Changes of Volatile Odor Components in Onion by Freeze-drying
2005
Kim, J.H. (Chosun University, Gwangju, Republic of Korea) | Seo, H.Y. (Chosun University, Gwangju, Republic of Korea) | No, K.M. (Chosun University, Gwangju, Republic of Korea) | Han, B.J. (Chosun University, Gwangju, Republic of Korea) | Lee, S.J. (Chosun University, Gwangju, Republic of Korea) | Seo, Y.S. (Chosun University, Gwangju, Republic of Korea) | Kim, K.S. (Chosun University, Gwangju, Republic of Korea), E-mail: kskim@mail.chosun.ac.kr
Volatile organic components from fresh and freeze-dried onions were extracted by SDE apparatus and analyzed by GC/MS. Components of 40 and 31 were identified in fresh and freeze-dried onions respectively. These components included esters, aldehydes, ketones, alcohols and S-containing compounds. Major compounds of S-containing compounds such as 1-propanethiol, dipropyl trisulfide, and methyl propyl trisulfide in fresh onions were clearly decreased in freeze-dried onions.
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