Changes in volatile flavor compounds in steam-dried Allium hookeri root

This study was carried out to identify volatile flavor compounds in Allium hookeri root (AHR) and steam-dried AHR. The volatile compounds were extracted using a simultaneous steam distillation and extraction (SDE) method and identified by gas chromatography/mass spectrometry (GC/MS) analysis. Forty...

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Vydáno v:Food Sci Biotechnol
Hlavní autoři: Jun, Hyun-Il, Yang, Jae-Heon, Choi, Ji Yeon, Lee, Sung-Hyen, Song, Geun-Seoup, Kim, Kyong Su, Kim, Young-Soo
Médium: Artigo
Jazyk:Inglês
Vydáno: The Korean Society of Food Science and Technology 2016
Témata:
Research Note
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6049268/
https://ncbi.nlm.nih.gov/pubmed/30263412
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0208-2
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