Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 19 Issue 4
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- Pages.361-365
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- 1987
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- 0367-6293(pISSN)
Aroma Components in Korean Citron (Citrus medica)
한국산(韓국産) 유자의 향기성분(香氣成分)
- Lee, Hyun-Yu (Food Research Institute/AFMC) ;
- Kim, Young-Myung (Food Research Institute/AFMC) ;
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Shin, Dong-Hwa
(Food Research Institute/AFMC) ;
- Sun, Bong-Kuo (Kuk Je Food Co.)
- Published : 1987.08.01
Abstract
Experiments were carried out to study physico-chemical properties of citron and its products (Yu Ja cha). In addition, citron essence oil were analyzed by capillary gas chromatogaphy and the separated components were identified from their retention time and mass spectrum. The physicochemical properties as follows; soluble solid
유자의 이용성 확대를 위하여 유자원료와 유자차의 이화학적 특성, 향기성분 및 유자씨의 지방산조성을 분석하였다. 유자의 평균충량은 196g으로 이중 과즙이 18.8%, 씨 16.3%, 껍질 46.6%이고 과육이 28.3%였다. 유자원료의 당도는
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