Changes in aroma characteristics during the preparation of red ginseng estimated by electronic nose, sensory evaluation and gas chromatography/mass spectrometry-Reference-Cited by-同舟云学术

Changes in aroma characteristics during the preparation of red ginseng estimated by electronic nose, sensory evaluation and gas chromatography/mass spectrometry

Published:2005-04 Issue:1 Volume:106 Page:7-12
ISSN:0925-4005
Container-title:Sensors and Actuators B: Chemical
language:en
Short-container-title:Sensors and Actuators B: Chemical

Author:

Lee S.K.,Kim J.H.,Sohn H.J.,Yang J.W.

Publisher

Elsevier BV

Subject

Materials Chemistry,Electrical and Electronic Engineering,Metals and Alloys,Surfaces, Coatings and Films,Condensed Matter Physics,Instrumentation,Electronic, Optical and Magnetic Materials

Reference10 articles.

1. Cho JS, Han YN, Oh HI, Park H, Sung HS, Park JH, Understanding of Korean ginseng. The Society for Korean ginseng. Seoul, 1995. p. 43–6.

2. Flavour characteristics of Korean red ginseng;Sohn;J. Ginseng Res.,2000

3. A comparison of the composition of the major headspace volatiles between the Korean ginseng and the Chinese ginseng;Sohn;Kor. J. Ginseng Sci.,1997

4. Studies on the sesquiterpenoids of Panax ginseng C.A. Meyer (III);Iwabuchi;Chem. Pharm. Bull.,1989

5. Comparison of sesquiterpenes in Korean and American ginsengs;Wee;Kor. J. Ginseng Sci.,1997

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