Volatile Flavor Components of Traditional Korean Nuruk Produced by Nuruk Fungi

누룩사상균으로 제조된 전통누룩의 휘발성 향기성분

  • Published : 2000.10.01

Abstract

The character-istics of the volatile flavor components of traditional Korean Nuruk produced by Aspergillus oryze NR 3-6 and Penicillium expansum NR 7-7 were investigated. Volatile flavor of Nuruk was identified twenty-one components by gas chromatography-mass spectronmeter. Major flavor components were alkanes such as tridecan, tetradecan, penta-decane, hexadecane, heptadecane, octadecan, undecane, and dodecane.

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