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Quality Characteristics of the Vaporized Liquid of Water-boiled Pine Needle  

Lee, Hyo-Jin (School of Biotechnology and Bioengineering, Kangwon National University)
Cui, Cheng-Bi (Department of Food Science and Engineering, Agricultural College of Yanbian University)
Choi, Hyung-Taek (Shin Won Food Industry Co., LTD.)
Kim, Soo-Hyun (School of Biotechnology and Bioengineering, Kangwon National University)
Ham, Young-An (School of Biotechnology and Bioengineering, Kangwon National University)
Lee, Deuk-Sik (Department of Food Service Industry, Dong Hae University)
Ham, Seung-Shi (School of Biotechnology and Bioengineering, Kangwon National University)
Publication Information
Food Science and Preservation / v.12, no.2, 2005 , pp. 107-111 More about this Journal
Abstract
We investigated the quality of vaporized liquid of water-boiled pine needle in the aspects of drinking conformity and aroma characteristics. As a result, there was no hazardous component in the assessment for 45 types of ingredients. Especially, inorganic components such as arsenic (As), lead (Pb), mercury (Hg), and cadmium (Cd) which are harmful to human body were not detected. Additionally, we observed that other ingredients were present within the standard level suitable for drinking. The total 34 volatile components of the vaporized liquid of water-boiled pine needle were identified by dynamic head-space method. Fenchol, bomeol $\beta-fenchyl$ alcohol and bomyl acetate were the major volatiles and composed of 6.7, 13.1, 26.6 and $16.2\%$ of total volatiles, respectively. In addition, the alcohols and aldehydes were the prominent ingredients of which the contents showed comparatively high.
Keywords
vaporized liquid of water-boiled pine needle; volatiles;
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