Analysis of Volatile Constituents in Plantago asiatica L. and Erigeron annuus L. Isolated by SAFE (Solvent Assisted Flavor Evaporation) Apparatus

Jang, Hae-Won; Jung, Jae-Ook; Lee, Kwang-Geun

doi:10.13050/foodengprog.2005.9.3.192

Food Eng. Prog. 2005; 9(3):192-198

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.3.192

Article

SAFE(Solvent Assisted Flavor Evaporation)를 이용하여 분리한 질경이 (Plantago asiatica L.)와 개망초(Erigeron annuus L.)향기추출물의 향기성분 분석

장혜원¹, 정재욱¹, 이광근¹^,^*

Analysis of Volatile Constituents in Plantago asiatica L. and Erigeron annuus L. Isolated by SAFE (Solvent Assisted Flavor Evaporation) Apparatus

Hae-Won Jang¹, Jae-Ook Jung¹, Kwang-Geun Lee¹^,^*

Author Information & Copyright ▼

¹동국대학교 식품공학과

¹Department of Food Science and Technology, Dongguk University

^*Corresponding author: Kwang-Geun Lee, Department of Food Science and Technology, Dongguk University, Pil-dong, Chung-gu, Seoul, 100-715, Korea. Phone: +82-2-2260-3370, Fax: +82-2-2260-3370, E-mail: kwglee@dongguk.edu

ⓒ Copyright 2005 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, 2005