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KMID : 0903519800230020106
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1980 Volume.23 No. 2 p.106 ~ p.114
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Quantitative Determination of Flavor Constituents of Korean Milgam(Citrus unshiu) Juice
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조도현/Jo, D H
이춘영/김호/박연희/이양희/Lee, C Y/Kim, H/Park, Y H/Lee, Y H
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Abstract
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The flavor constituents of Korean Milgam were extracted with a nitrogen gas stream under partial vacuum and identified by gas liquid chromatography. By employing the extraction coefficient, it was possible to determine the concentration of components in Milgam as well as in the extracts. Among 53 GLC peaks, 26 components were identified. Ethanol was the most abundant component (140ppm), followed by limonene (120ppm). These two were the most important flavor constituents.
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