References
- Rural Development Administration. 2007. The technical development strategy of a main item for enhance their competitiveness of agricultural and stockbreeding products against FTA. Seoul. Korea. p 588-603
- Kwon JH, Chung HW, Kwon YJ. 2000. Infrastructure of quarantine procedures for promoting the trade of irradiated foods. Paper presented at Symposium of The Korean Society of Postharvest at Science and Technology of Agricultural Products on Irradiation Technology for the Safety of Food and Public Health Industries and Quality Assurance. Daejeon, Korea. p 209-254
- Kwon YJ, Huh EY, Kwon JH, Byun MW. 1999. The present quarantine situation of imports & exports agricultural products and the prospect of irradiation technology use. Food Science and Industry 32: 80-90
- ICGFI. 1999. Facts about food irradiation. A series of fact sheets from the international consultative group on food irradiation, Vienna
- UNEP. 1995. Montreal protocol on substances that deplete the ozone layer. 1994 Report of the Methyl Bromide Technical Options Committee. p 1-294
- Seo ST, Akamine EK, Goo TTS, Harris EJ, Lee CYL. 1979. Oriental and mediterranean fruit flies: fumigation of papaya, avocado, tomato, bell pepper, eggplant and banana with phosphine. J Econ Entomol 72: 354-359 https://doi.org/10.1093/jee/72.3.354
- Hatton TT, 1982. Cubbedge RH, Windeguth DL, Spalding DH. 1982. Phosphine as a fumigant for grapefruit infested by caribbean fruit fly larvae. Proc Fla State Hortic Soc 95: 221-224
- Johnson J, Marcotte M. 1999. Irradiation control of insect pests of dried fruits and walnuts. Food Technol 53: 46-51
- Delincee H. 1998. Detection of irradiated food: DNA fragmentation in grapefruits. Radiat Phys Chem 52: 135-139 https://doi.org/10.1016/S0969-806X(98)00062-0
- Kader AA. 1986. Potential applications of ionizing radiation in postharvest handling of fresh fruits and vegetables. Food Technol 40: 117-121
- 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, Illinois, 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
- Sadtler Research Laboratories. 1986. The sadtler standard gas chromatography retention index library. Sadtler, USA
- Association of Korean Standardization. 1992. General Method of Organoleptic Test. KS A7001
- Hultin HO, Proctor BE. 1961. Changes in some volatile constituents of the banana during ripening, storage and processing. Food Technol 15: 440-444
- Drawert F, Heima W, Emberger R, Tressl R. 1966. Biogenesis of aroma compounds in plant and fruit. II. Enzymatic formation of 2-hexen-1-al, hexanal and their precursors. Liebigs Ann Chem 694: 200-208 https://doi.org/10.1002/jlac.19666940125
- Horvat RJ, Chapman GW. 1990. Comparison of volatile compounds from peach fruit and leaves (cv. Monroe) during maturation. J Agric Food Chem 38: 1442-1444 https://doi.org/10.1021/jf00097a002
- Ismail HM, Williams AA, Tucknott OG. 1981. The flavor of plums (Prunus domestica L.). An examination of the aroma components of plum juice from the cultivar victoria. J Sci Food Agric 32: 613-619 https://doi.org/10.1002/jsfa.2740320614
- Hatanaka TK, Sekiya J, Inouje S. 1982. Solubilization and properties of the enzyme cleaving 13-L-hydroperoxylinoleic acid in tea leaves. Phytochem 21: 13-17 https://doi.org/10.1016/0031-9422(82)80005-8
- Kazenica ST, Hall RM. 1970. Flavor chemistry of tomato volatiles. J Food Sci 35: 519-530 https://doi.org/10.1111/j.1365-2621.1970.tb04799.x
- Tang J, Zhang Y, Hartman T, Rosen RT, Ho CT. 1990. Free and glycosidically bound volatile compounds in fresh celery (Apium graveolens L.). J Agric Food Chem 38: 1937-1940 https://doi.org/10.1021/jf00100a013
- George AB. 1995. Fenaroli's Handbook of Flavor Ingredients. 3rd ed. CRC Press, Boca Raton, USA
- Lee HJ, Park ER, Kim SM, Kim KY, Kim KS. 1998. Volatile flavor components in various varieties of pear (Pyrus pyrifolia N.). Korean J Food Sci Technol 30: 1006-1011
- Suwanagul A, Richardson DG. 1998. Identification of headspace volatile compounds from different pear (Pyrus communis L.) varieties. Acta Horticulturace 475: 605-623
- Norton ID, Macleod AJ. 1990. Food flavors part C. In The Flavor of Fruits. Elsevier, N.Y
- Da Cruz Francisco J, Jarvenpaa EP, Huopalahti R, Sivik B. 2001. Comparison of Eucalyptus camaldulensis Dehn. oils from Mozambique as obtained by hydrodistillation and supercritical carbon dioxide extraction. J Agric Food Chem 49: 2339-2342 https://doi.org/10.1021/jf0013611
- Kim YS, Oh HI. 1993. Volatile flavor components of traditional and commercial kochujang. Korean J Food Sci Technol 25: 494-501
- Chung MS, Lee MS. 2003. Analysis of volatile compounds in elsholtzia splendens by solid phase microextraction. Korean J Soc Food Cookery Sci 19: 79-82
- Nanos GD, Romani RJ, Kader AA. 1992. Metabolic and other responses of 'Bartlett' pear fruit and suspension-cultured 'Passe-Crassane' pear fruit cells held in 0.25% O2. J Amer Soc Hort Sci 177: 934-940
- Fan X, Argenta L, Matheis J. 2001. Impacts of ionizing radiation on volatile production by ripening gala apple fruit. J Agric Food Chem 49: 254-262 https://doi.org/10.1021/jf0008994
Cited by
- Quality Characteristics of Low-Dose Electron Beam Irradiated-Imported Navel Orange during Storage at Room Temperature (20℃) vol.44, pp.3, 2015, https://doi.org/10.3746/jkfn.2015.44.3.455
- Production of a Fermented Korean Pear Puree using a New Strain Leuconostoc mesenteroides KACC 91495P Isolated from Kimchi vol.53, pp.1, 2010, https://doi.org/10.3839/jabc.2010.009
- Quality Characteristics of Low-Dose X-Ray Irradiated-Imported Navel Oranges during Storage at Room Temperature (20℃) vol.45, pp.1, 2016, https://doi.org/10.3746/jkfn.2016.45.1.109
- Comparison of freeze-drying and hot air-drying on Asian pear (Pyrus pyrifolia Nakai ‘Niitaka’) powder: changes in bioaccessibility, antioxidant activity, and bioactive and volatile compoun vol.56, pp.6, 2008, https://doi.org/10.1007/s13197-019-03700-1