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Increases of 2-furanmethanol and maltol in Korean red ginseng during explosive puffing process.
J Food Sci. 2010 Mar; 75(2):C147-51.JF

Abstract

The explosive puffing process may provide characteristic physicochemical properties in red ginseng. The effects of explosive puffing on the changes of volatiles in red ginseng were investigated using headspace-solid phase microextraction (HS-SPME)-gas chromatograph (GC) with a mass selective detector (MS). Formation of porous structures and smaller pieces were clearly observed on the surface of puffed red ginseng by scanning electron microscopy. Total volatiles in puffed red ginseng increased by 87% compared to those in red ginseng. Hexanal, Delta-selinene, and beta-panasinsene were major volatiles in red ginseng, whereas aristolene, beta-panasinsene, and calarene were main volatiles in puffed red ginseng. Puffing process decreased volatiles from lipid oxidation including aldehydes, ketones, and 2-pentylfuran and increased terpenoids in red ginseng. Selective ion monitoring (SIM) mode for GC/MS results showed that 2-furanmethanol and maltol were present at the concentrations of 0.20% and 0.24%, respectively, in red ginseng and 5.86% and 3.99%, respectively, in puffed red ginseng. The explosive puffing process increased 2-furanmethanol and maltol in puffed red ginseng significantly (P < 0.05) with the changes of microstructures.

Authors+Show Affiliations

Dept. of Agricultural Biotechnology, Seoul Natl. Univ., Seoul 151-921, Republic of Korea.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20492218

Citation

Lee, Sang-Jun, et al. "Increases of 2-furanmethanol and Maltol in Korean Red Ginseng During Explosive Puffing Process." Journal of Food Science, vol. 75, no. 2, 2010, pp. C147-51.
Lee SJ, Moon TW, Lee J. Increases of 2-furanmethanol and maltol in Korean red ginseng during explosive puffing process. J Food Sci. 2010;75(2):C147-51.
Lee, S. J., Moon, T. W., & Lee, J. (2010). Increases of 2-furanmethanol and maltol in Korean red ginseng during explosive puffing process. Journal of Food Science, 75(2), C147-51. https://doi.org/10.1111/j.1750-3841.2009.01461.x
Lee SJ, Moon TW, Lee J. Increases of 2-furanmethanol and Maltol in Korean Red Ginseng During Explosive Puffing Process. J Food Sci. 2010;75(2):C147-51. PubMed PMID: 20492218.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Increases of 2-furanmethanol and maltol in Korean red ginseng during explosive puffing process. AU - Lee,Sang-Jun, AU - Moon,Tae Wha, AU - Lee,Jaehwan, PY - 2010/5/25/entrez PY - 2010/5/25/pubmed PY - 2010/9/15/medline SP - C147 EP - 51 JF - Journal of food science JO - J Food Sci VL - 75 IS - 2 N2 - The explosive puffing process may provide characteristic physicochemical properties in red ginseng. The effects of explosive puffing on the changes of volatiles in red ginseng were investigated using headspace-solid phase microextraction (HS-SPME)-gas chromatograph (GC) with a mass selective detector (MS). Formation of porous structures and smaller pieces were clearly observed on the surface of puffed red ginseng by scanning electron microscopy. Total volatiles in puffed red ginseng increased by 87% compared to those in red ginseng. Hexanal, Delta-selinene, and beta-panasinsene were major volatiles in red ginseng, whereas aristolene, beta-panasinsene, and calarene were main volatiles in puffed red ginseng. Puffing process decreased volatiles from lipid oxidation including aldehydes, ketones, and 2-pentylfuran and increased terpenoids in red ginseng. Selective ion monitoring (SIM) mode for GC/MS results showed that 2-furanmethanol and maltol were present at the concentrations of 0.20% and 0.24%, respectively, in red ginseng and 5.86% and 3.99%, respectively, in puffed red ginseng. The explosive puffing process increased 2-furanmethanol and maltol in puffed red ginseng significantly (P < 0.05) with the changes of microstructures. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/20492218/Increases_of_2_furanmethanol_and_maltol_in_Korean_red_ginseng_during_explosive_puffing_process_ L2 - https://doi.org/10.1111/j.1750-3841.2009.01461.x DB - PRIME DP - Unbound Medicine ER -