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조리조건에 따른 마늘의 휘발성 함황화합물의 변화Changes in Volatile Sulfur Compounds of Garlic under Various Cooking Conditions
- Other Titles
- Changes in Volatile Sulfur Compounds of Garlic under Various Cooking Conditions
- Issue Date
- Jun-2002
- Publisher
- 한국식품조리과학회
- Keywords
- garlic; cooking conditions; volatile sulfur compounds; garlic; cooking conditions; volatile sulfur compounds
- Citation
- 한국식품조리과학회지, v.18, no.3, pp 365 - 371
- Pages
- 7
- Journal Title
- 한국식품조리과학회지
- Volume
- 18
- Number
- 3
- Start Page
- 365
- End Page
- 371
- ISSN
- 2287-1780
2287-1772
- Abstract
- This study was performed to find the changes in volatile sulfur compounds of garlic under various cooking conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. The results of the study were summarized as follows : Chopped garlic boiled for 30min and 60min had more volatile sulfur compounds than that of fresh garlic, while 2-vinyl-4H-1,3-dithiin decreased by boiling. Whole garlic boiled for 30min and 60min had less volatile sulfur compounds than that of fresh garlic, while allyl methyl trisulfide and diallyl trisulfide increased by boiling. Analyzing the change of volatile sulfur compounds under cooking methods, the order that showed more volatile sulfur compounds was as follows : grilling > frying > steaming > boiling > microwave oven cooking > pressure cooking.
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Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
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