Effect of Deodorizing Temperature on Physicochemical Characteristics in Corn Oil IV. Effect of Deodorizing Temperature on Volatile Flavor Component Composition in Corn Oil

탈취온도가 옥수수기름의 이화학적 특성에 미치는 영향 제4보, 탈취온도가 옥수수기름의 휘발성 냄새성분 변화에 미치는 영향

We carried out separation and guantitation of flavor components by GC about essential oils extracted from deodorized corn oil at the different deodorizing temperature. Flavor components were detected total 16 kinds included aldehydes of 8 kinds, major components were propane, pentane, hexanal etc. These major components content was about 70~75% of the total flavor components. According to rise of deodorizing temperature, both ethane and aldehydes of 8 kinds content were in proportion to increase, but propane, pentane, hexane, octan, pentyl furan content were decreased by contraries, respectively. On the other hand, total flavor component content was appeared the lowest level at 245$^{\circ}C$ treating group, aldehydes content was in proportion to increase according to rise of deodorizing temperature. These phenomenons consider that the undesirable reactions such as partial auto-oxidation, degradation, polymerization and hydrolysis etc. by effecting factors of stripping steam and vacuum degree. Conclusively, deodorizing temperature under high temperature was undesirable for the minimization of off-flavor materials.

탈취온도를 상이하게 처리한 옥수수기름들로부터 정유성분을 추출하여 이의 favor 성분을 GC로 분리 정량하였다. Flavor성분으로는 8종의 aldehydes를 포함하여 총 16종이 검출되었으며, 주요 flavor성분은 propane, pentane, hexanal 등으로 이는 전체의 70~75%를 차지하였다. 탈취온도가 상승할수록 ethane 및 8종의 propane, pentane, hexane, octane, pentyl furna 함량은 뚜렷한 감소현상을 나타내었다. 한편, 총 flavor 성분함량은 245$^{\circ}C$ 처리군에서 가장 낮아 특이성을 나타내었으며, 탈취온도의 상승에 따라 aldehydes 함량이 비례적으로 증가하였는데, 이는 탈취과정 중 stripping steam, 진공도 등의 영향으로 인한 부분인 자동산화, 분해, 중합, 가수분해 등의 부반응에 기인하는 것으로 사료된다. 따라서, 이취물질의 극소화를 위하여는 지나친 고온탈취를 억제하는 것이 바람직하다는 결론을 얻었다.