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Journal of the Korean Home Economics Association 1979;17(3):45-52.
논문편 - 식생활편 : 참기름의 조리에 관한 연구 ( 제2보 ) - 참기름의 가열에 의한 변화와 향신료의 영향 -
김천호 , 도전순자
Studies on the Cooking of Sesame Oil (Part 2)-Fravor and Cooking of Korean Home-Made Sesame Oil
Chon Ho Kim , Atsuko Shimada , Fujiko Yoshimatsu
The study was an attempt to compare the Korean home-made sesame oil (sample A) with the market goods in Korean (sample B) and in Japan (sample C) for their flavor and cooking after an hour heating. And there were 5 spices used green onion , garlic, ginger, black pepper and red pepper in heating process of the sesame oil. The results obtained were as follows : 1) On the chemical changes of AV, IV, SV, TBAV, and the appearence of color and viscosity , it was supposed that the changes were showed merely more by the heating than the heating of the spices addition. Among the spices garlic was noticed to change greatly in comparison with the other spices. And A was showed to change a little respectively at color , SV, which B, C changed more. 2) Through the sensory examination there was not of significant effect in the strength and acceptability after an hours heating between sample A, B and C. 3) Basic aroma component of the fresh sesame oil and the heating in the carbonyl fraction were analyzed and indentified by G L C. N-hexanal, n -heptanal , n-octanal etc were increased by means of the heating , sample b remarkably more than A.
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