전자코에 의한 감마선조사 생굴과 굴자숙액의 향기패턴 변화
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 한인준 | - |
dc.contributor.author | 박재석 | - |
dc.contributor.author | 최종일 | - |
dc.contributor.author | 김재훈 | - |
dc.contributor.author | 송범석 | - |
dc.contributor.author | 윤요한 | - |
dc.contributor.author | 변명우 | - |
dc.contributor.author | 전순실 | - |
dc.contributor.author | 이주운 | - |
dc.date.accessioned | 2022-04-19T10:47:24Z | - |
dc.date.available | 2022-04-19T10:47:24Z | - |
dc.date.issued | 2009-06 | - |
dc.identifier.issn | 0374-8111 | - |
dc.identifier.issn | 2287-8815 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/148049 | - |
dc.description.abstract | This study was conducted to evaluate changes in the flavor patterns of gamma irradiated raw oyster and oyster cooking drip using an electronic nose, which consisted of a GC equipped with a surface acoustic wave sensor. The raw oyster was irradiated with 1, 2, 3, 4 and 5kGy, while the oyster cooking drip was irradiated with 10 and 50kGy. In the case of raw oyster, the intensities of peaks at retention times (RT) of 2.1 s and 6.8 s were increased, but the peak at a RT of 9.0 s was decreased depending on irradiation dose. In the case of oyster cooking drip, the intensities of peaks at RT 2.5 s and RT 4.1 s increased linearly, but at the peak at RT 5.1 s decreased as the irradiation dose increased. The total amount of flavor components measured in raw oyster increased, while that of oyster cooking drip decreased in response to irradiation. | - |
dc.format.extent | 6 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국수산과학회 | - |
dc.title | 전자코에 의한 감마선조사 생굴과 굴자숙액의 향기패턴 변화 | - |
dc.title.alternative | Change in Flavor Patterns of Gamma Irradiated Raw Oyster and Oyster Cooking Drip Determined using an Electric Nose | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.bibliographicCitation | 한국수산과학회지, v.42, no.3, pp 209 - 214 | - |
dc.citation.title | 한국수산과학회지 | - |
dc.citation.volume | 42 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 209 | - |
dc.citation.endPage | 214 | - |
dc.identifier.kciid | ART001360640 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.identifier.url | https://kiss.kstudy.com/thesis/thesis-view.asp?key=2785016 | - |
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