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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.4 No.1
- 발행연도
- 1999.3
- 수록면
- 18 - 22 (5page)
이용수
초록· 키워드
오류제보하기
Flavor characteristics of raw Cordyceps militaris significantly different from those of dried one. In the case of raw Cordyceps militaris, major flavor components were composed of 5 alcohols, 3 ketones, 4 phenols, 9 alkanes, and 3 alkenes. The major alcohol was 1-octen-3-ol (22.56%, 1141.3 ng/ml), which contributed to the characteristic green flavor. Ketones (3-ocatone, in particular) were present in the highest concentration in raw Cordyceps militaris. In contrast, major flavor components of dried Cordyceps militaris were composed of 4 alcohols, 4 ketones, 3 furans, 4 pyrizines, 2 dithiazines, 5 phenols, 8 alkenes, 11 alkanes, and 8 fatty acids. Dried Cordyceps militaris had unique sweet aroma of sesame as well as a milky flavor. Green or fruit flavor were rarely detected. In alkanes, 10 cosanes, component of wax were present. Typical flavor components of alkanes such as β-caryophyllen and △-cadinene were also detected. Fatty acids of dried Cordyceps militaris ranged from myristic acid (14 : 0) to linoleic acid (18 : 2). The sweet aroma of dried Cordyceps militaris was mostly due to pryrazines, dithaiazines, and furans. Two dithaizines were identified and characteristics of these flavor components was a roasted bacon flavor. Strong antibacterial activity was observed toward Vibrio spp. such as V. vulnificus, V. cholerae, V. parahaemolyticus. Relatively high antibacterial acitivity was shown toward Bacillus subtilis, B. cereus, Staphyllococcus aureus, and Corynebacterium xerosis.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERANCES
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UCI(KEPA) : I410-ECN-0101-2009-511-018074889