참고문헌
- Song, HJ. Introductory oriental medicine at home. pp. 173-201. Kuk IL Press, Seoul, South Korea, 1993
- Arctander, S. Perfume and flavor materials of natural origin. pp.537-541. Etablissement DR. Press, New Jersey, U.S.A. 1960
- Leung, AY. Encyclopedia of common natural ingredients. pp.419-420. Davis DA. Press, John Wiley Sons Inc., New Jersey, U.S.A. 1996
- Lee, JG, Lee, CG, Jang, HJ and Kwag, JJ. Volatile components of pine needle (P. densiflora) by purge and trap headspace. Korean J. Food & Nutr. 17: 260-265. 2004
- Lee, JG, Lee, CG, Kwag, JJ, Buglass, AJ and Lee, GH. Determination of optimum conditions for the analysis of volatile components in pine needles by double-shot pyrolysis-GC-MS. J. of Chromatography A 1089:227-234. 2005 https://doi.org/10.1016/j.chroma.2005.06.060
- Yu, EJ, Kim, TH, Kim, KH and Lee, HJ. Aroma-active compounds of Pinus densiflora needles. Flavour Fragr. J. 19:532-537. 2004 https://doi.org/10.1002/ffj.1337
- Jo, JE, Lee, MJ, Lee, YB and Yun, JR. Comparisons of volatile compounds of Pinus densiflora on kinds of extraction solvents and parts of Pinus. J. Kor. Soc. Nutr. 28:973-979. 1999
- Kim, KY and Chung, HJ. Flavor compounds of pine sprout tea and pine needle tea. J. Agric. Food Chem. 48:1269-1272. 2000 https://doi.org/10.1021/jf9900229
- Schlich, P, Etievant, PX, Moio, L, Guichard, E, Langlois, D and Lesschaeve, I. Aroma extract dilution analysis and representativeness of the odour of food extracts. in: Maarse, H. & Vander DG. (Ed.), Trends in flavours research, pp.170. Elsevier Science B.V., Netherlands. 1994
- Fischer, N, Hammerschmidt, F and Brunke, E. Analytical investigation of the flavor of Cupuacu, Fruit flavor. in: Rouseff RL. and Leahy MM. (Ed.), Biogenesis, Characterization and Authentication, SCS Symposium Series 596 pp 8. Washington, DC. 1991
- Kim, NS. Studies of sampling techniques and analysis of natural aroma by GC-MS, Thesis, Seoul Women's University, South Korea. 2004
- Schultz, TH, Flath, RA, Mon, TR, Enggling, SB and Teranishi, R. Isolation of volatile components from a model system. J. Agric. Food Chem. 25:446-451. 1977 https://doi.org/10.1021/jf60211a038
- Burger, BV, Roux, ML and Wilken, ME. Production and use of capillary traps for headspace gas chromatography of airborne volatile organic components. J. of Chromatography A 552: 137-151. 1991 https://doi.org/10.1016/S0021-9673(01)95928-X
- Pawliszyn, J and Zhang, Z. Headspace solid-phase microextraction. Analytical Chemistry 65:843-1852. 1993
- Lakso, HA and Ng, WF. Determination of chemical warfare agents in natural water samples by solid-phase micrioextraction. Analytical Chemistry 69: 1866-1872. 1997 https://doi.org/10.1021/ac960997h
- Yang, X and Peppard, T. Solid phase microextraction for flavor analysis. J. Agric. Food Chem. 42:1925-1930. 1994 https://doi.org/10.1021/jf00045a018
- Leunissen, M, Davidson, VJ and Kakuda, Y. Analysis of volatile flavor compounds in toasted peanuts using supercritical fluid extraction and gas chromatography-mass spectrometry. J. Agric. Food Chem. 44:2694-2699. 1996 https://doi.org/10.1021/jf9602129
- Roussis, V, Petrakis, PV, Ortiz, O and Basilis, E. Volatile constituents of needles of five Pinus species grown in Greece. Phytochemistry 39:357-361. 1995 https://doi.org/10.1016/0031-9422(94)00885-W
- Woo, GY, Kim, KH, Lee, MJ and Yoon, JR. A comparison of volatile compounds in pine extracts obtained by supercritical fluid extraction with those by simultaneous steam distillation and solvent extraction. Korean J. Food Sci. Technol. 31:1268-1274. 1999
- Eakin, NAM. Terpenoids and flavonoids, pp.65-93. NY: Academic Press. 1979
- Valero, E, Sanz, J and Castro, IM. Direct thermal desorption in the analysis of cheese volatiles by gas chromatography and gas chromatography-mass spectrometry: comparison with simultaneous distillation-extraction and dynamic headspace. J. Chromatography S. 39:222-228. 2001 https://doi.org/10.1093/chromsci/39.6.222
- Guillard, AS, Le Quere, JL and Vendeuvre, JL. Emerging research approaches benefit to the study of cooked cured ham flavour. Food Chemistry 59:567-572. 1997 https://doi.org/10.1016/S0308-8146(97)00001-0
- Werkhoff, P, Guntert, M, Krammer, G, Sommer, H and Kaulen, J. Vacuum headspace methods in aroma research: flavor chemistry of yellow passion fruit. J. Agric. Food Chem. 46:1076-1093. 1998 https://doi.org/10.1021/jf970655s