Applied Biological Chemistry
- Volume 30 Issue 3
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- Pages.272-277
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- 1987
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Odor Threshold and Agreeability of Aroma Components of Yakju
약주(藥酒) 향기성분(香氣成分)의 역치와 쾌감도(快感度)
- Jung, Ji-Heun (Department of Food Science and Technology, College of Agriculture, Chonnam National University) ;
- Jung, Soon-Teck (Department of Food and Nutrition, Song-won Junior College)
- Published : 1987.09.30
Abstract
The odor threshold and agreeability of aroma components in Korean Yakju were measured in Null-Yakju, 19% ethyl alcohol solution,
약주(藥酒)의 향기성분(香氣成分)인 formaldehyde, acetaldehyde, ethyl acetate, acetone, diacetyl, n-propanol, iso-butanol, iso-amyl alcohol, dimethylsulfide, ethanol의 역치를 유사(類似) 약주(藥酒)와 18% ethanol 액(液) 및
Keywords