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Correlation between Pungency and Allicin Content of Pickled Garlic during Aging
김미리(Mee-Ree Kim),윤준화(Jun-Hwa Yun),석대은(Dai-Eun Sok) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.5
마늘장아찌 숙성 중 매운맛과 allicin량과의 상관관계를 살펴보았다. 마늘장아찌의 매운맛과 10명의 관능검사 요원이 7점 만점의 scoring test에 의해 장아찌를 담근 직 후 부터 60일 까지 숙성시키는 동안 10일 간격의 시료에 대해 관능검사를 실시하였다. 관능검사 결과, 숙성 중 마늘장아찌의 매운맛은 서서히 감소하여 40일째에 3.07점이었다. 마늘 homogenate의 주 매운성분인 allicin량은 HPLC에 의해 분석하였으며, 마늘 장아찌가 숙성되는 동안 allicin량이 감소하여, 숙성 40일에는 생마늘에 비해 5.9%로 감소되었다. 관능검사 결과의 매운맛 점수와 allicin량과는 양의 상관관계를 나타내었다 (r=0.9648) Relationship between pungency and allicin content of pickled garlic during aging was examined. Degree of pungency of pickled garlic during aging at 20℃ was determined by the sensory evaluation. A panel of 10 members evaluated seven samples of pickled garlic which were aged for 0, 10, 20, 30, 40, 50 or 60 days by using scoring test (seven point scale). The sensory evaluation results showed that pungency of pickled garlic decreased gradually during aging, and scored at 3.07 on the 40th day of aging. Content of allicin, which was a major pungent component of garlic homogenate, was quantitatively analyzed by HPLC. The level of allicin in homogenate of pickled garlic was found to decrease gradually, and to 5.9% on the 40th day of aging compared with that of fresh garlic. Relationship between the pungency score results and the content of allicin demonstrated a highly positive correlation (r=0.9648).