Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 20 Issue 2
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- Pages.176-187
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- 1988
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- 0367-6293(pISSN)
Volatile Flavor Components in Chinese Quince Fruits, Chaenomeles sinensis koehne
모과의 휘발성 Flavor 성분에 관한 연구
- Chung, Tae-Young (Department of Food & Nutrition, Pusan National University) ;
- Cho, Dae-Sun (Department of Food & Nutrition, Pusan National University) ;
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Song, Jae-Chul
(Department of Food & Nutrition, University of Ulsan)
- Published : 1988.04.01
Abstract
Volatile flavor components in the Chinese quince fruits were trapped by simultaneous steam distillation-extraction method, and these were fractionated into the neutral, the basic, the phenolic and the acidic fraction. In the identification of carboxylic acids, the acidic fraction was methylated with diazomethane. Volatile flavor components in these fractions were analyzed by the high-resolution GC and GC-MS equipped with a fused silica capillary column. The total of one hundred and forty-five compounds from the steam volatile concentrate of the Chinese quince fruits were identified: they were 3 aliphatic hydrocarbons, 1 cyclic hydrocarbon, 4 aromatic hydrocarbons, 9 terpene hydrocarbons, 17 alcohols, 3 terpene alcohols, 6 phenols, 21 aldehydes, 7 ketones, 28 esters, 27 acids, 3 furans, 2 thiazoles, 2 acetals, 3 lactones and 9 miscellaneous ones. The greater part of the components except for carboxylic acids were identified from the neutral fraction. The neutral fraction gave a much higher yield than others and was assumed to be indispensable for the reproduction of the aroma of the Chinese quince fruits in a sensory evaluation. According to the results of the GC-sniff evaluation, 1-hexanal, cis-3-hexenal, trans-2-hexenal, 2-methyl-2-hepten-6-one, 1-hexanol, cis-3-hexenol, trans, trans-2, 4-hexadienal and trans-2-hexenol were considered to be the key compounds of grassy odor. On the other hand, esters seemed to be the main constituents of a fruity aroma in the Chinese quince fruits.
모과의 휘발성 flavor 성분은 상압 수증기 증류법에 의해서 추출되었으며, 추출된 휘발성 flavor 성분은 중성, 염기성, 약산성 및 산성구분으로 분획되었다. 분획된 4구분중 산성 구분은 carboxylic acid를 동정하기 위하여 diazomethane법에 의해서 methyl ester화 시켰다. 각 구분중에 함유되어 있는 휘발성 flavor 성분은 fused silica capillary column을 장치한 고분해능 GC 및 GC-MS에 의해서 분리 동정하였다. 모과의 수증기 증류유출액으로부터 얻어진 휘발성 flavor 농축액 중에서 총 145성분이 동정되었으며, 이들은 지방족 탄화수소 3성분, 환상 탄화수소 1성분, 방향족 탄화수소 4성분, terpene 탄화수소 9성분, alcohol 17성분, terpenealcohol 3성분 phenol 6성분, aldehyde 21성분, ketone 7성분, ester 28성분, 산 27성분 furan 3성분, thiazole 2성분 acetal 2성분 lactone 3성분 및 기타 9성분이었다. Carboxylic acid를 제외한 나머지 휘발성 flavor 성분의 대부분은 중성구분으로부터 동정되었다. 중성구분은 다른 구분보다 상당히 높은 수득량을 나타내었으며, 관능검사의 결과에서도 중성 구분은 모과의 방향성을 재현시키기 위해서 필요불가결한 것으로 나타나다. 관능검사용 GC에 의해서 얻어진 결과에 의하면 1-hexanal, cis-3-hexanal, trans-2-hexanal, 2-methyl-2-hepten-6-one, 1-hexanol, cis-3-hexanol, trans, trans-2, 4-hexadienal 및 trans-2-hexanol은 풋 냄새의 주성분으로 생각된다. 한편으로, ester 화합물은 모과의 과일 냄새의 주성분인 것으로 생각된다.