| 학회 | 한국화학공학회 |
| 학술대회 | 2003년 봄 (04/25 ~ 04/26, 순천대학교) |
| 권호 | 9권 1호, p.541 |
| 발표분야 | 생물화공 |
| 제목 | Development of Extraction Method and Analysis of Flavor in Soy sauce |
| 초록 | This study carried out in order to investigate components of flavor of soy sauce. Volatile aroma compounds were extracted by simultaneous steam distillation and extraction(SDE, Liken-Nikerson apparatus) and analyzed by GC-MSD. Most abundant volatile compounds were acids, phenols, and aldehydes, hydrocardons, alcohols, esters, furans, pyridines, pyrazines. |
| 저자 | 임선미, 조대행, 김의용 |
| 소속 | 서울시립대 |
| 키워드 | Soy sauce; SDE; Flavor; GC-MSD |
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