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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.51 no.5, 2019년, pp.438 - 446
정우철 (단국대학교 식품공학과) , 백형희 (단국대학교 식품공학과) , 신동화 (전북대학교 식품공학과)
To investigate the changes in volatile compounds of persimmon vinegar (PV) during aging, PVs aged for 3-25 years were analyzed using solid-phase microextraction-gas chromatography-mass spectrometry. In total, 90 volatile compounds were identified, and acids and esters were the most abundant, followe...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
식초는 어떤 식품인가? | 식초는 당과 아미노산 뿐 아니라 소량의 휘발성 및 비휘발성유기산을 함유하여 독특한 방향과 신맛을 가진 대표적인 발효식품이다(Jeong과 Lee, 2000). 식초는 발효 조미료로서 여러 나라에서 산미료로 널리 사용되고 있으며, 우리나라는 다양한 종류의 식초를 조미료 뿐아니라 건강식품 등으로 다양하게 이용하고 있다(Moon 등, 1997; Jeong 등, 1998). | |
발효식초는 어떤 특성을 갖고 있는 가? | 식초는 발효 조미료로서 여러 나라에서 산미료로 널리 사용되고 있으며, 우리나라는 다양한 종류의 식초를 조미료 뿐아니라 건강식품 등으로 다양하게 이용하고 있다(Moon 등, 1997; Jeong 등, 1998). 1990년대부터는 과실을 원료로 한 발효식초에 대한 소비자의 선호도가 높아졌는데, 발효식초는 합성식초에 비해 산도는 낮으나 풍부한 맛과 영양분을 가지고 있으며, 동맥경화, 고혈압 등의 성인병 예방 효과와 콜레스테롤 저하, 체지방 감소, 항비만효과 및 피로회복 등의 생리활성이 보고되고 있다(Vogel 등, 2000; Kwon 등, 2000; Park 등, 2016; Son 등, 2017). | |
숙성기간이 길어짐에 따라 감식초의 휘발성 성분은 어떤 특징을 나타내는가? | 이와 달리 숙성기간이 짧았던감식초(PV-3)에서는 에스터류의 함량이 가장 높았으며 그 다음으로 산류와 알코올류의 함량이 높았다. 숙성기간이 증가할수록 산류, 알코올류와 에스터류의 함량이 감소한 반면, 알데하이드류와케톤류의 함량은 증가하였다. |
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