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Flavor Characteristics of Omija (Schisandra chinensis Baillion) Added Onion Fermented Beverage 收藏

Flavor Characteristics of Omija (Schisandra chinensis Baillion) Added Onion Fermented Beverage
原文求助 发布源
作者
Eun-Jeong Jeong;
关键词
Omija;Onion;Beverage;Flavor
关键词译文
Omija;Onion;Beverage;Flavor
发布日期
2023.06.30
页码
371-380
DOI
10.21289/KSIC.2023.26.3.371
来源信息
Journal of the Korean Society of Industry Convergence ISSN：1226-833X, 2023年, 26卷, 3期, 371-380页
摘要
This study aimed to present data for the industrialization of Omija added onion fermented beverage (OOFB) development by analyzing the volatile flavor components. A total of 55 compounds, including 4 terpene derivatives, 9 esters, 5 aromatic compounds, 6 alcohols, 7 ketones, 3 aldehydes, 11 acids, 1 sulfur-containing compound, 8 furans and 1 other, were identified in OOFB. The content of fragrance components was high with 37.8% of acids and 29.0% of furans. 2,5-dimethyl thiophene, a sulfur compound, is a compound produced during the acetic acid fermentation of onion, and is thought to affect the onion flavor of OOFB.
摘要译文
This study aimed to present data for the industrialization of Omija added onion fermented beverage (OOFB) development by analyzing the volatile flavor components. A total of 55 compounds, including 4 terpene derivatives, 9 esters, 5 aromatic compounds, 6 alcohols, 7 ketones, 3 aldehydes, 11 acids, 1 sulfur-containing compound, 8 furans and 1 other, were identified in OOFB. The content of fragrance components was high with 37.8% of acids and 29.0% of furans. 2,5-dimethyl thiophene, a sulfur compound, is a compound produced during the acetic acid fermentation of onion, and is thought to affect the onion flavor of OOFB.
Eun-Jeong Jeong;. Flavor Characteristics of Omija (Schisandra chinensis Baillion) Added Onion Fermented Beverage[J]. Journal of the Korean Society of Industry Convergence, 2023,26(3): 371-380