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유산균 발효에 따른 무 발효물의 휘발성 향기 성분 변화

Author

김보람, 조연정, 김문석, 허병석, 백형희

Journal Title

한국식품과학회지

Publication Year

2019

Topics

#Food science

Summary

This study analyzed the changes in volatile flavor compounds of radish fermented by lactic acid bacteria. The results showed that unfermented radish was mainly composed of sulfur-containing compounds and aldehydes, while the proportion of sulfur-containing compounds decreased and the proportion of acetic acid and 1-hexanol increased as the fermentation period increased. These changes in volatile flavor compounds are thought to have affected the flavor characteristics of fermented radish.

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