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논문 기본 정보

자료유형
학술저널
저자정보
(University of Minnesota) (Cornell University) (Korea University) (Korea University) (Gyeongnam National University of Science and Technology) (Gyeongnam National University of Science and Technology) (Korea University) (Gyeongnam National University of Science and Technology)
저널정보
한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.19 No.3
발행연도
수록면
234 - 241 (8page)

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초록· 키워드

The fatty acid and volatile compound compositions of camellia oil were analyzed in this study. The impacts of the replacement of conventional vegetable oil with camellia oil on the sensory attributes of dried seaweed were also determined. C18:1 (83.59%), followed by C16:0 and C18:2, were the most abundant fatty acids in camellia oil. A total of 11 and 32 volatile compounds were identified in camellia oil and sesame oil, respectively. In the preference test, the camellia oil samples received a higher, although insignificant, liking rating in overall acceptability of appearance. Overall, there were no differences between the sensory attributes of camellia oil and sesame oil. This finding, combined with the unique fatty acid composition, thermal stability, and health benefits of camellia oil indicate that further study into the use of camellia oil in foods is warranted.
#camellia oil #dried laver #nori #fatty acid composition #volatile compounds
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목차

  1. ABSTRACT
  2. INTRODUCTION
  3. MATERIALS AND METHODS
  4. RESULTS AND DISCUSSION
  5. REFERENCES

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