연구동향 분석

추출방법에 따른 제주산 애플망고의 휘발성 향기성분 분석

안미란(Mi-Ran An) 금영수(Young-Soo Keum) 이시경(Si-Kyung Lee) 2015년

논문상세정보
인용/피인용
' 추출방법에 따른 제주산 애플망고의 휘발성 향기성분 분석' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
  • flavor
  • gc/ms
  • jejuapplemango
  • spme
  • volatile compounds
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
1,660 0

0.0%

' 추출방법에 따른 제주산 애플망고의 휘발성 향기성분 분석' 의 참고문헌

  • 추출방법에 따른 후지사과의 휘발성 향기성분 특성
    서혜영 한국식품영양과학회지 37 (12) : 1615 ~ 1621 [2008]
  • 박사
    추출방법에 따른 망고의 향기성분 분석에 관한 연구
    안미란 건국대학교 농축대학원 [2014]
  • 재배지 위도차에 따른 검정콩의 조단백, 조지방, 지방산 및 유리당의 함량 변이
    홍승범 한국환경농학회지 29 (2) : 120 ~ 128 [2010]
  • 딸기의 휘발성 향기성분의 초임계 유체 추출
    이해창 한국식품과학회지 41 (6) : 615 ~ 621 [2009]
  • 느티만가닥 버섯의 품질 및 휘발성 향기 성분 특성
    박명수 한국식품저장유통학회지 18 (4) : 552 ~ 558 [2011]
  • Volatile flavor components in various varieties of peach(Prunus persica L. )cultivated in Korea
    Park ER Korean J Postharvest Sci Technol 6 : 206 ~ 215 [1999]
  • Volatile flavor components in various varieties of apple(Malus pumila M. )
    Lee HJ J Korean Soc Food Sci Nutr 29 : 597 ~ 605 [2000]
  • Volatile components two cultivars of mango from Florida
    MacLeod AJ J Agric Food Chem 33 : 380 ~ 384 [1985]
  • Volatile components from mango (Mangifera indica L.) cultivars
    Pino JA J Agric Food Chem 53 : 2213 ~ 2223 [2005]
  • Variability of free and bound volatile terpenic compounds in mango
    Koulibaly A Lebensm Wiss Technol 25 : 374 ~ 379 [1992]
  • The volatile constituents in the peel and pulp of a green Thai mango, Khieo Sawoei cultivar(Mangifera indica L. )
    Tamura H Food Sci Technol Res 7 : 72 ~ 77 [2001]
  • Study on flavor components in pear (Pyrus pyrifolia N.)
    Park ER Chosun University [2003]
  • Studies on the volatile components of two mango varieties
    Engel KH J Agric Food Chem 31 : 796 ~ 801 [1983]
  • Physico-chemical changes during preparation of fruit juice concentrate
    Sandu KS J Food Sci Technol 22 : 202 ~ 206 [1985]
  • Official Methods of Analysis of AOAC Intl
    AOAC Association of Official Analytical Chemists, Method 920.39, 955.04, 942.05, 934.01 [1990]
  • Method for the rapid headspace analysis of mango (Mangifera indica L.) homogenate volatile constituents and factors affecting quantitative results
    Malundo TMM J Agric Food Chem 45 : 2187 ~ 2194 [1997]
  • Mango cultivation technology in 2010 : 12 ~ 162
    Go SC [2010]
  • Mango
    Park JK Chonnam National University Press : 7 ~ 24 [2010]
  • Korean Food Standards Codex
    [2013]
  • Isolation of volatile components from a model system
    Schultz TH J Agric Food Chem 25 : 446 ~ 449 [1977]
  • Importance of some lactones and 2, 5-dimethyl-4-hydroxy-3(2H)-furanone to mango(Mangifera indica L. )aroma
    Wilson Ⅲ CW J Agric Food Chem 38 : 1556 ~ 1559 [1990]
  • Identification of odors from overripe mango that attract vinegar flies, Drosophila melanogaster
    Zhu J J Chem Ecol 29 : 899 ~ 909 [2003]
  • Identification of changes in volatile compound in γ-irradiated mango during storage
    Laohakunjit N International Symposium of “New Frontier of Irradiated Food and Non-food Products” : 10 ~ 18 [2005]
  • Humans and food
    Seok RC Korea University Press : 8 ~ [2007]
  • Fresh-cut mangos as value-added product (literature review and interviews)
  • Flavours and Fragrances: Chemistry, Biopro-cessing and Sustainability
    Reineccius GA Springer Verlag : 409 ~ 414 [2007]
  • Discrimination of mango fruit maturity by volatiles using the electronic nose and gas chromatography
    Lebrun M Postharvest Biol Technol 48 : 122 ~ 131 [2008]
  • Characterisation of green aroma of raw mango(Mangifera indica L. )
    Gholap AS J Sci Food Agric 28 : 885 ~ 888 [1977]