Study of volatile organic acids in freeze-dried Cheonggukjang formed during fermentation using SPME and stable-isotope dilution assay (SIDA)
DC Field | Value | Language |
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dc.contributor.author | Park, Min Kyung | - |
dc.contributor.author | Choi, Hyung-Kyoon | - |
dc.contributor.author | Kwon, Dae-Young | - |
dc.contributor.author | Kim, Young-Suk | - |
dc.date.available | 2019-05-30T06:37:53Z | - |
dc.date.issued | 2007 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.issn | 1873-7072 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/24216 | - |
dc.description.abstract | Volatile organic acids in freeze-dried Cheonggukjang were quantified using a stable-isotope dilution assay (SIDA) according to the fermentation period. Five organic acids, acetic acid, propanoic acid, 2-methylpropanoic acid, butanoic acid, and 3-methylbutanoic acid, were identified using solid-phase microextraction (SPME) in conjunction with gas chromatography-mass spectrometry (GC-MS). The contents of volatile organic acids in Cheonggukjang were highly dependent on the fermentation period and they increased during fermentation. Moreover, the branched-chained organic acids (namely 2-methylpropanoic acid and 3-methylbutanoic acid) were formed earlier and were present at much higher contents than the corresponding straight-chained organic acids during Cheonggukjang fermentation. (c) 2007 Elsevier Ltd. All rights reserved. | - |
dc.format.extent | 5 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.title | Study of volatile organic acids in freeze-dried Cheonggukjang formed during fermentation using SPME and stable-isotope dilution assay (SIDA) | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.foodchem.2007.03.012 | - |
dc.identifier.bibliographicCitation | FOOD CHEMISTRY, v.105, no.3, pp 1276 - 1280 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000249061700052 | - |
dc.identifier.scopusid | 2-s2.0-34447558549 | - |
dc.citation.endPage | 1280 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 1276 | - |
dc.citation.title | FOOD CHEMISTRY | - |
dc.citation.volume | 105 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordAuthor | cheonggukjang | - |
dc.subject.keywordAuthor | Stable-isotope dilution assay | - |
dc.subject.keywordAuthor | volatile organic acid | - |
dc.subject.keywordAuthor | gas chromatography-mass spectrometry (GC-MS) | - |
dc.subject.keywordAuthor | Solid-phase microextraction (SPME) | - |
dc.subject.keywordPlus | SOLID-PHASE MICROEXTRACTION | - |
dc.subject.keywordPlus | CHARACTER IMPACT ODORANTS | - |
dc.subject.keywordPlus | QUANTITATIVE-DETERMINATION | - |
dc.subject.keywordPlus | BACILLUS-SUBTILIS | - |
dc.subject.keywordPlus | CHEESE | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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