Earticle

초록

영어

The effect of nuruks and crude amylolytic enzyme on free amino acid and volatile components of brown rice vinegar prepared by static cultures was investigated. Five groups consisted of AV (100% nuruk without crude amylolytic enzyme), BV (75% nuruk; 25% crude amylolytic enzyme), CV (50% nuruk; 50% crude amylolytic enzyme), DV (25% nuruk; 75% crude amylolytic enzyme) and EV (100% crude amylolytic enzyme without nuruk). Free amino acid content in AV vinegar (132.06 mg%) was lower than the others (184.56-191.22 mg%). Acetic acid, 3-methyl butyl acetate, acetoin and isoamyl alcohol were major volatile components as analyzed using gas chromatography-mass spectrometry after headspace solid-phase microextraction. Acetic acid in AV and EV samples represented 67.56% and 55.53% of total GC peak area, respectively. E-nose provided different patterns in each case showing variation in sensory properties.

목차

Abstract
 서론
 재료 및 방법
  실험재료 및 사용균주
  주모 및 종초
  누룩 및 조효소제 비율에 따른 현미 알코올발효 및 초산발효
  유리아미노산 분석
  전자코 분석
  휘발성 성분 분석
 결과 및 고찰
  유리아미노산 함량
  전자코 패턴
  휘발성 향기성분
 요약
 감사의 글
 문헌

키워드

저자

• 이수원 [ Su-Won Lee | 경북대학교 식품공학과 ]
• 윤성란 [ Sung-Ran Yoon | 경북대학교 식품공학과 ]
• 김귀란 [ Gui-Ran Kim | 경북대학교 식품공학과 ]
• 경현규 [ Hyun-Kyu Kyung | 계명대학교 식품가공학과 ]
• 정용진 [ Yong-Jin Jeong | 계명대학교 식품가공학과 ]
• 여수환 [ Soo-Hwan Yeo | 농촌진흥청 발효이용과 ]
• 권중호 [ Joong-Ho Kwon* | 경북대학교 식품공학과 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664