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Food science and biotechnology v.15 no.3 = no.69, 2006년, pp.341 - 346   피인용횟수: 1

A Comparative Study of the Changes in Volatile Flavor Compounds from Dried Leeks (Allium tuberosum R.) following ${\gamma}$-Irradiation

Yang, Su-Hyeong   (Department of Food and Nutrition, Chosun UniversityUU0001180  ); Shim, Sung-Lye   (Department of Food and Nutrition, Chosun UniversityUU0001180  ); No, Ki-Mi   (Department of Food and Nutrition, Chosun UniversityUU0001180  ); Gyawalli, Rajendra   (Department of Food and Nutrition, Chosun UniversityUU0001180  ); Seo, Hye-Young   (Department of Food and Nutrition, Chosun UniversityUU0001180  ); Song, Hyun-Pa   (Advanced Radiation Technology Institute, Korea Atomic Energy Research InstituteCC0186830  ); Kim, Kyong-Su   (Department of Food and Nutrition, Chosun UniversityUU0001180  );
  • 초록

    This study was performed to examine the effects of ${\gamma}$ -irradiation on the volatile flavor compounds of dried leeks (Alliums tuberosum R.). Volatile compounds of dried leeks were extracted using simultaneous steam distillation and extraction (SDE), and analyzed by gas chromatography/mass spectrometry (GC/MS). Forty-one, 51, 45, and 42 compounds were tentatively identified in control, 1, 3, and 10 kGy irradiated samples, respectively. The constituents of flavor compounds in irradiated dried leeks were similar to non-irradiated samples. However, the intensities of the peaks were clearly different between them. Sulfur-containing compounds were detected as dominant compounds in all samples and their amounts decreased after ${\gamma}$ -irradiation. ${\gamma}$ -Irradiation reduced the total concentration of volatile compounds from leeks by 23.19, 15.09, and 30.23% at 1, 3, and 10 kGy doses, respectively.


  • 주제어

    leek .   ${\gamma}$-irradiation .   GC/MS .   volatile sulfur-containing compounds.  

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  • 이 논문을 인용한 문헌 (1)

    1. 2010. "" Food science and biotechnology, 19(6): 1679~1682     

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