Characteristics of the Volatile Flavor Compounds in the Oil from Roasted Sesame Seed

참기름의 휘발성 향기성분의 특성

  • 하재호 (한국식품개발연구원 식품분석평가실)
  • Published : 1997.12.01

Abstract

The volatile compounds in sesame oil were collected by a dynamic headspace technique and analyzed using a gas chromatograph with a flame ionization detector and an olfactory detector. Twenty compounds such as methylpyrazine, acetic acid, 2-furan carboxaldehyde and 2-furanmethanol were separated and identified with a mass spectrometric detector. The result of sniffing test showed that pyrazine compounds and 2-furan-carboxaldehyde had a sweet and roasted flavor whereas acetic acid and 2-furanmethanol stinked.

참기름의 향기성분을 dynamic headspace법으로 포집 한 다음 FID와 OD가 장착된 GC-MSD로 분석 하였다. 주요 향기성분으로는 methylpyrazine, acetic acid, 2-furan carboxaldehyde 및 2-furanmethanol 등 20종이 분리동정되었다. Sniffing test 결과 pyrazine류와 2-furan carboxaldehyde은 참기름의 좋은 향을 나타내었고 acetic acid와 2-furanmethanol은 참기름의 좋지않은 냄새로 밝혀졌다.

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