Volatile Flavor Components of Angelica gigas Nakai by the Storage Conditions
2000
Choi Sung-Hee | Kim Hye-Jung Department of Food Science and Nutrition Dong-Eui University, Pusan (Korea Republic)
Volatile flavor components of Angelica gigas Nakai affected by different storage time and temperature were investigated. The aroma compounds was extracted by a simultaneous distillation and extraction method using a Likens and Nickerson's apparatus. The concentrated extract was analyzed and identified by GC and GC-MS equipped polar and nonpolar column. The yields of volatile concentrates of Angelica gigas Nakai by low temperature storage were larger than those by room temperature storage. The GC patterns of the flavor components of both resembled but the peak area of each flavor compounds was little different. Main volatile flavor components of Angelica gigas Nakai by using polar column were alpha-pinene, beta-pinene, terpineol, farnesol, cadinene, guaiol, isolongifolene and eudesmol etc. Main volatile flavor components of Angelica gigas Nakai by using nonpolar column were camphene, beta-pinene, elemol, eudesmol etc.
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