Journal of Ginseng Research
- 제23권4호
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- Pages.211-216
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- 1999
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- 1226-8453(pISSN)
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- 2093-4947(eISSN)
볶음처리한 홍삼박의 향기성분과 관능적 특성
Studies on Flavor Components and Organoleptic Properties in Roasted Red Ginseng Marc
- 박명한 (한국인삼연초연구원) ;
- 손현주 (한국인삼연초연구원) ;
- 전병선 (한국인삼연초연구원) ;
- 김나미 (한국인삼연초연구원) ;
- 박채규 (한국인삼연초연구원) ;
- 김안균 (동국대학교 식품공학과) ;
- 김교창 (충북대학교 식품공학과)
- Park Myung-Han (Korea Ginseng & Tobacco Research Institute) ;
- Sohn Hyun-Joo (Korea Ginseng & Tobacco Research Institute) ;
- Jeon Byeong-Seon (Korea Ginseng & Tobacco Research Institute) ;
- Kim Na-Mi (Korea Ginseng & Tobacco Research Institute) ;
- Park Chae-Kyu (Korea Ginseng & Tobacco Research Institute) ;
- Kim An-Kyun (Department of Food Science & Technology, Dongguk University) ;
- Kim Kyo-Chang (Department of Food Science & Technology, Chungbuk National Univesity)
- 발행 : 1999.12.01
초록
온도와 시간을 달리하여 홍삼박을 볶음처리하여 얻은 분말과 수용성 추출액의 향기성분과 관능적 특성을 분석한 결과,
The red ginseng marc was roasted at various conditions and its organo-leptic properties and flavor components were investigated. Scorched-rice odor and roasted odor and the roasted red ginseng marc powder were much stronger than those from the unroasted red ginseng marc powder while earth odor, old-rice odor, metalic off-odor and woody odor were much weaker than those from the unroasted red ginseng marc. Savory odor and scorched-rice odor as well as savory taste and astringent taste from the water-extract of red ginseng marc roasted at