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  1. Flavor patterns of fresh vegetables and some aspects for improved diets.

    Article, Communication - En anglais

    International symposium on quality of fresh and fermented vegetables. Seoul, KOR, 1997/10/27.

    This paper briefly reviews flavor patterns in fresh vegetables.

    Characteristic taste such as bitterness and taste-related sensations such as pungency and astringency might be desirable flavors in determining the value of vegetables for diets.

    Flavor patterns of sulfur-containing volatiles are well established and pyrazine volatiles are characteristic of many fresh vegetables.

    Our analysis of volatile flavor components by GC/MS and sensory evaluation reveal that Korean wild vegetables are of great value for improved diets.

    In particular, Komchwi (Ligularia fischeri), Kobon (Angelica tenuissima), and Chamnamul (Pimpinella brachycarpa kom.) were regarded as promising new aromatic vegetables or spice and culinary herbs.

    Mots-clés Pascal : Qualité, Aliment santé, Condiment, Epice, Légume, Produit frais, Corée du Sud, Corée, Asie, Diététique, Industrie légumes, Nutrition, Compositae, Dicotyledones, Angiospermae, Spermatophyta, Umbelliferae, Angelica tenuissima, Ligularia fischeri, Pimpinella brachycarpa, Chamnamul, Kobon, Komchwi

    Mots-clés Pascal anglais : Quality, Health food, Seasonings, Spice, Vegetable, Fresh product, South Korea, Korea, Asia, Dietetics, Vegetable industry, Nutrition, Compositae, Dicotyledones, Angiospermae, Spermatophyta, Umbelliferae

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 99-0278251

    Code Inist : 002A35B09. Création : 16/11/1999.