Changes volatile flavor components of Korean Agrimonia Japonica by cooking

조리에 따른 한국산 짚신나물(Agrimonia Japonica)의 휘발성 풍미 성분의 변화

An attempt was made to determine the effect of the volatile components of edible wild grass by cooking. We collect the volatile components of Agrimonia Japonica by dynamic\ulcorner head space method. Samples were analyzed by gas chromatography-mass spectrometry(GC-MS). Thirty-six components, including 16 hydrocarbons, 7 alcohols, 4 esters, 7 benzoid compounds, 1 aldehyde and 1 ketone were confirmed in raw samples. Also 6 hydrocarbons identified in cooked sample. Alpha-pinene and 3-he-xane-ol were regarded as the most abundant components in raw sample. By heating of Japonica, most of the volatile compounds were disappeared, but alpha-pinene was remained abundantly.

짚신나물의 생시료와 가열시료의 휘발성 풍미성분을 분석하기 위해 dynamic head space 방법으로 정유 성분을 분리한 다음 GC 및 GC-MS를 이용하여 성분을 확인하였다. 생시료에서는 탄화수소류 16종, 알콜류가 7종, 에스터류가 4종, 알데히드와 케톤이 각각 1종씩 그리고 벤젠 화합물이 7종 확인되었다. 가열된 시료에서는 탄화수소류만이 6종이 확인되었다.