Changes of Flavor Components in Chewing Gum during Storage by Gas Chromatography/Mass Spectrometry

GC/MS에 의한 저장중 츄잉껌 향기성분 변화연구

The changes of amount in flavor components of chewing gum during storage of various relative humidity were studied by GC/MS. The volatile components in chewing gum were extracted by sample preperation and 15 volatile components were identified by NIST/NBS library searching. According to the period of storage, quantities of major volatile components extracted by tetrahydrofuran-methanol solutions were determined by using tetradecane as internal standard. Until 4 weeks, comparing with starting peak area ratio, the decrease of chewing gum flavor components were rapid at 33, 75 than 53 R.H(%). And after 16 weeks, amount of chewing gum flavor at all storage conditions similarly decreased to $45{\sim}49%$ of the initial amount.

츄잉껌 품질향상의 일환으로 저장기간 및 여러 가지 상대습도하에서 츄잉껌 향기성분의 변화를 GC/MS로 분석하였다. 츄잉껌 향기성분을 시료전처리로 포집하고 tetradecane을 내부표준용액으로 이용해서 각 성분과의 peak area ratio로써 향기성분함량의 감소량을 측정한 결과 저장초기에는 53% R.H 저장분 보다 33, 75% R.H에서 감소속도가 빨라으나 그 이후는 차이가 별로 없었으며 16주 후에는 $45{\sim}49%$의 잔존량을 나타내었다.