흑마늘와인 제조과정 중 숙성칩의 종류에 따른 향기성분 변화
(주)코리아스칼라
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- 2023.04.05
- 최종 저작일
- 2014.03
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서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 29권 / 1호
ㆍ저자명 : 김경환, 김진희, 양지영
목차
ABSTRACT
재료 및 방법
재료
흑마늘의 추출물 제조
흑마늘 와인의 제조
향기 성분 분석
결과 및 고찰
흑마늘의 향기 성분
요 약
참고문헌
영어 초록
Black fermented garlic includes many pharmacological components. Therefore, in this study, black fermented garlic wine was manufactured and its flavor compounds were investigated difference of aging chips from America and France. The fermented wine was stored at 10oC for 6 months. GC/MS was used for the flavor components analysis. Wine using American chip contained 2-methyl-1-propanol, 3-methyl-1-butanol, 2-methyl-1- butanol, acetaldehyde, butanoic acid, octanoic acid, 1,1-diethoxyethane, and allyl methyl sulfide. 1-Propanol, 2- methyl-1-propanol, 3-methyl-1-butanol, acetaldehyde, acetic acid, propanoic acid, butanoic acid, octanoic acid, 2- heptanone, 1,1-diethoxyethane, N-amino32-hydroxypropanamidate, n-butylamine, and chloroacetonitrile were detected as major flavor compounds using France chips. Especially, the wine contained allyl methyl sulfide that was resulted from black fermented garlic. There were more compounds that smell like fruit in the wine using American chips relatively. And allyl methyl sulfide was detected only in the wine using America chips. Whereas acetic acid was detected only in the wine using France chips
참고 자료
없음
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