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Tenax-GC를 利用한 大豆乳와 醱酵大豆乳의 風味成分 分析
愼重燁,李瑞九,金顯五,朴啓仁 경희대학교 부설 식량자원개발연구소 1987 硏究論文集 Vol.8 No.-
Soy milk prepared from soy protein isolate and soy milk fermented with Lactobacillus acidophilus were adsorbed and desorbed by using Tenax-GC method and analyzed by Gas Chromatograph. It was found that this techingue was very efficient when the analytical results was expressed by the ratis of the peak area of each volatile to that of a fixed concentration of internal standard. Acetaldehyde, ethyl vinyl ketone, n-hexanal, n-hexanol, and 1 -octen-3-ol existed in soy milk. The content of acetaldehyde and diacetyl was increased while that of n-hexanal was reduced by lactic fermentation.