The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

Identification of Volatile Flavor Components of Chinese chive and Baek-Seok Chie

중국 부추와 백석 부추의 휘발성 풍미 성분의 동정

  • 이혜정 (경기전문대학 식품영양과) ;
  • 박희옥 (경기전문대학 식품영양과)
  • Published : 1997.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the Chinese and Baek-Seok chive. We collect the volatile components of Chinese and Baek-Seok chive by dynamic head space method. Chinese chive was analyzed by Gas chromatography-Mass Spectrometry(GC-MS). 28 components including 20 sulfides, 5 alcohols, 1 benzene and 2 aldehydes compounds were identified in samples, Also Baek-Seok chive was analyzed by GC-MS. 32 components including 19 sulfides, 10 alcohols, 2 benzonoides and 1 aldehyde compounds were confirmed.

중국부추 및 백석부추의 휘발성 풍미 성분을 분석하기 위하여 dynamic head space 방법으로 정유성분을 분리한 다음 GC 및 GC-MS를 이용하여 성분을 확인하였다. 즉 중국부추에서는 sulfide류가 20종, alcohol이 5종,benzene이 1종 그리고 aldehyde는 2종이 확인되었고 백석부추에서는 sulfide류가 19종, alcohol이 10종, benzene이 2종, 그리고 aldehyde는 1종, furan이 1종 확인되었다.

Keywords