최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기생명과학회지 = Journal of life science, v.16 no.7 = no.80, 2006년, pp.1243 - 1249
차용준 (창원대학교 식품영양학과) , 조우진 (창원대학교 식품영양학과) , 정은정 (창원대학교 식품영양학과)
Volatile flavor compounds in commercial crab-like flavorants were compared by mean of solid phase microextraction(SPME) and liquid continuous extraction (LLCE)/GC/MSD methods. A total of 86 volatile flavor compounds were detected. Of these, 71 were positively identified consisting mainly of sulfur-c...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Arctander, S. 1969. Perfume and Flavor Chemicals (aroma chemicals) I, II. Montclair, N.J. USA
Cha, Y. J. and H. H. Baek. 1995. Quantitative analysis of alkylpyrazines in snow crab cooker effluents. J. Korean Soc. Food Nutr. 24, 454-458
Cha, Y. J., H. H. Baek and T. C.-Y. Hsieh. 1992. Volatile components in flavour concentrates from crayfish processing waste. J. Sci. Food Agric. 58, 239-248
Cha, Y. J. and K. R. Cadwallader. 1995. Volatile components in salt-fermented fish and shrimp pastes. J. Food Sci. 60, 19-24
Cha, Y. J., K. R. Cadwallader and H. H. Baek. 1993. Volatile flavor components in snow crab cooker effluent and effluent concentrate. J. Food Sci. 58, 525-530
Cha, Y. J., H. Kim, S. M. Jang and J. Y. Park. 1999. Identification of aroma-active compounds in Korean salt-fermented fishes by aroma extract dilution analysis. 2. Aroma-active components in salt-fermented shrimp on the market. J. Korean Soc. Food Sci. Nutr. 28, 319-325
Cha, Y. J., H. Kim, S. M. Jang and J. Y. Park. 1999. Identification of aroma-active compounds in Korean salt-fermented fishes by aroma extract dilution analysis. 1. Aroma-active components in salt-fermented anchovy on the market. J. Korean Soc. Food Sci. Nutr. 28, 312-318
Cha, Y. J., G. H. Lee and K. R. Cadwallader. 1997. Aroma-active compounds in salt-fermented anchovy, pp. 131-147, In Shahidi, F. and K. R. Cadwallader (eds.), Flavor and Lipid Chemistry of Seafoods, ACS symposium series No. 674, Washington, DC
Cha, Y. J., H. Kim, S. M. Jang and Y. J. You. 1998. Identification of aroma-active compounds in salt-fermented big-eyed herring on the market. J. Korean Soc. Food Sci. Nutr. 28, 1053-1058
Cha, Y. J., H. Kim, S. Y. Park, S. J. Kim and Y. J. Yoo. 2000. Identification of irradiation-induced volatile flavor compounds in beef. J. Korean Soc. Food Sci. Nutr. 29, 1042-1049
Chung, H. Y. and K. R. Cadwallader. 1993. Volatile components in blue crab (Callinectes sapidus) meat and processing by-product. J. Food Sci. 58, 1203-1211
Chung, H. Y. and K. R. Cadwallader. 1994. Aroma extract dilution analysis of blue crab claw meat volitiles. J. Agric. Food Chem. 42, 2867-2870
Editor. 2001. Flavor industry. The Monthly Food World 2, 62-65
Hayashi T., H. Ishii and A. Shinohara. 1990. Novel model experiment of cooking flavor research on crab leg meat. Food Reviews International, 6, 521-536
Heath, H. B. and C. Reineccius. 1986. Off-flavors in foods, pp.112-141, In Heath, H. B. and G. Reineccius (eds.), Flavor Chemistry and Technology, Macmillan Pub. England
Hites, R. A. and K. Biemann. 1970. Computer evaluation of continuously scanned mass spectra of gas chromatographic effluents. Anal. Chem. 42, 855-860
Josephson D. B. and R. C. Lindsay. 1986. Enzymic generation of volatile aroma compounds from fresh fish, pp.201-219, In Parliment T. H. and R. Croteau (eds.) Biogeneration of Aroma, ACS symposium series, No. 317, Washington, DC
Karahadian, C. and R. C. Lindsay. 1989. Role of oxidation in the formation an stability of fish flavors, pp.60-75, In Teranishi, R., R. G. Buttery and F. Shahidi (eds.), Flavor Chemistry: Trends and Developments, ACS symposium series No.388, Washington, DC
KSFSN. 2000. Handbook of Experiments in Food Science and Nutrition. Food Science Part. The Korean Society of Food Science and Nutrition ed., pp.263-276. Hyoil Press Seoul
Matiella J. E. and T. C.-Y. Hsieh. 1990. Analysis of crab meat volatile compounds. J. Food Sci. 55, 962-966
Nonato, E. A., F. Carazza, F. C. Silva, C. R. Carvalho and Z. de L. Cardeal. 2001. A headspace solid-phase micro-extraction method for the determination of some secondary compounds of brazilian sugar cane spirits by gas chromatography. J. Agric. Food Chem. 49, 3533-3539
Vercellotti, J. R., J. W. Kuan, A. M. Spanier and St. A. J. Angelo. 1989. Theramal generation of sulfur-containing flavor compounds in beef, pp.452-459, In Parliment T. H., R. J. McGorrin and C. T. Ho (eds.), Thermal Generation of Aromas, ACS symposium series, No. 409, Washington, DC
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Free Access. 출판사/학술단체 등이 허락한 무료 공개 사이트를 통해 자유로운 이용이 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.