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조정옥,김은아,이해정,박은령,김선민,이명렬,김경수 조선대학교 기초과학연구소 1998 自然科學硏究 Vol.21 No.1
Volatile flavor components in pine needle and Songhwaju prepared by pine needle as one of raw materials was separated and identified in this study. The flavor compounds from pine needle and Songhwaju were extracted by SDE(simultaneous steam distillation and extraction) methods using the mixture of n-pentane and diethylether (1:1, v/v) as an extract solvent. Aroma concentrates of pine needle and songhwaju were analyzed by GC-FID and GC/MS equipped with a fused silica capillary column coated with a polar liquid (Carbowax 20M, HP). Identification of the volatile flavor components in aroma concentrate of pine needle and songhwaju was mostly based on the RI of GC and mass spectrum of GC/MS. Forty four volatile compounds from pine needles were identified mostly as terpenoids. β-Pinene, tricylene, β-phellandrene, and bornyl acetate were the main flavor components in pine needle. Otherwise, thirty eight volatile compounds extracted from songhwaju were identified including twelve alcohols, eleven esters, five monoterpenes, two terpene derivates and eight other compounds. Volatile flavor compounds were identified ethanol, pentanol, isobutanol, propyl acetate as fermented products and α-pinene, limonene, β-phelladrene, α-terpineol, bornyl acetate as pine needle trace.