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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.23 No.4
- 발행연도
- 2018.12
- 수록면
- 356 - 363 (8page)
- DOI
- 10.3746/pnf.2018.23.4.356
이용수
초록· 키워드
오류제보하기
Volatile flavor compounds created in the mixture of enzymatic hydrolysates of soy sauce residue and defatted soybean by reaction flavor technology (RFT) were analyzed and compared using solid phase micro-extraction/gas chromatography/mass selective detector to develop a seasoning sauce. Using response surface methodology analysis, RFT was performed by adding 0.50% fructose, 0.33% glutamic acid, 0.68% arginine, 0.37% methionine, and 0.86% glycine in the base and reaction conditions at 93℃ for 120 min. A total of 57 compounds, 43 in RFT and 45 in control, were detected, including 8 aldehydes and ketones, 6 aromatic hydrocarbons, 3 acids, 12 alcohols, 6 esters, 4 furans, 9 nitrogen-containing compounds, 4 sulfur-containing compounds, and 5 miscellaneous. In RFT samples, aldehydes and ketones, aromatic hydrocarbons, alcohols, esters, and S-containing compounds were significantly increased. Sulfur-containing compounds were increased by 687 fold compared to control samples (P<0.05). Among these, the main contributors to the aroma activity of RFT samples were considered to be, with a very low threshold, the newly generated compounds, dimethyl disulfide (roasted onion/garlic-like/meaty odor), dimethyl trisulfide (roasted garlic-like/meaty odor), and methional (roasted potato/potato chip-like odor).
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (40)
참고문헌 신청
[인터넷자원] - MFDS / / Food Standard Revision Notice
[인터넷자원] - MFDS / / Soy sauces or pastes. In Article 5. Standards and Specifications for Each Food Product / Ministry of Food and Drug Safety
[인터넷자원] - Korea Agro-Fisheries & Food Trade Corporation / / Current Status of Processed Food Market Segmentation: Soy Source Market
[학술지(정기간행물)] - 차용준 / 2016 / 간장박의 휘발성 향기성분에 관한 연구 / 한국식품영양과학회지 45 (12) : 1755 ~ 1761
[학술지(정기간행물)] - Chen X / 2017 / Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology / Ultrason Sonochem 35 : 351 ~ 358
[인터넷자원] - MFDS / / Soy sauces or pastes. In Article 5. Standards and Specifications for Each Food Product / Ministry of Food and Drug Safety
[인터넷자원] - Korea Agro-Fisheries & Food Trade Corporation / / Current Status of Processed Food Market Segmentation: Soy Source Market
[학술지(정기간행물)] - 차용준 / 2016 / 간장박의 휘발성 향기성분에 관한 연구 / 한국식품영양과학회지 45 (12) : 1755 ~ 1761
[학술지(정기간행물)] - Chen X / 2017 / Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology / Ultrason Sonochem 35 : 351 ~ 358
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UCI(KEPA) : I410-ECN-0101-2019-594-000300523