• Title/Summary/Keyword: voatile flavor

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Volatile Flavor Components of Allium tuberosum planted in Korea (한국산 솔부추의 휘발성 향미성분의 변화)

  • 이혜정
    • The Korean Journal of Food And Nutrition
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    • v.9 no.4
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    • pp.434-437
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    • 1996

  • This study was carried out to investigate the Allium tuberosum. We collect the volatile components of Allium tuberosum by dynamic head space method. Sample was analysed by gas chromatography-mass spectrometry(GC-MS). Twenty on components, 14 sulfides, 12 alcohols, 2 aldehyde, 1 furan, 1 acid and 1 benzene were confirmed in sample.

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