References
- Yoon HN. Multivariate analysis. Food Sci. Ind. 26: 11-19 (1993)
- Wilkens WF, Lin FM. Gas chromatographic and mass spectral analyses of soybean milk volatiles. J. Agr. Food Chem. 18: 333-336 (1970) https://doi.org/10.1021/jf60169a003
- MacLeod G, Ames J. Soy flavor and its improvement. Crit. Rev. Food Sci. Nutr. 27: 218-400 (1988)
- Borhan M, Snyder HE. Lipoxygenase destruction in whole soybeans by combinations of heating and soaking in ethanol. J. Food Sci. 44: 586-590 (1979) https://doi.org/10.1111/j.1365-2621.1979.tb03842.x
- Brown BD, Wei LS, Steinberg MP, Villota R. Minimizing protein insolubilization during thermal inactivation of lipoxygenase in soybean cotyledons. J. Am. Oil Chem. Soc. 59: 88-95 (1982) https://doi.org/10.1007/BF02678719
- Ha SD, Kim SS, Park CS, Kim BM. Effect of blanching and germination of soyhcans on the quality of soymilk. Korean J. Food Sci. Technol. 23: 485-489 (1991)
- Ediriweera N, Akiyama Y, Saio K. Inactivation of lipoxygenase in soybean with retention of protein solubility. J. Food Sci. 52: 685-693 (1987) https://doi.org/10.1111/j.1365-2621.1987.tb06703.x
- Wang HL, Kraidie K, Hesseltine CW. Lactic acid fermentation of soybean milk. J. Milk Food Technol. 37: 71-78 (1974) https://doi.org/10.4315/0022-2747-37.2.71
- Ko YT. Effect of heat treatment of soy milk on acid production by lactic acid bacteria and quality of soy yogurt. Korean J. Food Sci. Technol. 20: 317-325 (1988)
- Kim MR, Mo EK, Kim SH, Sok DE. Inhibition of lipoxygenase activity by the extract of various processed garlic. J. Korean Soc. Food Nutr. 22: 280-285 (1993)
- Hwang JS, Jeong YK, Lee TH. Purification and characterization of lipoxygenase inhibitor produced Penicillium sp. J. Korean Soc. Food Nutr. 22: 833-838 (1993)
- Matoba T, Haseqawa K, Kitamura K, Kito M. Food composition and emulsifying activity of lipoxygenase deficient mutant soybeans. Agr. BioI. Chem. Tokyo 50: 2659-2665 (1986) https://doi.org/10.1271/bbb1961.50.2659
-
Konno A, Misaki M, Toda J, Wada T, Yasumatsu K. Bitterness reduction of naringin and limonin by
${\beta}$ -cyclodextrin. Agr. BioI. Chem. Tokyo 46: 2203-2208 (1982) https://doi.org/10.1271/bbb1961.46.2203 -
Kim HY, Kim SM. Effect of
${\beta}$ -cyclodextrin inclusion on the flavor of Doenjang. Korean J. Diet. Cult. 16: 316-322 (2001) - Song JC, Park HJ, Shin WC. Changes of Takju qualities by addition of cyclodextrin during the brewing and aging. Korean J. Food Sci. Technol. 29: 895-900 (1997)
-
Woo GJ, Ha SM. Debittering of citrus products using
${\beta}$ -cyclodextrin polymer and ultrafiltration process. Korean J. Food Sci. Technol. 29: 302-308 (1997) -
Awad AC. Cholesterol reduction in liquid egg yolk using
${\beta}$ -cyclodextrin. MS thesis, Michigan State University, Michigan, USA (1994) -
Park BS. Effect of dietary
${\beta}$ -cyclodextrin on egg quality and cholesterol content of egg yolks. J. Korean Soc. Food Sci. Nutr. 33: 614-620 (2004) https://doi.org/10.3746/jkfn.2004.33.4.614 -
Song SH, Lee HJ, Chang SJ, Woo GJ. Microencapsulation of garlic oil with
${\beta}$ -cyclodextrin. Food Biotechnol. 2: 132-135 (1993) - Hodgins D, Simmonds D. Sensory technology for flavor analysis. Cereal Foods World 40: 186-191 (1995)
- Wilkens WF, Lin FM. Gas chromatographic and mass spectral analyses of soybean milk volatiles. J. Agr. Food Chem. 18: 333-336 (1970) https://doi.org/10.1021/jf60169a003
- Vincent D. Electronic nose: principal and application. Nature 402: 351-352 (1999) https://doi.org/10.1038/46421
- Shen N, Moizuddin S, Wilson L, Duvick S, White P, Pollak L. Relationship of electronic nose analyses sensory evaluation of vegetable oils during storage. J. Am. Oil Chem. Soc. 78: 937-940 (2001) https://doi.org/10.1007/s11746-001-0367-z
-
Taurino A, Capone S, Distante C, Epifani M, Rella R, Siciliano P. Recognition of olive oils by means of an integrated sol-gel
$SnO_2$ Electronic nose. Thin Solid Films 418: 59-65 (2002) https://doi.org/10.1016/S0040-6090(02)00596-5 - Muhl M, Demisch HU, Becker F, Kohl CD. Electronic nose for deterioration of frying fat-comparative studies for a new quick test. Eur. J. Lipid Sci. Tech. 102: 581-585 (2001) https://doi.org/10.1002/1438-9312(200009)102:8/9<581::AID-EJLT581>3.0.CO;2-N
- Han KY, Chung JS, Choi EO, Oh SY, Noh BS. Analysis of volatile compounds for sesame oil containing soybean oil using electronic nose. Abstract No. 01-08. In: Annual Meeting of Korean Food Science and Technology. October 18-20, Jeju National University, Jeju, Korea. The Korean Society of Food Science and Technology, Seoul, Korea (2001)
- Stella R, Barisci JN, Serra G, Wallace GG, Rossi DD. Characterization of olive oil by an electronic nose based on conducting polymer sensors. Sensors Actuators B. 63: 1-9 (2000) https://doi.org/10.1016/S0925-4005(99)00510-9
- Yang YM, Han KY, Noh BS. Analysis of lipid oxidation of soybean oil using the portable electronic nose. Food Sci. Bioteclmol. 9: 146-150 (2000)
- Rocha S, Delgadillo I, Correia AJF, Barros A, Wells P. Application of electronic aroma sensing system to cork stopper quality control. J. Agr. Food. Chem. 46: 146-151 (1998)
- Capone S, Epifani M, Quaranta F,Siciliano P, Taurino A, Vasanelli L. Monitoring of rancidity of milk by means of an electronic nose and a dynamic PCA analysis. Sensors Actuators B 72: 1-6 (2001) https://doi.org/10.1016/S0925-4005(00)00622-5
- Han KY, Kim JH, Noh BS. Identification of the volatile compounds of irradiated meat by using electronic nose. Food Sci. Biotechnol. 10: 668-672 (2001)
- Noh BS, Ko JW, Kim SY, Kim SJ. Application of electronic nose in discrimination of the habit for special agricultural products. Korean J. Food Sci. Teclmol. 30: 1051-1057 (1998)
- Youn AR. Ability of various cyclodextrin to entrap volatile beany flavor compounds in soymilk by using electronic nose. MS thesis, Seoul Women's University, Seoul, Korea (2006)
- http://www.znose.com/technicalpapers.htm. Rapid screening for polychlorinated biphenyls and 2,3,7,8 dioxin in soil and flyash using a SAW/GC. Accessed Dec. 2 (2006)
- http://www.cschi.cz/odour/files/world/Thresholds%20table.pdf. Accessed Dec. 2 (2006)
-
Konno A, Miyawaki M, Misaki M, Yasumatsu K. Bitterness reduction of citrus fruits by
${\beta}$ -cyclodextrin. Agr. Biol. Chem. Tokyo 45: 2341-2342 (1981) https://doi.org/10.1271/bbb1961.45.2341