Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Flavor Components in the Filefish Processing

말쥐치 가공중 향기성분에 관하여

  • LEE Jong-Ho (Department of Food & Nutrition, National Kyeongsang Uniuersity) ;
  • CHOI Byeong-Dae (Department of Food & Nutrition, National Tong-Yeong Fisheries Technical College) ;
  • LEE Kang-Ho (Department of Food Science & Technology, National Fisheries University of Pusan) ;
  • LEE Kun-Tae (Department of Food Science & Technology, National Fisheries University of Pusan) ;
  • KIM Tae-Soo (Department of Food Technology, Dongeui Technical Junior College)
  • 이종호 (경상대학교 식품영양학과) ;
  • 최병대 (통영수산전문대학 식품영양과) ;
  • 이강호 (부산수산대학 식품공학과) ;
  • 이근태 (부산수산대학 식품공학과) ;
  • 김태수 (동의공업전문대학 식품공업과)
  • Published : 1989.06.01
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Abstract

Volatile compounds were collected by simultaneous distillation extraction and carbon dioxide method, and analyzed by GC and GC-MS. The neutral fraction obtained from the whole steam volatile concentrate 55 kinds of components, phenolic fraction had 4 kinds of components, basic fraction had 13 kinds of components and 10 kinds of components were in acidic fraction. Alcohols, propanols, butanols, octanols, dodecanols etc. and aldehydes, pentanals, hexanal, 2-methyl-1-propanal, heptenal etc. were highly increased after boiled and roasted. And these compounds were contributed to formation of filefish flavor. The molecular ion peak of phenolic fraction was generally appeared in the range 100 to about 160. From the basic fraction, 2-methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-di-methylpyrazine and 2-methylpyridine were identified. The contents of basic compounds and furans obtained from the neutral fraction were increased at the higher heating temperature. The flavor of acidic fraction was influenced by the low molecular as isovaleric and valeric acid.

쥐치의 향기성분을 동정하기 위하여 Likerson형의 연속증류추출 및 탄산가스추출법을 이용하여 휘발성 성분을 동정하였다. 그 결과 중성획분에서 55 성분, pherol 성획분에서 4 성분, 염기성획분에서 13 성분 및 산성획분에서 10 성분이 분리$\cdot$동정되었고 중성획분에서는 가열$\cdot$배소 후 propanol, butanol, octanol, dodecanol등의 alcohol류 그리고 pentanal, hexanal, 2-methyl-1-propanal, heptenal등의 aldehyde의 함량이 크게 증가하여 flavor 형성에 크게 기여할 것으로 생각되어 진다. 분리 $\cdot$동정된 phenol 류는 분자량(m/e) $100\-160$ 정도로 나타났으며, 염기성획분에서는 2-methylpyrazine, 2,5-di-methylpyrasine, 2-ethyl-3,5-dimethylpyrazine 등 과 2-methylpyridine등이 동정되었다. 이들과 함께 중성획분에서 동정된 furan류가 가열온도의 증가와 함께 그 함량이 증가하였다. 산성획분에서는 배소시료 구분에서 isocaproic acid 및 caproic acid의 함량이 많았다.

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