References
- Cole RA. AIs, nitriles, and thiocyanates as products of autolysis of glucosinolates in Cruciferae. Phytochemistry 15: 759-762 (1976) https://doi.org/10.1016/S0031-9422(00)94437-6
- Chacon PA, Buffo RA, Holly RA. Inhibitory effects of microencapsulated allylisothiocyanate (AIT) against Escherichia coli O157:H7 in refrigerated, nitrogen packed, finely chopped beef. Int. J. Food Microbiol. 107: 231-237 (2006) https://doi.org/10.1016/j.ijfoodmicro.2005.08.030
- Hong WS, Yoon S. The effects of low temperature heating and mustard oil on the kimchi fermentation. Korean J. Food Sci. Technol. 21: 331-337 (1989)
- Seo KI, Park SK, Park JR, Kim HC, Choi JS, Shim KH. Changes in antimicrobial activity of hydrolyzate from mustard seed (Brassica juncea). J. Korean Soc. Food Nutr. 25: 129-134 (1996)
- Kim KK, Kim SY, Lee JK, Noh BS. Effects of xylose and xylitol on the organic acid fermentation of kimchi. Korean J. Food Sci. Technol. 32: 889-895 (2000)
- Gunning YM, Gunning PA, Kemsley EK, Parker R, Riing SG, Wilson RH, Blake A. Factors affecting the release of flavor encapsulated in carbohydrate matrixes. J. Agr. Food Chem. 47: 5198-5205 (1999) https://doi.org/10.1021/jf990039r
- Reineccius GA. Carbohydrates for flavor encapsulation. Food Technol. -Chicago 45: 144-149 (1989)
- Qi ZH, Xu A. Starch based ingredients for flow encapsulation. Cereal Food World 44: 460-465 (1999)
- Buffo R, Reineccius GA. Optimization of gum acacia/modified starch/maltodextrin blends for the spray drying of flavors. Perfume Flavor. 25: 45-54 (2000)
-
Mourtzinos I, Kalogeropoulos N, Paradakis SE, Konstantinou K, Karathanos VT. Encapsulation of nutaraceutical monoterpenes in
$\beta$ - cyclodextrin and modified starch. J. Food Sci. 73: 89-94 (2008) https://doi.org/10.1111/j.1750-3841.2007.00609.x - Wampler T, Thomas P. Analysis of food volatiles using headspacegas chromatographic techniques. pp 27-58. In: Techniques for Analyzing Food Aroma. Marsili R (ed). Marcel Dekker Inc., New York, NY, USA (1997)
- Jelen HH, Wlazly K, Wasowicz E, Kaminski E. Solid phase microextraction for the analysis of some alcohols and esters in beer: Comparison with static headspace method. J. Agr. Food. Chem. 46: 1469-1473 (1998) https://doi.org/10.1021/jf9707290
- Pawliszyn J. Solid-phase Microextraction: Theory and Practice. Wiley-VCH: New York, NY, USA (1997)
- Arthur CL, Pawliszyn J. Solid-phase microextraction with thermal desorption using fused silica optical fibers. Anal. Chem. 62: 2145- 2148 (1990)
- Zhang Z, Pawliszyn J. Headspace solid-phase microextraction. Anal. Chem. 65: 1843-1852 (1993) https://doi.org/10.1021/ac00062a008
- Ibeanez E, Bernhard R. Solid-phase microextraction of pyrazines in model reaction system. J. Sci. Food Agr. 72: 91-96 (1996) https://doi.org/10.1002/(SICI)1097-0010(199609)72:1<91::AID-JSFA627>3.0.CO;2-T
- Mills GA, Walker W. Headspace solid-phase microextraction procedures for gas chromatographic analysis of aromatic and medicinal plants. J. Chromatogr. A 902: 267-287 (2000) https://doi.org/10.1016/S0021-9673(00)00767-6
- Lecanu L, Ducruet V, Jouquand C, Gratadoux JJ, Feigenbaum A. Optimization of head space solid phase microextraction (SPME) for the odor analysis of surface-ripened cheese. J. Agr. Food Chem. 50: 3810-3817 (2002) https://doi.org/10.1021/jf0117107
- Baek HH, Kim HJ. Solid phase microextraction-gas chromatographyolfactometry of soy sauce based on sample dilution analysis. Food Sci. Biotechnol. 13: 90-95 (2004)
- Arvisenet G, Voilley A, Cayot N. Retention of aroma compounds in starch matrices: Competitions between aroma compounds toward amylase and amylopectin. J. Agr. Food Chem. 50: 7345-7349 (2002) https://doi.org/10.1021/jf020532u
- Stone H, Sidel JL. Descriptive analysis. Chap. 6, pp. 202-242. In: Sensory Evaluation Practices. 2nd. Tayler SL (ed). Academic Press, Inc., New York, NY, USA (1997)
- Dauria M, Mauriello G, Racioppi R. SPME-GC-MS analysis of horseradish (Armoracia rusticana). Ital. J. Food Sci. 4: 487-490 (2004)
- Pechacek R, Velisek J, Hrabcova H. Decomposition products of allyl isothiocyanate in aqueous solutions. J. Agr. Food Chem. 45: 4584-4588 (1997) https://doi.org/10.1021/jf970316z