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송희순,최향숙,이미순 ( Hee Soon Song,Hyang Sook Choi,Mie Soon Lee ) 한국식품조리과학회 1997 한국식품조리과학회지 Vol.13 No.5
The masking effect of Chamnamul (Pimpinella brachycarpa) on meaty and fishy flavor was measured by sensory evaluation to investigate the usefulness of Chamnamul as a natural spice or herb. Shady air dried Chamnamul was utilized for sensory analysis. By the use of Chamnamul, the meaty flavor was significantly reduced in beef and pork. Chamnamul also showed a similar effect as black pepper on reducing meaty flavor. The use of Chamnamul also significantly reduced the fishy flavor of anchovy soup. When Chamnamul was added to rice gruel, rice odor was reduced but grassy odor remained strong.
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송희순,최향숙,이미순 ( Hee Soon Song,Hyang Sook Choi,Mie Soon Lee ) 한국식품조리과학회 1997 한국식품조리과학회지 Vol.13 No.5
Volatile flavor components of fresh, shady air dried, and presteamed shady air dried Chamnamul (Pimpinella brachycarpa) were collected by simultaneous steam distillation-extraction method, and essential oils were analyzed by gas chromatography-mass spectrometry (GC/MS). Twenty five, 17 and 23 volatile flavor components were identified in essential oils extracted from the fresh, shady air dried, and presteamed shady air dried Chamnamul samples, respectively; however, the kinds of individual components and its percent content of the total volatiles were varied depending on samples. The principal components of Chamnamul were isobutanal, trans caryophyllene, trans β-farnesene, and α-selinene. Terpenoid compounds reached 44.11%, 33.91% and 72.63% respectively in fresh, shady air dried, and presteamed shady air dried Chamnamul.
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