참고문헌
- Cha, Y.J., E.J. Kim and H.H. Baek. 1995. Processing of pen shell by-product hydrolysate using response surface methodology. Kor. J. Food Sci. Technol., 27, 958-963
- Cha, YJ., J.S. Ahn, E.J. Jeong, W.J. Cho, H.Y Lee and H. Kim. 2005. Comparison of crab-like flavor components produced from snow crab cooker effluents by reaction flavor system. Abstract, Ann. Meet. Jap. Soc. Sci. Fish., 281
- Han, H.S. 1999. Statistic Data Analysis. Chungmungak, Seoul, Korea
- Hofmann, T. and P. Schiberle. 1995. Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques. J. Agric. Food Chem., 43, 2187-2194 https://doi.org/10.1021/jf00056a042
- Hsieh, Y.P.C., A.M. Pearson and W.T. Magee. 1980. Development of a synthetic meat flavor mixture by using surface response methodology. J. Food Sci., 45, 1125-1130 https://doi.org/10.1111/j.1365-2621.1980.tb06502.x
- Kim, K.O., S.S. Kim, R.K. Sung and YC. Lee. 1993. Sensory Evaluation Method and Application. Sin-kwang Pub. Co., Seoul, Korea
- Kim, H. 2002. Functional flavorants produced from seafood by-products by reaction flavoring techniques. Ph.D. Dissertation, Chanwon National University, Korea
- Kim, K.W. and H.H. Baek. 2003. Development of a burnt beef flavor by reaction flavor technology. Kor. J. Food Sci. Technol., 35, 1045-1052
- Ko, S.N., S.H. Yoon, S.K. Yoon and W.J. Kim. 1997. Development of meat-like flavor by maillard reaction of model system with amino acids and sugars. Kor. J. Food Sci. Technol., 29, 827-838
- Lee, G.D., J.S. Kim and J.H. Kwon. 1996. Monitoring of dynamic changes in maillard reaction substrates by response surface methodology. Kor. J. Food Technol., 28, 212-219
- Macleod, G. 1986. The scientific and technological basis of meat flavors. In Developments of Food Flavors. Birch, G.G. and M.G. Lindle. eds. Elsevier Applied Science, London, 191-223
- Manley, C.H. 1994. Process Flavors. Chapman and Hill, New York, USA
- Manley, C.H. and S. Ahmedi. 1995. The development of process flavors. Trends Food Sci. Technol., 6, 46-51 https://doi.org/10.1016/S0924-2244(00)88942-6
- Moon, J.H. and K.S. Oh. 2003. Marine flavoring product extracted by 2 step enzyme hydrolysis and process for preparation thereof. Korean Patent 0394186
- Moupuet, C., J.D. Dumas and S. Guibert. 1992. Texturization of sweetened mango pulp: Optimization using response surface methodology. J. Food Sci., 57, 1395-1400 https://doi.org/10.1111/j.1365-2621.1992.tb06867.x
- Myers, R.H. 1971. Response Surface Methodology. Allyn and Bacon Inc., Boston, MA, USA
- Nagodawithana, T.W. 1995. Savory Flavors. Esteekay Associate, Inc., Milwaukee, USA
- Oh, K.S. 1998. Processing of flavoring substances from low-utilized shellfishes. J. Kor. Fish. Soc., 31, 791-798
- Reyes, F.G.R., B. Poocharoen and R.E. Wrolstad. 1982. Maillard browning reaction of sugar-glycine model system: Changes in sugar concentration, color, appearance. J. Food Sci., 47, 1376-1379 https://doi.org/10.1111/j.1365-2621.1982.tb07690.x
- SAS. 1988. SAS/STAT. User's Guide Version 6. 4th ed., SAS Institute Inc., Cary, NC, 1457-1478
- Sheldon, S.A. 1988. Volatile compounds produced in L-cysteine/D-glucose model system by sun-light irradiation. J. Food Sci., 53, 196-198 https://doi.org/10.1111/j.1365-2621.1988.tb10207.x
- Yoon, S.H., J.K. Lee, H.S. Nam and H.J. Lee. 1994. Formation of meatlike flavors by maillard reaction using hydrolyzed vegetable protein (HVP). Kor. J. Food Sci. Technol., 26. 781-786