제분방법을 달리한 분질미, 연질미 및 경질미를 이용한 잉글리쉬 머핀의 품질특성

최옥자,심기훈,마은빛,이슬,손경숙,정희남,Choi, Ok-Ja,Shim, Ki-Hoon,Ma, Eun-Bich,Lee, Seul,Son, Kyeong-Suk,Jung, Hee-Nam 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.5

This study investigated the quality characteristics of English muffins made rice flour created using different grinding methods (DPR: powdered type rice flour by dry milling. DSR: soft type rice flour by dry milling. DHR: hard type rice flour by dry milling. WPR: powdered type rice flour by wet milling. WSR: soft type rice flour by wet milling. WHR: hard type rice flour by wet milling). The volume, volume expansion, and specific volume were the highest in WPR. The shape and cross section indicated that WPR, WSR and DPR were the best quality. The L value was the highest in DHR, the b value was the highest in DPR. Hardness, gumminess and chewiness were the lowest in WPR, and the highest in DHR. According to result of the sensory evaluation, the color, flavor, appearance, texture and overall acceptability were the highest in WPR, while the taste preference was the highest in WSR. 분질미, 연질미 및 경질미 쌀 품종을 건식제분과 습식제분 방법으로 제조한 쌀가루의 bakery 제품 활용도를 알아보기 위해서 제조한 잉글리쉬 머핀의 품질특성을 비교한 결과는 다음과 같다. 각각의 쌀가루로 제조한 잉글리쉬 머핀의 무게는 시료간에 유의한 차이가 없었고, 부피, 부피팽창율 및 비용적은 습식제분 분질미 쌀가루를 이용한 잉글리쉬 머핀에서 가장 높았으며, 건식제분 경질미 쌀가루로 제조한 잉글리쉬 머핀에서 가장 낮았다. 외관과 단면 형태를 살펴본 결과, 습식제분 분질미와 연질미 그리고 건식제분 분질미를 이용한 잉글리쉬 머핀이 가장 좋게 나타났다. 색도 측정 결과, L값은 건식제분 경질미를 이용한 잉글리쉬 머핀이 가장 높았고, b값은 건식제분 분질미를 이용한 잉글리쉬 머핀이 가장 높았다. 경도, 점착성 및 씹힘성은 습식제분 분질미를 이용한 잉글리쉬 머핀에서 가장 낮아 부드러웠고, 건식제분 경질미 쌀가루를 이용한 잉글리쉬 머핀에서 가장 높아 단단하게 나타났다. 관능검사 측정 결과, 색, 향미, 외형, 질감 및 전체적인 기호도는 습식제분 분질미 쌀가루를 이용한 잉글리쉬 머핀이 가장 높게 나타났고, 맛에 대한 기호도는 습식제분 연질미 쌀가루를 이용한 잉글리쉬 머핀이 가장 높게 나타났다.

신선초가루를 첨가한 식빵의 품질 특성

최옥자(Ok-Ja Choi),김용두(Yong-Doo Kim),강성구(Seong-Koo Kang),정현숙(Hyun-Sook Jung),고무석(Moo-Seok Ko),이홍철(Hong-Cheol Lee) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.1

신선초를 식품재료로 다양하게 사용하기 위한 일환으로 가공처리한 신선초가루를 식빵에 첨가하여 품질 특성을 조사한 결과는 다음과 같다. 신선초가루의 총식이섬유소 함량은 잎 31.89%, 줄기 43.37%로 줄기의 함유량이 높으며, blanching에 의하여 불용성 식이섬유소 가증가되었고, 소금물 침지에 의해서는 수용성 식이섬유소와 불용성 식이섬유소가 증가되었다. 신선초가루의 수분결합력은 소금물에 침지한 잎과 줄기가 무처리군에 비하여 더 증가하는 경향이었다. 신선초가루의 관능검사 결과 소금물에 침지한 잎과 blanching한 잎, 줄기가 전체적인 기호도가 높았다. 신선초가루를 첨가한 빵은 대조군에 비하여 수분결합력이 높았고, 빵의 무게는 증가되었으나, 빵의 부피는 감소되었다. 소금물에 침지한 신선초 잎과 blanching한 줄기를 첨가한 빵은 무처리 신선초가루를 첨가했을 때보다 부피가 더 증가되었다. 명도와 적색도는 대조군에 비하여 신선초가루 첨가량이 많을수록 낮았으며, 황색도는 신선초가루를 첨가하였을 때 높게 나타났다. Texturemeter로 측정한 빵의 경도와 탄력성은 대조군에 비하여 신선초가루를 첨가하였을 때 약간 증가되는 경향이었다. 응집성, 점착성, 씹힘성은 대조군에 비하여 신선초가루 첨가량이 많을수록 낮았다. 관능검사 결과 blanching한 줄기 5%를 첨가한 빵의 기호도가 높았고, 신선초의 첨가율은 잎의 경우 무처리군, 처리군 모두 10%보다 5% 수준이 기호도가 높았고, 줄기의 경우 blanching군은 5%, 10% 일 때 전체적인 빵의 기호도가 좋다고 평가되었다. Effects of adding of Angelica keiskei Koidz flour on the quality characteristics of bread were investigated. The content of total dietary fiber was 31.89% in flour of Angelica keiskei Koidz leaf and 43.37% in that of stem. The content of insoluble dietary fiber increased by blanching, but those of soluble dietary fiber and insoluble dietary fiber increased by steeping in NaCl solution. In the results of sensory evaluation of Angelica keiskei Koidz flour, leaf steeped in NaCl solution and blanched stem showed good overall preference. With the addition of Angelica keiskei Koidz flour, water binding capacity and loaf weight increased, while the loaf volume decreased. The loaf volume of bread added with leaf steeped in NaCl solution and blanched stem were higher than those added with natural Angelica keiskei Koidz flour. The lightness and redness values decreased with the increase of Angelica keiskei Koidz flour content in bread but yellowness values increased. In the texture analyzer measurement for bread added with Angelica keiskei Koidz flour, hardness and springiness somewhat increased, while cohesiveness, gumminess and chewiness decreased. As the results of sensory evaluation of bread added with Angelica keiskei Koidz flour, the score of the breads added with 5% leaf steeped in NaCl solution and 5%, 10% blanched stem were somewhat lower than those of control bread. In terms of rate of addition of Angelica keiskei Koidz flour, the bread added with leaf at 5% level, natural stem at 5% level and stem by blanching at 5%, 10% level had good overall preference.

의료진 대상 리마인더 프로그램이 중환자실 중심정맥관 관련 혈류감염에 미치는 효과

최옥자(Choi, Ok-Ja),조복희(Cho, Bok-Hee),박경화(Park, Kyung-Hwa),안민정(An, Minjeong) 전남대학교 간호과학연구소 2021 Nursing and Health Issues(NHI) Vol.26 No.2

Purpose: This study aimed to develop a reminder program and evaluate the impacts of the program on adherence to maximal sterile barrier precautions (MBP), duration of catheterization, and central line-associated blood stream infection rates (CLA-BSIs). Methods: A simulated control group pretest-posttest design was used. The participants were 35 physicians, 17 nurses and 165 patients (control group=75, intervention group=90) with central catheter insertions for more than 48 hours admitted to a tertiary hospital. Data were collected from an university-affiliated hospital in Gwangju, South Korea. The intervention group received the reminder program which consisted of MBP adherence education, short message service (adherence feedback to MBP, optimal recommendation, and hand washing), and self-report checklist on central venous catheter management. Results: The adherence level of MBP was significantly increased from 87.7% to 97.9% (p =.026) after implementation of the reminder program. The duration of catheterization significantly decreased in the intervention group compared to the control group (from 10.6 to 7.4 days, p =.024). The incidence of CLA-BSI rate decreased in the intervention group compared to the control group but it was not statistically significant. Conclusion: This study showed some effectiveness of the reminder program to improve adherence of MBP and duration of catheterization among patients with central line. Further studies are needed to evaluate effects of the program on CLA-BSI rate using a randomized clinical trial with larger samples and diverse settings.

고수의 가열처리에 따른 향미 성분의 변화

최옥자(Ok Ja Choi),김경수(Kyong Su Kim),정현숙(Hyun Sook Jung) 한국가정과학회 2002 한국가정과학회지 Vol.5 No.1

고수잎과 뿌리에 함유된 유리당은 glucose, fructose, sucrose로 확인되었고, 총함량은 22.91㎎%, 23.84㎎%로 각각 나타났다. blanching에 의해 고수 잎과 뿌리의 총 함량은 21.28㎎%, 21.89㎎%로 각각 감소되었다. 고수 잎에 함유된 유기산의 함량은 malic acid 263.03㎎%, tartaric acid 202.76㎎%로 총함량은 465.79㎎%로 나타났다. blanching하였을 때 각 유기산은 크게 감소되어 총유기산의 함량은 288.01㎎%로 감소되었다. 고수 뿌리의 유기산의 함량은 malic acid 148.61㎎%, tartaric acid 134.69㎎%로 잎에 비하여 총유기산의 함량은 더 낮았다. 고수잎에서는 98종의 항기성분이 확인되었고, aldehyde와 aloohol류가 대부분을 차지하였으며 주요성분은 (E)-2-Decen-1-ol, (E)-2-Decenal, (E)-2-Tetradeoenal로 나타났다. 가열 후 고수 잎에서는 75종의 향기성분이 분석되었으며, 총함량은 감소되었다. 주요성분은 (E)-2-decenal, (E)-2-Tetradecenal, decanal으로 aldehyde류의 함량은 증가되었으나, alcohol류의 함량은 크게 감소되었다. 고수 뿌리에서는 77종의 성분이 확인되었고, 잎에 비하여 peak의 수와 함량은 낮았다. 주용성분은 (E)-2-tetradecenal, (E)-2-decenal, (E)-2-dodecenal로 나타났고aldehyde, alcohol류의 함량이 많았다. blanching한 고수뿌리는 71종의 성분이 확인되었으며, 가열전에 비하여 peak의 수와 함량이 감소되었으나 주요성분은 가열전과 같았다. blanching에 의하여 aldehyde류, alcohol류, acid류의 함량은 각각 감소한 반면, ester, ketone류는 증가되는 경향을 보였다. The present study investigated free sugar, organic acid volatile components in fresh leaf and root of the coriander respectively, and in blanched leaf and root of the coriander, respectively. The research results are as follows: Glucose, fructose and sucrose were detected in leaf and root of the coriander. The content of total free sugar was 22.91㎎% in leaf and 23.84㎎% in root. By blanching, the contents of total free sugar decreased to 21.28㎎% and 21.89㎎% in leaf and root respectively. Malic acid, trataric acid were detected in leaf and root of the coriander. The content of total organic acid in leaf was higher than that in root of the coriander. By blnching, the content of total organic acid significantly decreased in leaf and slightly decreased in root. A total of 98 flavor components were detected in the leaf of coriander and total contents of those were 878.485㎎/㎏. The major components were (E)-2-Decen-1-ol, (E)-2-Decenal, and (E)-2-Tetradecenal. And a large amount of aldehydes and alcohols were shown in the leaf of coriander. By blanching, a total of 75 flavor components were detected in the leaf of coriander and total contents of those were 846.49㎎/㎏. The major components were (E)-2-decenal. (E)-2-Tetradecenal, decanal. The amounts of aldehydes were increased more. However, the amounts of alcohols were decreased more than those of the fresh leaf, respectively. A total of 77 flavor components were detected in the root of coriander and total contents of those were 455.064㎎/㎏. The major components were (E)-2-Tetradecenal, (E)-2-Decenal, and (E)-2-Dodecenal. By blanching, the kinds and the contents of the flavor components decreased and the major components is the same of the fresh root. And the contents of aldehydes and alcohols, acids decrease. However, the contents of esters and ketons increased.

연구논문 : 반응표면분석법을 이용한 쌀과자의 제조 최적화

최옥자 ( Ok Ja Choi ),정희남 ( Hee Nam Jung ),김용두 ( Young Doo Kim ),심재한 ( Jae Han Shim ),곽상호 ( Sang Ho Kwak ),심기훈 ( Ki Hoon Shim ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.4

This study aimed at the optimization and development of rice snack by response surface methodology (RSM). The effect of rice soakingtime and additional ratio of soybean milk on physicochemical properties and sensory evaluation of dried rice flour for non-fried snack was studied. After soaking for 0 to 12 days, Baekjinju rice was milled and then air-dried. A quadratic model was selected for weight, volume, hardness, taste and appearance. Two-factor interaction model was selected for expansibility,color and overall preference. A linear model was selected for yellowness and flavor. Weight, hardness and appearance wereincreased and decreased thereafter as rice soaking time increased, but the volume was reversed. Expansibility, color, taste and flavor were decreased as rice soaking time increased, but yellowness was reversed. Weight and overall preference decreased as additional ratio of soybean milk increased, but volume, expansibility and yellowness were reversed. Hardness, taste and appearance were increased after initial decrease as additional ratio of soybean milk increased, color and flavor were not changed by additional ratio of soybean milk. The optimum conditions of each factor were set to where the rice soaking time and additional ratio of soybean milk were at their minimum. Weight, volume, expansibility, yellowness, hardness, color, taste, flavor, appearance and overall preference were established at maximum level where the objective of the optimum was in level. Our data indicated the statistically predicted values of the highest desirability was 1.24 day of rice soaking time and 15.80% of additional ratio of soybean milk.

신선초가루를 첨가한 식빵의 저장 중 노화도와 기호도의 변화

최옥자(Ok-Ja Choi),정현숙(Hyun-Sook Jung),고무석(Moo-Seok Ko),김용두(Yong-Doo Kim),강성구(Seong-Koo Kang),이홍철(Hong-Cheol Lee) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.1

신선초가루를 첨가한 빵을 실온(27±2℃), 냉장(2±1℃), 냉동(-20±1℃)저장하면서 경시적으로 노화도와 관능검사를 실험한 결과는 다음과 같다. 신선초가루를 첨가한 빵의 노화도는 대조군보다 약간 낮게 나타났으며, 실온에 저장한 경우, 저장 1일째부터 모든 시료구에서 노화가 뚜렷하게 나타났다. 냉장저장하였을 때 실온저장에 비하여 현저하게 노화도가 증가되었고, 저장 기간이 길어질수록 신선초가루를 첨가한 빵은 대조군보다 노화도는 낮았으며, 신선초가루 중 줄기를 첨가하였을 때, 신선초가루 첨가율이 많을 때 노화가 지연되는 현상을 보였다. 30일간 냉동저장한 경우, 노화도는 저장 전과 큰 차이를 나타내지 않았다. 신선초가루를 첨가한 빵을 실온, 냉장 및 냉동저장하였을 때 색깔과 외관에 대한 기호도는 저장 전과 유의적인 차이가 나타나지 않았다. 향미, 질감 및 입안에서의 느낌, 전체적인 질에 대한 기호도는 저장기간이 길어짐에 따라 감소하였으나, 신선초가루를 첨가한 빵은 대조군에 비하여 이들에 대한 기호도가 개선되었고, 신선초가루 중 전처리한 줄기를 첨가한 빵이 가장 효과적이었다. 저장방법에 따른 기호도의 차이는 냉장저장하였을 때 빵의 절감 및 입안에서의 느낌에 대한 기호도가 실온 및 냉동저장에 비하여 낮았고, 향미에 대한 기호도는 냉동저장시 가장 낮게 나타났다. We have got the following results from tests in the course of time on retrogradation and taste change in bread with added flour of Angelica keiskei Koidz, which had been stored in room temperature (27±2℃), refrigerating(2±1℃) and freezing (-20±1℃), respectively. Bread with the added flour showed a little lower degree of retrogradation than control group, and every group in room temperature retrograded from the very first day. The degree of retrogradation of the group in refrigerating was far greater comparing with the group in room temperature. The longer bread was stored, the lower the degree of retrogradation was, and the higher the adding rate of the flour got, the later its retrogradation happened. Especially the flour of this vegetable′s stem turned out to be the most effective in retarding its retrogradation. Group stored 30 days in freezing didn′t show a wide difference in retrograde comparing with the group before storage. Preference for color and shape of the flour-added bread stored in room temperatue, refrigerating and freezing did not change significantly from the group before storage. Although preference decreased for flavor, texture, mouth-feel and overall quality with the lapse of time, flour-added group improved in preference for these factors comparing with the control group. Above all, added flour of pretreated stem proved to be the most effective in the sensory tests. With respect to the storing method, the group stored in refrigerating showed greater preference for the texture and mouth-feel over the groups in room temperature and freezing. Flavor preference of the group in freezing was the lowest of all.

발효정도에 따른 국내산 야생차(녹차, 반발효차, 홍차)의 이화학적 특성

최옥자(Ok Ja Choi),최경희(Kyeong Hee Choi) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.3

녹차와 발효시간을 각각 다르게 하여 제조한 약발효차(10 시간 발효), 중발효차(17시간 발효), 강발효차(24시간 발효)에 대한 이화학적 특성을 분석한 결과는 다음과 같다. 녹차 및 발효된 차의 수분 함량은 3.01~3.29%로 나타났고, 환원당, 조지방, 조단백질 함량은 발효를 많이 시킨 차일수록 증가한 반면, ascorbic acid는 감소하였다. 차의 유리당은 glucose, fructose, sucrose 등 3개의 당이 확인되었으며, 유리당의 총 함량은 녹차가 3.08%, 강발효차가 3.32%로 발효를 많이 시킨 차일수록 약간 증가하는 경향을 나타냈다. 차의 유기산은 citric acid, malic acid, succinic acid 등 3개의 산이 확인되었고 citric acid와 malic acid 함량은 발효를 많이 시킨 차일수록 함량이 증가하는 반면, succinic acid 함량은 감소하는 경향을 나타냈으며, 유기산의 총함량은 발효를 많이 시킨 차일수록 대체로 증가하는 경향을 나타냈다. 차에 함유된 유리 아미노산은 Asp 외 16종이 확인되었다. 유리 아미노산의 총함량은 발효를 많이 시킨 차일수록 증가하는 경향을 나타내었다. 녹차와 각 발효차의 주요 아미노산은 Thr+theanine, Asp, Glu으로 나타났으며, 녹차는 Thr+theanine, Asp, Glu 순으로 높게 나타났고, 발효차는 Thr+theanine, Glu, Asp 순으로 높게 나타났다. 유리아미노산의 총함량에서 필수아미노산이 차지하는 비율은 발효를 많이 시킨 차일수록 증가하는 경향을 나타냈다. 녹차에 함유된 theanine 함량은 1.21%였으며, 중발효차와 강발효차는 각각 1.42%, 1.50%로 녹차에 비하여 theanine 함량이 증가되었다. Caffein 함량은 비발효차인 녹차의 경우 3.57%, 발효된 차는 3.55~3.60%로 발효에 따른 변화는 거의 없었다. Cathechin은 5종류의 cathechin, epigallocathechin, epicathechin, epigallocathechin gallate, epicathechin gallate이 동정되었으며, 녹차의 카테친 함량이 14.18%로 높고, 발효를 많이 시킨 차일수록 현저하게 감소하였다. The present study was conducted to know the physicochemical properties of non fermented tea and fermented teas with the fermented time of 0 hr (non fermented tea), 10 hrs, 17 hrs (semi-fermented tea), 24 hrs (black tea), respectively. The moisture content of non fermented tea, semi fermented, and black tea was 3.01%~3.29%. The contents of reducing sugar, crude lipid, crude protein were increased and that of ascorbic acid was decresed with fermentation. The total contents of those increased as tea was more fermented. The contents of the citric acid and the malic acid were increased with fermentation, but the content of the succinic acid was decreased. However, the total content of organic acid was generally increased with fermentation. The total content of the amino acid was increased with fermentation. In non fermented tea, Thr+theanine, the Asp, and the Glu, were determined in order of content. In semi-fermented tea and black tea, Ter+theanine, Glu, and Asp were determined in order of content. The rate of essential amino acid in the total content of free amino acid was increased with fermentation. The content of theanine was 1.21% in non fermented tea and 1.50% in black tea. The contents of theanine were increased as tea was more fermented. The content of caffein was 3.57% in non fermented tea and 3.55~3.60% in semi-fermented tea and black tea. These results were inconsistent in the content of caffein. Five kinds of cathechin, that is, cathechin, epigallocathechin, epicathechin, epigallocathechin gallate, and epicathechin gallate were extracted. The content of catechin was 14.18% in non fermented tea, but decreased sharply as tea was more fermented.

흑미 쌀가루를 연질미와 배합한 Gluten-Free 쌀 식빵의 품질특성

최옥자(Ok Ja Choi),정희남(Hee Nam Jung),신서호(Seo-Ho Shin),김용두(Young Doo Kim),심재한(Jae-Han Shim),심기훈(Ki Hoon Shim) 한국지역사회생활과학회 2015 한국지역사회생활과학회지 Vol.26 No.3

발효정도에 따른 국내산 야생차의 기호적 특성

최옥자(Ok Ja Choi),이행재(Hang Jae Rhee),김경수(Kyong Su Kim) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.7

갈색도를 나타내는 420 nm에서는 한국차의 경우 발효가 많이된 차일수록, 추출온도가 높을수록 흡광도가 증가되었다. 672 nm에서는 녹차 및 반발효차에서 특징적인 peak를 보였고, 발효가 많이된 차일수록 감소되어 강발효차에서는 peak가 나타나지 않았다. 녹차 및 각 발효차 가루 및 차추출액의 색도는 모두 발효를 많이 시킨 차일수록 명도는 낮아지고, 적색도와 황색도는 높아지는 경향을 나타냈다. 발효정도가 같은 차라도 추출액의 온도가 높아질수록 명도는 감소하고 적색도와 황색도는 대체로 증가하는 경향을 나타냈다. 녹차와 각 발효차의 추출액에 대한 관능 검사의 결과 향미는 발효차의 경우 발효를 많이 시킨 차일수록 선호도가 높았으며, 약발효차는 각 온도에서 향미에 대한 선호도는 가장 낮았다. 맛은 녹차의 경우 추출물의 온도가 60~70℃일 때 가장 좋은 선호도를 보였고, 중발효차와 강발효차는 추출물의 온도가 90℃일 때 가장 선호도가 높았으며, 온도가 낮아질수록 선호도가 낮게 나타났다. 전체적인 차의 선호도는 녹차, 강발효차, 중발효차, 약발효차의 순이었다. 향기성분은 녹차에서는 76종의 향기성분이 확인되었고, 총함량은 129.919mg/kg이었으며, 주요성분은 linalool, geraniol, nerolidol, benzyl alcohol과 linalool oxide로 나타났다. 약발효차는 76개의 peak가 확인되었고 총함량은 159.077 mg/kg으로 나타났으며, 주요성분은 geraniol, linalool, linalool oxide, ethanol, benzyl alcohol 등의 함량이 높았으며, 녹차의 성분과 유사하였다. 중발효차는 79개의 휘발성성분이 확인되었고 총함량은 455.608 mg/kg이었으며, 주요성분은 ethyl acetate, 3-methylbutanal, ethanol, (E)-2-hexenal, (E)-geraniol, linalooloxide으로 나타났다. 강발효차는 79개의 휘발성 향기성분이 확인되었고, 총함량은 680.521 mg/kg이며 주요성분은 3-methylbutanal, ethyl acetate, geraniol, ethanol, (E)-2-hexenal, hexanal, linalooloxide로 나타났다. 발효가 많이 진행된 차일수록 향기성분의 함량은 증가하였고, 알데히드의 함량이 현저하게 증가하였다. The present study was conducted to examine sensory characteristics of non-fermented tea and fermented teas with fermented times of 0 hr (green tea), 10 hrs (mild fermented tea), 17 hrs (medium fermented tea), 24 hrs (black tea), respectively. The lightness of tea powder and tea extract got lower, and the redness and the yellowness of those got higher as tea was more fermented. The result of sensory evaluation about the extracts of non fermented tea and fermented teas showed that the preference of flavor got higher in the more fermented tea but one got lower in a mild fermented tea according to temperatures, respectively. The preference of taste got higher at 60~70℃ extracts in the green tea and got the highest at 80~90℃ extracts in the medium fermented tea and black tea. A total of 76 flavor components was detected in non fermented tea and the total contents of those were 129.9 mg/kg. The major components were linalool, geraniol, nerolidol, benzyl alcohol, and linalool oxide. A total of 76 flavor components was detected in the mild fermented tea and total contents of those were 159.1 mg/kg. The major components were geraniol, linalool, linalool oxide, ethanol, benzyl alcohol, etc and were similar in those to the non fermented tea. A total of 79 flavor components was detected in the medium fermented tea and total contents of those were 455.6 mg/kg. The major components were ethyl acetate, 3-methylbutanal, ethanol, (E)-2-hexenal, geraniol, linalooloxide. A total of 79 flavor components was detected in the Black tea and total contents of those were 680.5 mg/kg. The major components were 3-methylbutanal, ethyl acetate, geraniol, ethanol, (E)-2-hexenal, hexanal, linalooloxide. The amounts of flavor components was increased, but the amounts of aldehyde compounds was remarkably increased according to the degree of fermentation.

감광성 DMNB 기를 함유한 새로운 포지형 감광성 폴리이미드의 합성 및 물성

최옥자(Ok Ja Choi),류윤미(Yun Mi Ryu),정민국(Min Kook Chung),이명훈(Myeng Hoon Lee) 한국고분자학회 2002 폴리머 Vol.26 No.6