期刊
FLAVOUR AND FRAGRANCE JOURNAL
卷 23, 期 3, 页码 178-184出版社
WILEY
DOI: 10.1002/ffj.1872
关键词
aroma compounds; kimchi; Capsicum annuum L. (green pepper); Allium fistulosum L. (Welsh onion); Allium cepa L. (onion); Allium scorodoprasm L. (garlic)
Plants that are commonly used in kimchi, a traditional Korean fermented food, include Capsicum annuum L. (green pepper), Allium fistulosum L. (Welsh onion), Allium cepa L. (onion) and Allium scorodoprasm L. (garlic), each of which has its own aroma. Aroma extracts of the plants were isolated by steam distillation under reduced pressure (DRP) and liquid-liquid continuous extraction (LLE). The aroma extracts were identified by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The major aroma compounds of the plant extracts were sulphides, alcohols and heterocyclic compounds. Antioxidant activities of the aroma extracts were evaluated using two different assays. The aroma extracts isolated from green pepper, Welsh onion, onion and garlic inhibited the oxidation of hexanal by 51%, 95%, 96% and 98%, respectively, for 1 month at a level of 500 mu g/ml; these extracts inhibited malonaldehyde formation from cod liver oil by 49%, 58%, 62% and 58%, respectively, at a level of 500 mu g/ml. Their antioxidant activities were comparable to that of the natural antioxidant alpha-tocopherol. Copyright (c) 2008 John Wiley & Sons, Ltd.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据