지역별 별미장의 숙성과정 중 향기성분의 변화를 조사하기 위하여 SDE로 추출하고 GC 및 GC/MS로 동정하였다. 시료로는 대맥장, 생황장, 무장, 비지장, 소두장, 찌금장 등의 6종을 하였으며, 그 ...
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https://www.riss.kr/link?id=A76059379
2004
Korean
KCI등재,SCOPUS
학술저널
1689-1697(9쪽)
6
0
상세조회0
다운로드국문 초록 (Abstract)
지역별 별미장의 숙성과정 중 향기성분의 변화를 조사하기 위하여 SDE로 추출하고 GC 및 GC/MS로 동정하였다. 시료로는 대맥장, 생황장, 무장, 비지장, 소두장, 찌금장 등의 6종을 하였으며, 그 ...
지역별 별미장의 숙성과정 중 향기성분의 변화를 조사하기 위하여 SDE로 추출하고 GC 및 GC/MS로 동정하였다. 시료로는 대맥장, 생황장, 무장, 비지장, 소두장, 찌금장 등의 6종을 하였으며, 그 결과 hexanal, benzeneacetaldehyde, benzaldehyde, furfural, benzyl-alcohol, furan 화합물, pyrazine화합물, phenol류 등이 공통적으로 검출되었다. 보통 숙성과정 중에 benzeneacetaldehyde, benzaldehyde, furfural, pyrazine 화합물, phenol류 등은 증가하는 추세를 보였으며, 1-octene-3-ol, hexanal, benzyl-alcohol, furan 화합물 등은 감소하는 경향이 두드러졌다. 또한 지역별 별미장에서 대표적인 성분으로는 대맥장에서 2-heptenal과 2,4-decadienal 등이 있고, 생황장은 tetramethyl-pyrazine이 다른 별미장과 달리 다량 함유되어 있었다. 무장에서는 phenol, 4-methoxyphenol, 4-ethyl-phenol 등의 phenol류가 검출되었으며 naphthalene, eugenol 등이 소량 검출되었다. 비지장은 2,4-decadienal등이 많이 검출되었으며, 소두장은 2,3-dihydro-benzofuran, 2-methoxy-4-vinylphenol 등이 다량 함유되어 있었다. 찌금장의 경우는 linaool, geraniol, β-elemene, β-lonone, ledene 등이 검출되었는데, 이는 고춧가루 첨가에 의한 것으로 보인다.
다국어 초록 (Multilingual Abstract)
Aroma compounds in 6 different Byeolmijang were extracted by SDE (simultaneous steam distillation extraction) and analyzed with GC (gas chromatography) and GC/MS (mass-spectrometry). The major aroma compounds in the 6 different Byeolmijang during agin...
Aroma compounds in 6 different Byeolmijang were extracted by SDE (simultaneous steam distillation extraction) and analyzed with GC (gas chromatography) and GC/MS (mass-spectrometry). The major aroma compounds in the 6 different Byeolmijang during aging were 1-octene-3-ol, hexanal, benzeneacetaldehyde, benzaldehyde, furfural, pyrazine compounds, benzyl-alcohol, furan compounds and phenol type compounds. Generally, benzeneacetaldehyde, benzaldehyde, furfural, pyrazine compounds and phenol type compounds were increased during aging. On the other hand, 1-octene-3-ol, hexanal, benzyl-alcohol and furan compounds were decreased during aging. 2-Heptenal and 2,4-decadienal in Daemaekjang, pyrazine and phenol type compounds in Sanghwangjang and phenol type compounds including phenol, 4-methoxy-phenol and 4-ethyl-phenol in Mujang were identified as major aroma compounds, respectively. The major aroma compound in Bizijang was 2,4-decadienal and in Sodujang, the major aroma compounds were 2,3-dihydro-benzofuran and 2-methoxy-4-vinylphenol. Linaool, geraniol, β-elemene, β-lonone and ledene were detected in Jigeumjang possibly due to the addition of powdered red pepper.
참고문헌 (Reference)
1 "Volatile flavor components of soybean pastes prepared from different type of strains" 255-260, 1994
2 "Volatile flavor components of soybean pastes manufactured with traditional Meju and improved Meju" 248-253, 1992
3 "Volatile components of Chonggugjang prepared by different fermentation methods and soybean cultivars" 42 : 111-115, 1999
4 "The effect quality improvement by Chonggug-jang's processing methods" 12 : 1-6, 1999
5 "Studies on the lipids in korean soybean fermented foodsⅠ Changes of lipids composition during Chungkookjang fermentation" 399-398, 1983
6 "Statistical analysis for the relationship between gas chromatographic profiles of Korean ordinary soybean paste flavor and sensory evaluation" 153-163, 1984
7 "Physicochemical properties of traditional Chonggugjang produced in different regions" 41 : 377-383, 1998
8 "Gas chromatographic evidence for occurrence of hop oil components in beer" 21 : 1-5, 1996
9 "Fractionated volatile flavor components of soybean pastes by dynamic headspace method" 28 : 305-311, 1999
10 "Flavor components produced by microorganism during fermentation of Korean ordinary soybean paste" 147-152, 1984
1 "Volatile flavor components of soybean pastes prepared from different type of strains" 255-260, 1994
2 "Volatile flavor components of soybean pastes manufactured with traditional Meju and improved Meju" 248-253, 1992
3 "Volatile components of Chonggugjang prepared by different fermentation methods and soybean cultivars" 42 : 111-115, 1999
4 "The effect quality improvement by Chonggug-jang's processing methods" 12 : 1-6, 1999
5 "Studies on the lipids in korean soybean fermented foodsⅠ Changes of lipids composition during Chungkookjang fermentation" 399-398, 1983
6 "Statistical analysis for the relationship between gas chromatographic profiles of Korean ordinary soybean paste flavor and sensory evaluation" 153-163, 1984
7 "Physicochemical properties of traditional Chonggugjang produced in different regions" 41 : 377-383, 1998
8 "Gas chromatographic evidence for occurrence of hop oil components in beer" 21 : 1-5, 1996
9 "Fractionated volatile flavor components of soybean pastes by dynamic headspace method" 28 : 305-311, 1999
10 "Flavor components produced by microorganism during fermentation of Korean ordinary soybean paste" 147-152, 1984
11 "Flavor component, fatty acid and organic acid of Natto with spice added." 24 : 219-227, 1995
12 "Effect of Artmisia asiatica Nakai extract on the flavor of Chong- gug-jang" 5 : 115-124, 2001
13 "Changes of flavor during Chonggugjang fermentation by Bacillus" 8 : 167-173, 2002
14 "Changes in odor characteristics of Doenjang with different methods and ripening periods" 12 : 265-274, 1997
15 "Changes in flavor of Chonggugjang during fermentation" 229-234, 1989
큰느타리버섯(Pleurotus eryngii) 조다당체 분획의 항산화 및 항종양활성
겨우살이(Viscum album)와 칡뿌리( Pueraria radix) 추출물의 NF - κB활성 억제 및 항산화 효과
이유자돈에 있어 δ - 아미노레불린산의 식이 내 첨가가 성장 및 혈액학적 변화에 미치는 영향
학술지 이력
연월일 | 이력구분 | 이력상세 | 등재구분 |
---|---|---|---|
2023 | 평가예정 | 해외DB학술지평가 신청대상 (해외등재 학술지 평가) | |
2020-01-01 | 평가 | 등재학술지 유지 (해외등재 학술지 평가) | |
2014-06-24 | 학회명변경 | 한글명 : 한국식품영양과학회지 -> 한국식품영양과학회영문명 : Journal of the Korean Society of Food Science and Nutrition -> The Korean Society of Food Science and Nutrition | |
2014-04-02 | 학회명변경 | 한글명 : 한국식품영양과학회 -> 한국식품영양과학회지영문명 : 미등록 -> Journal of the Korean Society of Food Science and Nutrition | |
2011-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2009-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2007-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2005-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2002-07-01 | 평가 | 등재학술지 선정 (등재후보2차) | |
2000-01-01 | 평가 | 등재후보학술지 선정 (신규평가) |
학술지 인용정보
기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
---|---|---|---|
2016 | 1.03 | 1.03 | 1.13 |
KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
1.18 | 1.2 | 1.993 | 0.21 |