Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes of Flavor Components and Lipid Contents in Tomato Fruits during Storage : Changes of Lipid Condents and Its Correlation with Flavor Components

감압저장중 Tomato 과실의 향기 및 지질성분의 변화 -저장중 지질성분의 변화와 향기성분과의 상관관계-

  • Sohn, Tae-Hwa (Department of Food Technology, Kyungpook National University) ;
  • Cheon, Seong-Ho (Department of Food Technology, Kyungpook National University) ;
  • Choi, Sang-Won (Department of Food Technology, Kyungpook National University) ;
  • Moon, Kwang-Deog (Department of Food Technology, Kyungpook National University) ;
  • Chung, Shin-Kyo (Department of Food Technology, Kyungpook National University)
  • Published : 1988.02.01
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Abstract

Total lipid contents of tomato fruits were 97.6mg% and composed of neutral lipid(45.1mg%), phospholipid(31.2mg%) and glycolipid(12.4mg%). The contents of neutral lipid were slowly increased from the period of climacteric rise, but those of glycolipid and phospholipid were slowly decreased at the end of storage period. Major fatty acids in all lipids were identified to be palmitic, stearic, linoleic and oleic acids. The contents of linoleic acid in all lipids at $25^{\circ}C$ and those in neutrallipid at $15^{\circ}C$ were decreased, while those in phospholipid were slightly increased during storage. The contents of palmitic acid in neutral lipid were decreased, whereas those in glycolipid and phospholipid have a tendency to increase during storage. As for normal atmospheric pressure-normal temperature(NAP-N) condition, volatiles from homogenated tomato fruits were positively correlated with palmitic acid of neutral lipid, whereas negatively correlated with linoleic acid. As for subatmospheric pressure-low temperature(SAP-L) condition, the relationship between volatiles and fatty acids of neutral lipid was similar to NAP-N condition. Volatiles were positively correlated with linoleic acid of glycolipid and stearic acid of phosholipid, whereas negatively correlated with oleic acid of glycolipid and palmitic acid of phospholipid, respectively.

토마토 과실의 전지질은 97.6mg%이었며 그 중 중성지질이 45.1mg%, 인지질이 31.2mg%, 당지질이 12.4mg%의 순으로 함량이 높았다. 저장중 중성지질의 함량은 climacteric rise시기부터 서서히 증가하였으나 당 및 인지질은 저장말기까지 감소하였으며 각 지질의 지방산 조성에서 포화지방산으로는 palmitic 및 stearic acid의 함량이 많았고 불포화지방산으로는 linoleic, linolenic acid및 oleic acid가 많았다. $25^{\circ}C$에서의 모든 지질과 $15^{\circ}C$에서의 중성지질중 linoleic acid함량은 저장중 감소하였으나 $15^{\circ}C$에서의 인지질중 linoleic acid 함량은 증가하는 경향이었다. Palmitic acid 는 중성지질에서는 감소하였으나 당 및 인지질에서는 저장전반에 걸쳐 증가하였다. 파쇄흡착법에 의한 향기성분과 NAP-N의 중성지질중 linoleic acid 와는 부의 상관이 있는 반면 palmitic acid 와는 정의 상관을 나타내었다. SAP-L의 중성질에서는 NAP-N과 같은 경향이었으나 당지질에서는 linoleic acid와 정의 상관을, oleic acid와는 부의 상관을 나타내었으며 인지질에서는 stearic acid와는 정의 상관을, palmitic acid와는 부의 상관을 나타내었다.

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