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http://dx.doi.org/10.5142/JGR.2008.32.4.311

Changes of Volatile Component Contents in a Red Ginseng Tail Root by Puffing  

Han, Chan-Kyu (Korea Food Research Institute)
Choi, Sang-Yoon (Korea Food Research Institute)
Kim, Sung-Soo (Korea Food Research Institute)
Sim, Gun-Sub (GreenBio Co. LtD.)
Shin, Dong-Bin (Korea Food Research Institute)
Publication Information
Journal of Ginseng Research / v.32, no.4, 2008 , pp. 311-314 More about this Journal
Abstract
This study evaluated changes in concentrations of volatile compounds contained in red ginseng tail roots through puffing treatment. The results showed that 59 out of 63 volatile compounds were detected from the puffing treated roots. While most terpene and furan compounds seem to be increased by puffing treatment, most alcoholic, aldehyde and acid compounds seem to be decreased, and terpene compounds content accounted for 70% of the 63 volatile components in the puffed red ginseng tail roots.
Keywords
puffing; volatile components; ginseng tail root;
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Times Cited By KSCI : 5  (Citation Analysis)
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