|
KMID : 1134819960250040654
|
|
Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 4 p.654 ~ p.658
|
|
|
Studies on Nutritional Compositions of the Jehotang - 2. Organic Acid Content and Volatile Aroma Components
|
|
Yun Shook-Ja
Jo Hoo-Jong
|
|
|
Abstract
|
|
|
|
Organic acid content and volatile aroma components in Jehotang were investigated. Organic acids were detceted by HPLC and it is composed of formic acid(0.07%), lactic acid(0.22%), acetic acid (0.32%), and citric acid(3.17%), the last of which is one of the noteworthy features of Jehotang, contributing greatly to its sour flavor and taste. Among the 39 volatile aroma components, whose peaks were identified by GC/MSD, and whose structures were analyzable, 17 kinds of hydrocarbon(30.81%), one kind of aldehyde(7.18%), 2 kinds of ketone(4.79%), 8 kinds of terpene(25.96%), a variety of acids (16%), 2 kinds of alcohol(5.42%), 2 kinds of phenol(2.76%) and 3 kinds of the others(7.68%) were found. The hydrocarbons, terpenes and acids occupied 70% of the aroma components, contributing to and also composing the particular flavor of Jehotang. Extracted pigments from the Jehotang showed maximum light absorbance in the wave length ranges of 200~400㎚, showing a high degree of light adsorption of yellow to red color.
|
|
|
KEYWORD
|
|
|
Jehotang, organic acid, volatile aroma
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|