Aroma pattern analysis of various extracts of agastache rugosa o. kuntze by electronic nose = 전자코를 이용한 배초향 추출물의 향기패턴 분석

Cited 0 time in scopus
Metadata Downloads

Full metadata record

DC FieldValueLanguage
dc.contributor.authorBoo Yong Lee-
dc.contributor.authorJin Su Yuk-
dc.contributor.authorSei Ryang Oh-
dc.contributor.authorHyeong Kyu Lee-
dc.date.accessioned2017-04-19T08:57:28Z-
dc.date.available2017-04-19T08:57:28Z-
dc.date.issued2000-
dc.identifier.issn0367-6293-
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/5259-
dc.description.abstractAroma of various extracts of Agastache rugosa O. Kuntze was analyzed by electronic nose with 32 conducting polymer sensor arrays. The 57 extracts were prepared by extraction solvents (hot water, ethanol and NaCl solution), extraction temperatures , solvent mixture ratios of solvent (10 times 35 times) and parts of Agastache rugosa O. Kuntze(flower, leaf and stem). Aroma pattern of Agastache rugosa O. Kuntze extracts showed big difference in normalized pattern and odor intensity with extraction temperatures and parts, but showed no difference with extraction solvents. Especially in the case of ethanol extracts, because odor of ethanol itself was very strong, difference in aroma of extracts with extraction temperatures and parts did not show through the electronic nose. The organoleptic characteristics such as mint odor, grassy odor, mint taste, medicinal herb taste and sweetness for Agastache rugosa O. Kuntze extracts were determined by the profile test and the result of sensory evaluation by quantitative descriptive analysis was explained to QDA diagram. In correlation with the result of aroma analysis by electronic nose and the sensory evaluation, difference in aroma pattern among the extracts concretely brought to light definite characteristics such as mint odor and mint taste.-
dc.publisherKorea Soc-Assoc-Inst-
dc.titleAroma pattern analysis of various extracts of agastache rugosa o. kuntze by electronic nose = 전자코를 이용한 배초향 추출물의 향기패턴 분석-
dc.title.alternativeAroma pattern analysis of various extracts of agastache rugosa o. kuntze by electronic nose-
dc.typeArticle-
dc.citation.titleKorean Journal of Food Science & Technology-
dc.citation.number1-
dc.citation.endPage16-
dc.citation.startPage9-
dc.citation.volume32-
dc.contributor.affiliatedAuthorSei Ryang Oh-
dc.contributor.affiliatedAuthorHyeong Kyu Lee-
dc.contributor.alternativeName이부용-
dc.contributor.alternativeName육진수-
dc.contributor.alternativeName오세량-
dc.contributor.alternativeName이형규-
dc.identifier.bibliographicCitationKorean Journal of Food Science & Technology, vol. 32, no. 1, pp. 9-16-
dc.subject.keywordagastache rugosa O. Kuntze extracts-
dc.subject.keywordextraction conditions-
dc.subject.keywordelectronic nose-
dc.subject.keywordaroma pattern analysis-
dc.subject.keywordsensory evaluation-
dc.subject.localagastache rugosa O. Kuntze extracts-
dc.subject.localextraction conditions-
dc.subject.localElectronic nose (E-nose)-
dc.subject.localElectronic nose-
dc.subject.localelectronic nose-
dc.subject.localaroma pattern analysis-
dc.subject.localsensory evaluation-
dc.description.journalClassN-
Appears in Collections:
Ochang Branch Institute > 1. Journal Articles
Files in This Item:
  • There are no files associated with this item.


Items in OpenAccess@KRIBB are protected by copyright, with all rights reserved, unless otherwise indicated.