| 학회 | 한국화학공학회 |
| 학술대회 | 2003년 가을 (10/24 ~ 10/25, 한양대학교) |
| 권호 | 9권 2호, p.2145 |
| 발표분야 | 생물화공 |
| 제목 | Opimization of flavor extraction from soy sauce by simultaneous steam distillation extraction(SDE) |
| 초록 | 4-ethyl guaiacol and ethanol give, amongst other compounds, the characteristic flavour to soy sauce. Extracts were prepared by simultaneous steam distillation extraction(SDE) apparatus and analyzed by gas chromatography-mass spectrometry(GC-MS). General factorial design was applied to study factors. Three factors is water amount, soy sauce amount and solvent amount. Solvent was compared diethyl ether with ethyl acetate. |
| 저자 | 임선미, 조대행, 김의용 |
| 소속 | 서울시립대 |
| 키워드 | soy sauce; SDE; 4-ethyl guaiacol; ethanol |
| 원문파일 | 초록 보기 |
