We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Changes in volatile flavor compounds in steam-dried Allium hookeri root.
- Authors
Jun, Hyun-Il; Yang, Jae-Heon; Choi, Ji; Lee, Sung-Hyen; Song, Geun-Seoup; Kim, Kyong; Kim, Young-Soo
- Abstract
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 volatile compounds, present at a concentration of 76.10 mg/kg, were identified in AHR, with sulfur-containing compounds (96.8%) as the major volatile compounds. On the other hand, in two and four times steam-dried AHR, 34 volatile compounds present at 5.96 mg/kg and 28 compounds present at 4.23mg/kg were identified, respectively. This two and four times steam-dried AHR respectively contained sulfur-containing compounds (64.1 and 37.4%) and aldehydes (19.3 and 45.4%) as the dominant compounds. The sulfur-containing compounds decreased, whereas the aldehydes increased relative to levels in AHR with increased steam-drying time. This is the first report on volatile flavor compounds in AHR and steam-dried AHR.
- Publication
Food Science & Biotechnology, 2016, Vol 25, Issue 5, p1327
- ISSN
1226-7708
- Publication type
Article
- DOI
10.1007/s10068-016-0208-2