조리방법에 따른 고추의 향기성분 변화

This study analysis the volatile compounds of Korean red pepper by six cooking methods, such as drying, frying, steaming, boiling, stir-frying, and baking. Volatile compounds were detected by GC-TOF/MS, and their profiles were compared using multivariate Analysis of Principal Components (PCA). The v...

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Published in농업생명환경연구, 33(3) pp. 420 - 426
Main Authors 권세영, 김가연, 이현주, 박청우, 지용수, 박은희
Format Journal Article
LanguageKorean
Published 농업생명과학연구원 01.12.2021
Subjects
농학
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Summary:This study analysis the volatile compounds of Korean red pepper by six cooking methods, such as drying, frying, steaming, boiling, stir-frying, and baking. Volatile compounds were detected by GC-TOF/MS, and their profiles were compared using multivariate Analysis of Principal Components (PCA). The volatile compounds of control and baking pepper showed a different component distribution than boiling, drying, roasting, and steaming pepper, which showed similar component distribution. Among these, 19 major compounds such as 2-methoxy-4-vinylphenol, 2-furanmethanol, 5-hydroxymethylfurfural, and benzeneethanol, showed various results depending on the cooking method. This study is expected to improve the utilization of Korean red pepper by considering the characteristics of the processing method during product development. KCI Citation Count: 1
Bibliography:http://www.jales.org
ISSN:2233-8322
2508-870X
DOI:10.22698/jales.20210041