R-index에 의한 알로에 겔 가열 중 이취 발생의 관능적 분석

박한조¹, 이승주¹^,^*

Sensory Detection of Off-flavor Development During Pasteurization of Aloe Vera Gel using R-index

Han Jo Park¹, Seung Ju Lee¹^,^*

¹동국대학교 식품공학과

¹Department of Food Science and Technology, Dongguk University, Seoul 100-715, Korea

^*Corresponding author: Seung Ju Lee, Professor, Department of Food Science and Technology, Dongguk University, Seoul 100-715, Korea. Tel: +82-2-2260-3372 Fax: +82-2-2260-3372, E-mail: Lseungju@dongguk.edu

ⓒ Copyright 2008 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: Nov 30, 2008