Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Studies on Tasty Constitudents in Various Foodstuffs -Part 2. Tasty Constituents of Honey-

각종(各種) 식품(食品)의 정미성분(呈味成分)에 관(關)한 연구(硏究) -제 2 보(第 2 報) 벌꿀의 정미성분(呈味成分)-

  • Lee, Sung-Woo (Department of Food & Nutrition, College of Home Economics, Yeung Nam University) ;
  • Kim, Kwang-Soo (Department of Food & Nutrition, College of Home Economics, Yeung Nam University) ;
  • Lee, Kap-Rang (Department of Food & Nutrition, College of Home Economics, Yeung Nam University) ;
  • Cho, Soo-Yuel (Department of Food & Nutrition, College of Home Economics, Yeung Nam University) ;
  • Lee, Kang-Ja (Department of Food & Nutrition, College of Home Economics, Yeung Nam University) ;
  • Kim, Kyung-Hee (Department of Food & Nutrition, College of Home Economics, Yeung Nam University)
  • 이성우 (영남대학교 가정대학 식품영양학과) ;
  • 김광수 (영남대학교 가정대학 식품영양학과) ;
  • 이갑랑 (영남대학교 가정대학 식품영양학과) ;
  • 조수열 (영남대학교 가정대학 식품영양학과) ;
  • 이강자 (영남대학교 가정대학 식품영양학과) ;
  • 김경희 (영남대학교 가정대학 식품영양학과)
  • Published : 1971.12.28
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Abstract

Estimable taste constituents of the honey, e.g. amino acids, organic acids and sugars, were studied to evaluate the quality as well as the quantity of the honey obtained from several different origin. In the level of sugars and its components were very likely at all kinds of honey but sucrose amounts were slightly higher in feeding honey. Amino acids were highest in wild honey not only in its amount but its variety. Main components of the amino acids were found out as proline in feeding honey and in Tillaceae tree honey and as isoeucine in wild honey. Feeding honey demonstrates highest level of organic acids and the major constituents were oxalic acid and citric acid from wild honey, lactic acid from Tillaceae tree honey, and succinic acid from the feeding honey.

벌꿀의 정미성분(呈味成分)으로 생각되는 amino acid, 유기산(有機酸), 당(糖)의 종류(種類)를 검색(檢索)하고 각(各) 각(各)을 정량(定量)하였던 바 당(糖)의 양(量)과 조성(組成)은 벌꿀의 종류(種類)에 따라 큰 차이(差異)가 보이지 않고 다만 사양(飼養)꿀에서 sucrose의 양(量)이 다소 높았으며, amino acid는 그 함량(含量)과 종류(種類)가 토종(土種)꿀에 가장 많고 주(主)가 되는 amino acid가 사양(飼養)꿀, 피나무꿀은 proline인데 비(比)하여 토종(土種)꿀은 isoleucine이었다. 그리고 유기산(有機酸)의 함량(含量)은 사양(飼養)꿀이 가장 많고, 주(主)가 되는 유기산(有機酸)은 토종(土種)꿀이 oxalic acid, citric acid이고 피나무꿀은 lactic acid, 사양(飼養)꿀은 succinic acid 이었다.

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