|
KMID : 0665219970100040539
|
|
Korean Journal of Food and Nutrition
1997 Volume.10 No. 4 p.539 ~ p.543
|
|
|
Identification of Volatile Flavor Components of Chinese Chive and Baek-Seok Chive
|
|
이혜정/Lee, Hye Jeung
박희옥/김순미/조우균/Park, Hee Ok/Kim, Soon Mi/Cho, Woo Kyoun
|
|
|
Abstract
|
|
|
|
This study was carried out to investigate the Chinese and Baek-Seok chive. We collect the volatile components of Chinese and Baek-Seok chive by dynamic head space method. Chinese chive was analyzed by Gas Chromatography-Mass Spectrometry(GC-MS). 28 components including 20 sulfides, 5 alcohols, 1 benzene and 2 aldehydes compounds were identified in samples. Also Baek-Seok chive was analyzed by GC-MS. 32 components including 19 sulfides, 10 alcohols, 2 benzonoides and 1 aldehyde compounds were confirmed.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|