Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 3 Issue 3
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- Pages.163-167
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- 1971
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- 0367-6293(pISSN)
Studies on Tasty Constituents in Various Foodstuffs -Part 1. Tasty Constituents of Chinese Quince-
각종(各種) 식품(食品)의 정미성분(呈味成分)에 관(關)한 연구(硏究) -제 1 보(第 1 報) 모과의 정미성분(呈味成分)-
- Kim, Young-Suk (Department of Food & Nutrition, College of Home Economics, Yeung Nam University) ;
- Lee, Sung-Woo (Department of Food & Nutrition, College of Home Economics, Yeung Nam University) ;
- Lee, Kap-Rang (Department of Food & Nutrition, College of Home Economics, Yeung Nam University) ;
- Kim, Kwang-Soo (Department of Food & Nutrition, College of Home Economics, Yeung Nam University) ;
- Cho, Soo-Yuel (Department of Food & Nutrition, College of Home Economics, Yeung Nam University) ;
- Lee, Jung-Hee (Department of Food & Nutrition, College of Home Economics, Yeung Nam University)
- 김영숙 (영남대학교 가정대학 식품영양학과) ;
- 이성우 (영남대학교 가정대학 식품영양학과) ;
- 이갑랑 (영남대학교 가정대학 식품영양학과) ;
- 김광수 (영남대학교 가정대학 식품영양학과) ;
- 조수열 (영남대학교 가정대학 식품영양학과) ;
- 이중희 (영남대학교 가정대학 식품영양학과)
- Published : 1971.12.28
Abstract
Tasty constituents of the Chinese quince such as polyphenols, amino acids, sugars and organic acids were surveyed through the course of this study. The results are as follows: 1. The major moiety of the polyphenol constituents were catechin, leucoanthocyan, and associated tannins. 2. Amino acids were mostly composed of aspartic acid, glutamic acid, arginine and
모과의 정미성분(呈味成分)으로 생각되는 polyphenol 성분(成分), amino acid, 당(糖), 유기산(有機酸)의 종류(種類)를 검색(檢索) 함량(含量)을 측정(測定)한 결과(結果)는 다음과 같다. 1. 모과의 polyphenol 성분(成分)의 주(主)가 되는 것은 catechin, leucoanthocyan, 회합형(會合型) tannin 등(等)이다. 2. 모과의 amino acid 로서 aspartic acid, glutamic acid, arginine,
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