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Isolation and Identification of Headspace Volatiles Formed in Heated Butter
Lee, Su-Rae,Macku, Carlos,Shibamoto, Takayuki 이화여자대학교 생명과학연구소 1991 생명과학연구논문집 Vol.2 No.-
Unsalted sweet butter was heated at 100,150,or 200℃ for 5h. The headspace volatiles formed were collected during heating using a simultaneous purging and solvent extraction apparatus. Among 140 peaks on a gas chromatogram of the headspace sample from butter heated at 200℃, 77 were positively identified by gas chromatography and gas chromatograpy/ mass spectrometry. Major compounds identified were 21 aldehydes, 12 fatty acids, 11 ketones, 10 nitrogen-and /or sulfur-containing compounds, 7 alkanes, 6ð-lactones, and 4 furans, which constituted over 85% of total volatiles recovered. The number of volatiles formed in a headspace of butter heated at 100 or 150℃ was much less than that formed at 200℃. However, all volatiles formed at 100 and 150℃ was much less than that formed at 200℃. However, all volatiles formed at 100 and 150℃ were found in a sample heated at 200℃.