tressl R, Engel KH. 1984. Analysis of Volatiles, Methods and Application. Schreier P, ed. de Gruyter, Berlin, Germany. p 323-343
- Tressl R, Engel KH, Albrecht W, Bille-Abdullah H. 1985. Characterization and Measurment of Flavor Compounds. Bills DD, Mussinan CJ, eds. ACS Symposium Series 289, American Chemical Society, Washington, DC. p 43-60
-
Pabst A, Barron D, Semont E, Schreier P. 1992. 4-Oxo-
$\beta$ - ionol and linalool glycosides from raspberry fruits. Phytochemistry 31: 4187-4190 https://doi.org/10.1016/0031-9422(92)80440-P - Ravid U, Putievsky E, Katzir I, Lewinsohn E. 1997. Enantiomeric composition of linalol in the essential oils of Ocimum species and in commercial basil oils. Flavor Fragr J 12: 293-296 https://doi.org/10.1002/(SICI)1099-1026(199707)12:4<293::AID-FFJ648>3.0.CO;2-3
- Bouwmeester HJ, Davies JAR, Toxopeus H. 1995. Enantiomeric composition of carvone, limonene, and carveols in seeds of dill and annual and biennial Caraway varieties. J Agric Food Chem 43: 3057-3064 https://doi.org/10.1021/jf00060a013
- Wang X, Liu YS, Nair UB, Armstrong DW. 1997. Enantiomeric composition of monoterpenes in conifer resins. Tetrahedron Asymmetry 8: 3977-3984 https://doi.org/10.1016/S0957-4166(97)00600-9
- Tamogami S, Awano K, Kitahara T. 2001. Analysis of the enantiomeric ratios of chiral components in absolute jasmine. Flavor Fragr J 16: 161-163 https://doi.org/10.1002/ffj.969
- Werkhof P, Brennecke S, Bretschneider W, Gufntert M, Hopp R, Surburg H. 1993. Chirospecific analysis in essential oil, fragrance and flavor research. Lebensm Unters Forsch 196: 307-328 https://doi.org/10.1007/BF01197930
- Kreis P, Braunsdorf R, Dietrich A, Hener U, Maas B, Mosandl A. 1993. Progress in Flavour Precursor Studies. Schreier P, Winterhalter P, eds. Allured Publishing Corporation, Carol Stream, IL. p 77
- Mollenbeck S, Konig T, Schreier P, Schwab W, Rajaonarivony J, Ranarivelo L. 1997. Chemical composition and analyses of enantiomers of essential oils from Madagascar. Flavour and Fragrance J 12: 63-69 https://doi.org/10.1002/(SICI)1099-1026(199703)12:2<63::AID-FFJ614>3.0.CO;2-Z
- European Pharmacopoeia Commission. 2004. PA/PH/Exp. 13A/T (00) 40 DEF monograph no 1338
- Connell DW. 1969. The pungent principles of ginger and their importance incertain ginger products. Food Technol Austral 21: 570-575
- Lee CB. 1979. Illustrated Flora of Korea. Hyangmoon Publish Co, Seoul, Korea
- Leung A. 1980. Encyclopendia of common natural ingredients. John Wiley & Sons, NY, USA. p 270-274
- Schultz TH, Flath RA, Mon TR, Enggling SB, Teranishi R. 1977. Isolation of volatile components from a model system. J Agric Food Chem 25: 446-449 https://doi.org/10.1021/jf60211a038
- Nickerson GB, Likens ST. 1966. Gas chromatography evidence for the occurrence of hop oil components in beer. J Chromatogr 21: 1-5 https://doi.org/10.1016/S0021-9673(01)91252-X
- Robert PA. 1995. Identification of essential oil components by gas chromatography/mass spectroscopy. Allured Publishing Corporation, IL, USA
- Stehagen E, Abbrahansom S, Mclafferty FW. 1974. The Wiley/NBS registry of mass spectral data. John Wiley and Sons, NY, USA
- Davies NW. 1990. Gas chromatographic retention indices of monoterpenes and sesquiterpenes on methyl silicone and carbowax 20M phases. J Chromatogr 503: 1-24 https://doi.org/10.1016/S0021-9673(01)81487-4
- Laboratories SR. 1986. The Sadtler standard gas chromatography retention index library. Sadtler, PA, USA
- Schurig V. 1996. Terms for the quantitation of a mixture of stereoisomers. Enantiomer 1: 139-143
- Singh G, Maurya S, Catalan C, de Lampasona MP. 2005. Studies on essential oils. Part 42: chemical, antifungal, antioxidant and sprout suppressant studies on ginger essential oil and its oleoresin. Flavour Fragr J 20: 1-6 https://doi.org/10.1002/ffj.1373
- Chen CC, Ho CT. 1988. Gas chromatographic analysis of volatile components of ginger oil (Zingiber officinale Roscoe) extracted with liquid carbon dioxide. J Agric Food Chem 36: 322-328 https://doi.org/10.1021/jf00080a020
- Kim JS, Koh MS, Kim YH, Kim MK, Hong JS. 1991. Volatile flavor components of Korean ginger (Zingiber officinale Roscoe). Korean J Food Sci Technol 23: 141-149
- Moon HI, Lee HJ. 1997. Volatile aromatic components of ginger (Zingiber officinale Roscoe) rhizomes and Japanese spice bush (Lindera obtusiloba BL). Korean J Crop Sci 42: 7-13
- Millar JG. 1998. Rapid and simple isolation of zingiberene from ginger essential oil. J Nat Prod 61: 1025-1026 https://doi.org/10.1021/np9800699
- Kreck M, Scharrer A, Bilke S, Mosandl A. 2002. Enantioselective analysis of monoterpene compounds in essential oils by stir bar sorptive extraction (SBSE)–enantio-MDGC- MS. Flavour Fragr J 17: 32-40 https://doi.org/10.1002/ffj.1033
-
Schurig V, Nowotny HP. 1988. Separation of enantiomers on diluted permethylated
$\rho$ -cyclodextrin by high-resolution gas chromatography. J Chromatogr 441: 155-163 https://doi.org/10.1016/S0021-9673(01)84662-8 -
Fietzek C, Hermle T, Rosenstiel W, Schurig V. 2001. Chiral discrimination of limonene by use of
$\beta$ -cyclodextrin-coated quartz-crystal-microbalances (QCMs) and data evaluation by artificial neuronal networks Fresenius J Anal Chem 371: 58-63 https://doi.org/10.1007/s002160100899 - Ohloff G. 1990. Riechstoffe und Geruchssinn. Springer, Berlin
- Bonnlander B, Cappuccio R, Liverani FS, Winterhalter P. 2006. Analysis of enantiomeric linalool ratio in green and roasted coffee. Flavour Fragr J 21: 637-641 https://doi.org/10.1002/ffj.1633
- Nishimura O. 2001. Enantiomer separation of the characteristic odorants in Japanese fresh rhizomes of Zingiber officinale Roscoe (ginger) using multidimensional GC system and confirmation of the odour character of each enantiomer by GC-olfactometry. Flavour Fragr J 16: 13-18 https://doi.org/10.1002/1099-1026(200101/02)16:1<13::AID-FFJ939>3.0.CO;2-M
피인용 문헌
- Quality Characteristics of Cookies with Ginger Powder vol.31, pp.6, 2015, https://doi.org/10.9724/kfcs.2015.31.6.703
- Identification of volatile flavor compounds in Jeju citrus fruits vol.23, pp.7, 2016, https://doi.org/10.11002/kjfp.2016.23.7.977
- Effect of Microbial Fermentation on the Sensory Attributes, Gingerol Content and Volatile Components of Ginger vol.15, pp.4, 2010, https://doi.org/10.3746/jfn.2010.15.4.322
- Comparison of Active Ingredients between Field Grown and In Vitro Cultured Rhizome of Korean Native Ginger (Zingiber officinale Roscoe) vol.24, pp.4, 2011, https://doi.org/10.7732/kjpr.2011.24.4.404
- 유자, 금귤, 레몬 및 라임의 휘발성 향기성분의 비교 vol.24, pp.3, 2017, https://doi.org/10.11002/kjfp.2017.24.3.394
- Quality Characteristics and Optimization of Ginger Pear Jam Prepared with Sugar, Pectin, and Citric Acid, Using the Response Surface Methodology vol.31, pp.1, 2006, https://doi.org/10.17495/easdl.2021.2.31.1.26