Change of Volatile Flavor Components of Codonopsis lanceolata Cultivated on a Wild Bill and Stored at Various Conditions

저장조건과 포장재에 따른 야산더덕의 향기성분의 변화

  • Oh Hae Sook (Dept. of Food and Nutrtion, Sangji University) ;
  • Kim Jun-Ho (Dept. of Chemistry, Sangji University) ;
  • Choi Moo Young (Dept. of Food and Nutrtion, Sangji University)
  • 오혜숙 (상지대학교 식품영양학과) ;
  • 김준호 (상지대학교 화학과) ;
  • 최무영 (상지대학교 식품영양학과)
  • Published : 2005.12.01


We investigated the changes of volatile flavor components from Codonopsis lanceolata, which were packed in woven polypropylene(WP) film or low density polyethylene(LDPE) film and stored for 15 and 30 days at refrigerated($2{\∼}4^{\circ}C$ ) or room($18{\∼}20^{\circ}C$) temperature. A hundred and sixty seven volatile flavor components in the fresh C. lanceolata were identified by GC/MS analysis. When determining the flavor components from C. lanceolata cultivated on a wild hill and stored at 4 conditions for 30days, six volatile components such as 1-hexadecene, 2,6-dimethyl-2-octanol, 2-methyl-2-dodecanol, $\alpha$-guaiene, $\delta$-cadinene and trans-2-hexen-1-ol were detected as common components of all stored samples, and The types of common flavor components of C. lanceolata were different according to storage conditions. The numbers were 16 from refrigerated, 7 from room temperature stored, and 10 components from WP or LDPE packed conditions, respectively. The total peak area ratio of the major 10 compounds were $52.0{\∼}86.8\%$, and the percentage of trans-2-hexen-1-ol, which was the only common compound among the major 10 components, was the highest as $26.4{\∼}68.1\%$ The major flavor profile, describe by highly trained panel, were green, aldehydic, earthy and camphoreous. As the result from sensory evaluation, the freshness of C. lanceolata was maintained better by controlling storage temperature rather than selection of package materials. The best condition for characteristic flavor of C. lanceolata was packing with LDPE and chilling.