Earticle

초록

영어

In this study, flavored oils were developed using oak mushroom (Lentinula edodes), with olive, avocado, soybean, and sunflower oils as the carrier oils. Changes in oxidative stability, color, aroma, and taste resulting from infusion with oak mushroom powder were then comparatively evaluated. Across all four oils, the samples infused with oak mushroom powder did not exhibit significant differences in primary and secondary oxidation levels compared with those of the controls; however, in terms of color, browning decreased in olive oil but tended to increase in avocado, soybean, and sunflower oils. Based on the analysis of aromatic characteristics, major sulfur compounds derived from oak mushroom formed in refined soybean and sunflower oils, whereas olive and avocado oils did not exhibit distinct effects. In terms of taste characteristics, umami increased after oak mushroom powder infusion across all oils, and the enhancement of umami was particularly significant in olive and avocado oils. These results indicate that the aromatic and taste characteristics of oak mushroom-flavored oils exhibit different patterns depending on the type of vegetable oil used.

목차

ABSTRACT
서론
재료 및 방법
표고버섯 분말을 침출한 오일 제조
산화 및 갈색도 변화
향기 패턴 분석
맛 패턴 분석
결과 및 고찰
표고버섯분말 침출 오일과 무첨가 오일의 산화 및 색도변화
표고버섯 분말 침출에 따른 오일 향기 패턴 비교 분석
표고버섯 분말 침출에 따른 오일의 맛 성분 패턴 비교분석
적요
감사의 말씀
REFERENCES

키워드

저자

• 박주영 [ Ju Young Park | 공주대학교 식물자원학과 ]
• 강민경 [ Min Gyeong Kang | 공주대학교 식물자원학과 ]
• 송준형 [ Jun Heong Song | 공주대학교 식물자원학과 ]
• 박윤진 [ Youn Jin Park | 공주대학교 두과 녹비 자원연구센터 ] Corresponding Author
• 장명준 [ Myoung Jun Jang | 공주대학교 식물자원학과/공주대학교 스마트미래농업센터 ] Corresponding Author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국버섯학회지 [Journal of MUSHROOMS]

• 간기

  계간

• pISSN

  1738-0294

• eISSN

  2288-8853

• 수록기간

  2003~2025

• 등재여부

  KCI 등재

• 십진분류

  KDC 525 DDC 635