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°¡°ø½ÄÇ° ¡í °úÀÚ ¡íÃÊÄÚ ÃÊÄݸ´ : dz¹Ì ¿µÇâ¿ä¼Ò 3-methylbutanal (chocolate, malty) 2-methylpropanal (chocolate, malty) phenylacetaldehyde (rosy) tetramethylpyrazine (nutty) 2-ethyl-3,5-dimethylpyrazine (potato-like, popcorn) 2-acetyl-1-pyrroline (popcorn-like) trimethylpyrazine (nutty, earthy) 3-methylbutanoic acid (sweaty, cheesy) acetic acid (sour, harsh) vanillin (vanilla) 2-methylbutanal (chocolate) 3,5-diethyl-2-methylpyrazine (chocolate, cocoa, roasted, rum) furaneol (caramel-like) ÃÊÄÝ·¿¿¡¼ Áö¹æÀÇ È¿°ú ÄÜĪ È¿°ú |
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