Effect of Different Milling Methods of Rice Flour on Quality Characteristics of Jeungpyun 쌀가루의 제분방법이 증편의 품질 특성에 미치는 영향
김영인 , 금준석 , 김기숙 Young In Kim , Jun Seok Kum , Ki Sook Kim
11(3) 213-219, 1995
Title
Effect of Different Milling Methods of Rice Flour on Quality Characteristics of Jeungpyun 쌀가루의 제분방법이 증편의 품질 특성에 미치는 영향
김영인 , 금준석 , 김기숙 Young In Kim , Jun Seok Kum , Ki Sook Kim
DOI:
Abstract
The characteristics of Jeungpyun were investigated with different milling methods of rice flour. The moisture content of Jeungpyun was similar to that of the rice flours. In the color of Jeungpyun, L-value was increasing but a and b-value were decreasing as its moisture content was increasing. The analysis on the texture of Jeungpyun showed that Jeungpyun by dry milling indicated the higher value in hardness and the lower value in springiness, cohesiveness and chewiness than Jeungpyun by wet milling. The test of the sensory characteristics for Jeungpyun showed that whiteness, moistness, springiness and chewiness was higher for Jeungpyun by wet milling. But the softness was lower. Overallquality of Jeungpyun by wet milling was higher than Jeungpyun by dry milling. Generally, Jeungpyun prepared by Pin-mill was the best in quality In particular, Jeungpyun by wet milling was better for the added 80% of water and Jeungpyun by dry milling was better for the added 100% of water.
Key Words
Standardization of Recipe for the Preparation of Korean Foods (2) - For the focus on Chigae ( Stew ) - 한국음식의 조리법 표준화를 위한 연구 (2) - 찌개류 -
계승희 , 문현경 , 염초애 , 송태희 , 이성희 Seung Hee Kye , Hyun Kyung Moon , Cho Ae Yum , Tae Hee Song , Sung Hee Lee
11(3) 220-225, 1995
Title
Standardization of Recipe for the Preparation of Korean Foods (2) - For the focus on Chigae ( Stew ) - 한국음식의 조리법 표준화를 위한 연구 (2) - 찌개류 -
계승희 , 문현경 , 염초애 , 송태희 , 이성희 Seung Hee Kye , Hyun Kyung Moon , Cho Ae Yum , Tae Hee Song , Sung Hee Lee
DOI:
Abstract
This study was attempted to standardize preparation methods of Korean foods; Chigae (Stew) such as Deonjang chigae (soybean stew) and Kimchi chigae (Kimchi stew). We followed cooking methods by using cookbooks, food service operation recipes, materials distributed by commercial food restaurants from their own experimental kitchens, and home recipes. Before this recipes were standardized, we thoroughly analyzed and modified them. The total yield and portions were determined together with material weights and procedures. And we evaluated food made by standardized recipes for acceptability, by taste panels from Sookmyung Women`s University. It concluded that yield volune for doenjang chigae and kimchi chigae after cooking for 10 persons was 3㎏, optimum service temperature was 70℃, preparation time was 50 minutes, service volumes by one person was 300g. This presentantion for the above on food materials and material weights, preparation methods as well as cautions and references are attached in this research paper.
Key Words
Effects of the Salting of Chinese cabbage on Taste and Fermentation of Kimchi 배추 절임 방법이 김치의 맛과 숙성에 미치는 영향
송주은 , 김명선 , 한재숙 Joo Eun Song , Myung Sun Kim , Jae Sook Han
11(3) 226-232, 1995
Title
Effects of the Salting of Chinese cabbage on Taste and Fermentation of Kimchi 배추 절임 방법이 김치의 맛과 숙성에 미치는 영향
송주은 , 김명선 , 한재숙 Joo Eun Song , Myung Sun Kim , Jae Sook Han
DOI:
Abstract
This study is a result of the experiments to determine the optimum conditions of salting of Chinese cabbages for making tasty Kimchi. For the experiments, various methods of salting of Baechu were set up and the best method of salting had prepared Kimchi to investigated the best salt kind. In the two best results by method of salting salt kind, were investigated for salting time of Kimchi. There were certain amounts of Kimchi had prepared for each case of the combinations of the three conditions. Every case of Kimchi was refrigerated and was evaluated by sensory tests. In the salt concentration, pH and acidity of the Kimchi were measured. The results are as follows; In three cases of Kimchi, for salt concentration, level of 2.4-3.0° was maintained in Kimchi solid from the beginning to the end, while it was high in the beginning and gradually lowered in Kimchi liquid. The level of pH in both solid and liquid of Kimchi quickly dropped at the beginning of fermentation period and turned slow as time passed. And the level of acidity was increased little bit in the beginning, but it suddenly multipied until the third day of preservation. Since then, it had increased gradually thereafter as it was before. This experiments show that Kimchi can be the best taste in the case of Chinese cabbage soak in brine- free natural salt are kept for five hours.
Key Words
Study on Sensory Evaluation for the Dasik with Pine Pollen 재료배합에 따른 송화다식의 관능적 특성검사
조미자 Mi Za Cho
11(3) 233-236, 1995
Title
Study on Sensory Evaluation for the Dasik with Pine Pollen 재료배합에 따른 송화다식의 관능적 특성검사
조미자 Mi Za Cho
DOI:
Abstract
This study was carried out to investigate the possibility of improving texture and flavor of Dasik made of pine pollen with waxy rice flour and Angelica gigas leaf powder addition. Pine pollen Dasik was not affected in shape, flavor, texture, taste, melting degree and unpleasant flavor by add of 10% rice flour. Flavor, texture and melting degree were little bit affected by add of 30% rice flour but all items got worse with same amount of rice flour addition. Add of Angeleica leaf powder by 10% improved a little the texture while flavor was decreased.
Key Words
Sensory and mechanical characteristics of woomegi Dduck 우메기떡의 재료 배합비에 따른 Texture 특성
이효지 , 정선숙 Hyo Gee Lee , Seon Sook Jeong
11(3) 237-243, 1995
Title
Sensory and mechanical characteristics of woomegi Dduck 우메기떡의 재료 배합비에 따른 Texture 특성
이효지 , 정선숙 Hyo Gee Lee , Seon Sook Jeong
DOI:
Abstract
"Woomegi Dduck" is one of Korean traditional pan fried rice cake made from glutinous rice by Tack-joo (rice wine) or boiling water. The optimum conditions for the preparation of "Woomegi Dduck" were investigated. The Hardnes, Cohesiveness, Gumminess, Chewiness, Adhesiveness of "Woomegi Dduck" added Tack-joo or boiling water measured by Rheometer, didn`t have significant difference between samples. The result of color test was L-Value, a-Value, b-Value and E Value of Woomegi Dduck added boiling water and 20% rice flour were high. The best recipe of Woomegi Dduck was glutinous rice flour 50g, rice flour 20g, Tack-joo 30㎖, or boiling water 25㎖, sugar 10g.
Key Words
A Study on the Free Amino Acid and Minerals of Chicken Bone Extracts by Boiling time 가열시간에 따른 닭뼈용출액 중의 유리아미노산과 무기질에 관한 연구
박희옥 , 이혜정 Hee Ok Park , Hei Jung Lee
11(3) 244-248, 1995
Title
A Study on the Free Amino Acid and Minerals of Chicken Bone Extracts by Boiling time 가열시간에 따른 닭뼈용출액 중의 유리아미노산과 무기질에 관한 연구
박희옥 , 이혜정 Hee Ok Park , Hei Jung Lee
DOI:
Abstract
This study was carried out to investigate the free amino acid content, the free amino-nitrogen content and minerals such as Ca, P and Fe of chicken bone stock. The results were as follows. 1. In chicken bone stock, glutamic acid was the most abundant amino acid, lysine, alanine, cysteine and glycine were followed oderly and these free amino acids seemed to be the most intensive flavor compounds. 2. The free amino acid-nitrogen content of chicken bone stock was increased after 3 hours boiling and began to decrease after 4 hours boiling. 3. After 3 hours boiling, Ca, P were 5.0 ㎎/100 g chicken bone and 42.5 ㎎/100 g chicken bone, respectively and began to decrease after 4 hours boiling. The ratio of Ca:P was about 7.8. Fe was increased after 4 hours boiling and began to decrease after 5 hours boiling. These results revealed the low effectiveness of Ca, P and Fe utilization of chicken bone stock, because of the very low extraction of minerals. But these results revealed the significant correlation of free amino acid, free amino-nitrogen contents and brothy flavor. So chicken bone stock on heating at 90-95℃ for 3~4 hours seemed to be the most intensive brothy flavor.
Key Words
Hazard Analysis of Commissary School Foodservice Operations 공동조리 학교급식의 미생물적 품질보증을 위한 위험요인 분석
곽동경 , 남순란 , 김정리 , 박신정 , 서소영 , 김성희 , 최은희 Tong Kyung Kwak , Sun Lan Nam , Jeong Li Kim , Sin Jeong Park , So Young Seo , Sung Hee Kim , Eun Hui Choi
11(3) 249-260, 1995
Title
Hazard Analysis of Commissary School Foodservice Operations 공동조리 학교급식의 미생물적 품질보증을 위한 위험요인 분석
곽동경 , 남순란 , 김정리 , 박신정 , 서소영 , 김성희 , 최은희 Tong Kyung Kwak , Sun Lan Nam , Jeong Li Kim , Sin Jeong Park , So Young Seo , Sung Hee Kim , Eun Hui Choi
DOI:
Abstract
6 Central commissary and 2 conventional school foodservice operations were assessed in terms of time-temperature relationship and microbiological quality, and monitoring control methods were identified through hazard analysis during the phases of prodution and distribution. 2 conventional schools from Seoul and 6 commissary schools from Kyungkido were participated in the survey. Meals produced in central commissary were distributed to satellites, therefore delivery practices of foods were identified as critical. Microbiological test results for commissary and conventional schools revealed that microbiological quality of foods was mainly related to time-temperature management, types of food, and equipment sanitation not to the foodservice system used. Time-temperature profiles at temperature danger zone (7.2∼60℃) observed were to be related to the following sanitary practices: cooked vegetables were held at temperature danger zone for relatively longer delayed time (15-38℃: 15-226 min, 7-60℃: 75-226 min), and same results were observed for deep-fat fried cutlets (15-38℃: 15-151 min, 7-60℃: 33-151 min). Menu items with various ingredients and frequent contacts with hands and equipments during the production flow were held at temperature danger zone for longer delaying time than other menu items with brief prodution stages. Based on hazard analysis critical control points, microbiological quality was collectively affected by time-temperature relationships, equipment sanitation, proper cooking methods, and sanitary management competencies of dietitians. Microbiological test results of working equipments and surface of dishes and trays showed that immediate action should be taken. Cutting boards used in central kitchen were also showed similar results of potential dager of cross-contamination. Effective sanitary control methods were urgently needed.
Key Words
Injury and Recovery of Pathogenic Bacteria Isolated from Seafoods - Changes in the Viability of Staphylococcus aureus and Listeria monocytogenes in Some Fish Homogenates during Cold Storage - 해산물에서 분리된 식중독세균의 손상 및 회복 - 생선 homogenate 에서 Staphylococcus aureus 와 Listeria monocytogenes 의 저온저장중 세균수 변화 -
박찬성 Chan Sung Park
11(3) 261-266, 1995
Title
Injury and Recovery of Pathogenic Bacteria Isolated from Seafoods - Changes in the Viability of Staphylococcus aureus and Listeria monocytogenes in Some Fish Homogenates during Cold Storage - 해산물에서 분리된 식중독세균의 손상 및 회복 - 생선 homogenate 에서 Staphylococcus aureus 와 Listeria monocytogenes 의 저온저장중 세균수 변화 -
박찬성 Chan Sung Park
DOI:
Abstract
The survival and growth of Staphylococcus aureus and Listeria monocytogenes in fish homogenates (flounder, shrimp and oyster homogenate) and tryptic soy broth (TSB) were tested during storage at simulated ambient (35℃), refrigerated (5℃) and frozen (-20℃) temperarure. A similar growth pattern of S. aureus at 35℃ was observed in fish homogenates and TSB. Survival of S. aureus decreased at refrigerated or frozen temperarure and that was greater at -20℃ (0.3-1.2 log reduction/6 weeks) than at 5℃ (1-1.6 log reduction/3 weeks). Viable cells of L. monocytogenes increased rapidly at 35℃ in flounder homogenate, shrimp homogenate and TSB but after a prolonged lag period in oyster homogenate. During 3 weeks of storage at 5℃, the levels of L. monocytogenes increased 3.8-5.0 log cycles in flounder homogenate, shrimp homogenate and TSB whereas levels increased 2.2 log cycles in oyster homogenate. Viable cells of L. monocytogenes during 6 weeks of frozen storage decreased 1.5-1.8 log cycles in flounder homogenate, shrimp homogenate and TSB while decreased 2.8 log cycles in oyster homogenate.
Key Words
Development of Recipe for the Prepertations of Dioscorea japonica Thunb and Their Hypoglycemic Effects on Diabetes Mellitus Patients 참마 ( Dioscorea japonica Thunb ) 의 조리법개발과 그 섭취가 당뇨병환자의 혈당에 미치는 영향
임숙자 , 김평자 Sook Ja Lim , Pyeoung Ja Kim
11(3) 267-273, 1995
Title
Development of Recipe for the Prepertations of Dioscorea japonica Thunb and Their Hypoglycemic Effects on Diabetes Mellitus Patients 참마 ( Dioscorea japonica Thunb ) 의 조리법개발과 그 섭취가 당뇨병환자의 혈당에 미치는 영향
임숙자 , 김평자 Sook Ja Lim , Pyeoung Ja Kim
DOI:
Abstract
Twenty five cooking recipe with yam (Dioscorea japonica Thunb) have been developed and their hypoglycemic effects on diabetic patients were investigated. The results of the sensory evaluations revealed that the tested recipe were in good scores (overall acceptability scores 3.30-4.33) except Chojuli. The 10-panel members indicated that the yam cookings were more acceptable when they were cooked with other vegetables. Twenty seven diabetic patients were entered in a general hospital during the 2-month experimental period and they were allowed to consume the diet with yam cooking dish, 75g of yam a day. The fasting blood glucose and 2-hour postprandial blood glucose levels were determined. The diabetic patients who consumed yam showed the lower blood glucose levels than those patients who were controlled with the hospital diet only. The hypoglycemic effects of the yam were more evident in the patients who were injected with insulin. The constant lowering effects of blood glucose levels were observed in the normal subjects who had taken the yam cookery, leading to that one subject who started with a low blood glucose level must stop the yam consumption after 10 days.
Key Words
Food Sanitary Practices of the Employees in University and Industry Foodservices 단체급식소 급식종사자의 위생습관에 관한 연구
류은순 , 장혜자 Eun Soon Lyu , Hye Ja Chang
11(3) 274-281, 1995
Title
Food Sanitary Practices of the Employees in University and Industry Foodservices 단체급식소 급식종사자의 위생습관에 관한 연구
류은순 , 장혜자 Eun Soon Lyu , Hye Ja Chang
DOI:
Abstract
This study was conducted to evaluate food sanitary practices of employees of university and industry foodservices in Seoul and Pusan areas. The subjects consist of 126 and 157 employees in university and industry foodservices, respectively. The questionnaire was used in this study as a survey method. The results are as follows: The majority of employees (88.0%) have once at least received food sanitation education and 68.8% of them have been monthly educated; The employees of industry foodservices were more frequently educated in sanitation than those of universities. Also, the former had a significantly higher mean rating score on the employees` food sanitary practice than that of the latter; The mean ratings of the knowledge and practice for the total employees` food sanitary were 9.28/15.00 and 131.97/150.00, respectively; The higher mean rating group (over 9.0) for the food sanitary knowledge showed a significantly higher rate in the food sanitary practice than that of the lower group (below 9.0); The employees, who were educated in the food sanitation, received significantly higher rates of the food sanitary knowledge than those of the uneducated employees; The frequency of the sanitation education for the employees was positively correlated (P < 0.01) with the rating of the food sanitary practice.
Key Words
Changes in Soluble Protein , Free Amino Acid and Starch of Jeungpyun Dough during Fermentation 발효과정 중 증편반죽의 가용성 단백질 , 유리아미노산 및 전분의 변화
박영선 , 서정식 Young Sun Park , Chung Sik Suh
11(3) 282-286, 1995
Title
Changes in Soluble Protein , Free Amino Acid and Starch of Jeungpyun Dough during Fermentation 발효과정 중 증편반죽의 가용성 단백질 , 유리아미노산 및 전분의 변화
박영선 , 서정식 Young Sun Park , Chung Sik Suh
DOI:
Abstract
Physicochemical properties of Jeungpyun dough were analyzed during fermentation in the ranges of 0 to 10 hours. Solube Protein and total content of free amino acid of Jeungpyun dough were decreased at the early stage of fermentation, recording minimum value, 0.292 ㎎/g-dry matter and 13.31 ㎎/100g-dry matter at fermentation time, 2 hours and 4 hours respectively while they were increased since then. It was observed that, although few changes occurred at the early stage of fermentation, the height of peak on X-ray diffractogram was decreased somewhat and some disintegration of starch granule on scanning electron micrograph occurred slightly in dough samples of above 6 hours of fermentation time.
Key Words
Studies on the storage stability of Andong Sikhe 안동식혜의 저장 안정성에 관한 연구
권하영 , 윤숙경 Ha Young Kwon , Suk Kyung Yoon
11(3) 287-294, 1995
Title
Studies on the storage stability of Andong Sikhe 안동식혜의 저장 안정성에 관한 연구
권하영 , 윤숙경 Ha Young Kwon , Suk Kyung Yoon
DOI:
Abstract
This study was carried out to determine optimal conditions in storing Andong sikhe. We made Andong sikhe according to the traditional recipe, and fermentation it has been stored either with (group B) or without (group A) "Saengkiwon Songi" for 40 days at 7±2℃. The changes of pHs, sweetness, the number of total bacteria and lactic acid producing bacteria, the quantities of organic acids and free sugars produced had been measured regularly since the 3rd day after fermentation. The results are as follows: The pH of both groups were 5.63 immediately after fermentation, and then gradually decreased to 4.02∼4.05. The sweetness was higher in group A (4.0) until the 15th day of storage, and then the same (17.5) in both groups. The sample from the 6th day in group A, and the samples from the 3rd and the 9th day in group B obtained the highest scores in their sensory evaluation. The numbers of total bacteria and lactic acid producing bacteria showed maxium on the 3rd day in both groups. 8 kinds of organic acids were detected, lactic acid being the most of all. 3 kinds of free sugars - fructose, glucose and maltose - were detected ; glucose and maltose have gradually increased throughout the storage period but fructose was not been detected after the 6th day in both groups.
Key Words
Identifying the Operational Characteristics and its Relationships with Productivity Index of Employee Feeding Facilities in Seoul and Kyoungki Do 서울 경기지역 사업체 급식소의 업무특성 및 생산성지표와의 상관성 분석
양일선 , 차진아 , 이보숙 Il Sun Yang , Jin A Cha , Bo Sook Lee
11(3) 295-302, 1995
Title
Identifying the Operational Characteristics and its Relationships with Productivity Index of Employee Feeding Facilities in Seoul and Kyoungki Do 서울 경기지역 사업체 급식소의 업무특성 및 생산성지표와의 상관성 분석
양일선 , 차진아 , 이보숙 Il Sun Yang , Jin A Cha , Bo Sook Lee
DOI:
Abstract
The purposes of the study were to identify the operational characteristics in employee feeding facilities, and to examine the correlations of productivity and these characteristics. A questionnaire was developed and mailed the 500 dietitians in employee feeding facilities in Seoul and Kyoungki Do. Usable questionnaires were received from 117 respondents for a response rate of 23.4%. The questionnaire was designed to determine the productivity index and to investigate the relationship between operational characteristics and productivity index. The questionnaire was contained 2 parts with a total of 16 statements. Data were analyzed for descriptive statistics and Pearson correlation analysis using SPSS/PC programs. The average productivity indices of 117 facilities were 6.91 meals/hr. Total meals served/week was significantly correlated to the productivity index (r＝0.441, p < 0.001). No of average servings per meal, percentage of convenience food use, average minutes for service/day, and employment in professional practice of dietitian were also positively correlated, while food cost was negatively correlated to the productivity.
Key Words
Changes on the Quercitrin Content in the Preparation for the Leaves of Cedrela sinensis 참죽나무잎의 조리시 quercitrin 의 함량 변화
박종철 , 전순실 , 김성환 Jong Cheol Park , Soon Sil Chun , Sung Hwan Kim
11(3) 303-308, 1995
Title
Changes on the Quercitrin Content in the Preparation for the Leaves of Cedrela sinensis 참죽나무잎의 조리시 quercitrin 의 함량 변화
박종철 , 전순실 , 김성환 Jong Cheol Park , Soon Sil Chun , Sung Hwan Kim
DOI:
Abstract
When we prepared the cooked namul, bugak and kimchi by the leaves of Cedrela sinensis, the changes of quercitrin which was isolated from the leaves of this plant in each preparations were analysed by HPLC. Separation by reversed phase chromatography on u-Bondapak C_(18) column was achieved by isocratic elution with THE-dioxane-MeOH-HOAc-5% H₂PO₄-H₂O(145:125:50:20:2:658). When Kimchi was stored at 5℃ for 20 days, the content of quercitrin in the methanol extract of Kimchi was 7.21% and Kimchi at 20℃ was reduced by 5.78% (w/w). Contents of quercitrin in the leaves of Cedrela sinensis kimchi obsered to be gradually decreased during storage at 5℃ and 20℃. Contents of quercitrin of stored kimchi at 5℃ was higher than that stored at 20℃. The contents of quercitrin in Namul and Bugak were 13,06 and 5.03% (w/w), respectively, which were lower than control.
Key Words
Effects of Salt - Fermented Fish and Chitosan Addition on the Pectic Substance and the Texture Changes of Kimchi during Fermentation 김치의 발효과정 중 펙틴질과 조직감의 변화에 대한 젓갈과 Chitosan 첨가의 영향
안선정 , 이귀주 Sun Choung Ahn , Gui Ju Lee
11(3) 309-315, 1995
Title
Effects of Salt - Fermented Fish and Chitosan Addition on the Pectic Substance and the Texture Changes of Kimchi during Fermentation 김치의 발효과정 중 펙틴질과 조직감의 변화에 대한 젓갈과 Chitosan 첨가의 영향
안선정 , 이귀주 Sun Choung Ahn , Gui Ju Lee
DOI:
Abstract
This study was conducted to examine the effects of fish sauces from shrimp and anchovy and chitosan on the changes in pH, acidity, texture, and pectin fraction during Kimchi fermentation. Also, we conducted sensory evaluation on the textural properties of various Kimchis. The results were as follows: During fermentation, pH was decreased in the order of fermented anchovy sauce, fermented shrimp and control. And acidity was increased in the same order. But the addition of chitosan retarded the decrease in pH and increase in acidity. The compression force of various Kimchis during fermentation was decreased in the rder of fermented anchovy sauce, fermented shrimp, control and the addition of chitosan. During fermentation, hot water soluble pectin (HWSP) of control, fermented shrimp and fermented anchovy sauce increased whereas HCI soluble pectin (HCISP) in there treatments decreasd. On the while, HWSP decreased and HCISP increased by addition of chitosan. Sensory scare for the texture parameters such as hardness, crispness and chewiness of various Kimchis after the 3rd and 5th days of fermentation showed that hardness, crispness and chewiness were higher in chitosan treatment than in other treatments. The pH and acidity, compression force of Kimchis were appeared to be most highly correlated with crispness, showing that pH and compression force gave positive correlation and acidity gave negative correlation with crispness respectively. From the above results, chitosan addition was observed to infuluence the textural properties of Kimchi and their pectic substance.
Key Words
Growth and Acid Production by Leuconostoc mesenteroides in Milk Added with Cereal and Analysis of Several Volatile Flavor Compounds 곡류를 첨가한 우유에서 Leuconostoc mesenteroides 의 생육과 산생성 및 몇가지 휘발성 향기성분의 분석
고영태 , 김경희 Young Tae Ko , Kyung Hee Kim
11(3) 316-322, 1995
Title
Growth and Acid Production by Leuconostoc mesenteroides in Milk Added with Cereal and Analysis of Several Volatile Flavor Compounds 곡류를 첨가한 우유에서 Leuconostoc mesenteroides 의 생육과 산생성 및 몇가지 휘발성 향기성분의 분석
고영태 , 김경희 Young Tae Ko , Kyung Hee Kim
DOI:
Abstract
A curd yogurt was prepared from milk added with skim milk powder or four kinds of cereal. Addition of cereals markedly stimulated acid production by Leuc. mesenteroides. The acidity significantly increased during fermentation by Leuc. mesenteroides for 30 hours while pH significantly decreased during fermentation. The number of viable cells markedly increased until the first 12 or 18 hours of fermentation by Leuc. mesenteroides. Acetaldehyde, acetone, ethanol, diacetyl, butanol and acetoin in curd yogurt were detected by gas chromatographic analysis. Among these compounds, acetaldehyde, ethanol, diacetyl and acetoin were produced during fermentation by Leuc. mesenteroides.
