Changes of Volatile Flavor Components with Different Roasting Processes in Chicory Roots

Park, Chae Kyu; Lee, Jae Gon; Jeon, Byeong Seon; Kim, Na Mi; Shim, Ki Hwan

doi:10.13050/foodengprog.2002.6.3.232

Food Eng. Prog. 2002; 6(3):232-240

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.3.232

Article

치커리의 볶음처리에 따른 향기성분 변화

박채규¹^,^*, 이재곤¹, 전병선¹, 김나미¹, 심기환²

Changes of Volatile Flavor Components with Different Roasting Processes in Chicory Roots

Chae Kyu Park¹^,^*, Jae Gon Lee¹, Byeong Seon Jeon¹, Na Mi Kim¹, Ki Hwan Shim²

Author Information & Copyright ▼

¹KT&G 중앙연구원

²경상대학교 식품공학과

¹KT&G Central Research Institute

²Dept. of Food Science and Technology, Gyeongsang National University

^*Corresponding author: Chae Kyu Park, KT&G Central Research Institute, 302 Shinsung-Dong, Yusung-Gu, Daejeon, 305-345, Republic of Korea. Phone: +82-42-866-5423, Fax: +82-42-866-5419, E-mail: ckpark@gtr.kgtri.re.kr

ⓒ Copyright 2002 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 2002