Analysis of Volatile Flavor Components of Aster glehni

섬쑥부쟁이의 휘발성 향미성분 분석

Essential oils in leaf of fresh Aster glehni were extracted by SDE (simultaneous steam distillation and extraction) method using diethyl ether as solvent. The yield of the essential oils was 0.05%. And their volatile flavor components were analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) and identified by the RI of GC and mass spectrum of GC-MS. A total of 31 components, including 17 hydrocarbons, 2 aldehydes, 7 alcohols, 3 esters, 1 acid and 1 oxide were identified. The major volatile flavor components of fresh Aster glehni were ${\alpha}$-pinene, limonene, $\delta$-elemene, ${\beta}$-pinene, cis-3-hexenol and myrcene. Volatile flavor patterns of fresh ind dried Aster glehni were analyzed using an electronic nose. Sensor PA2 that was sensitive to alcohols showed the highest resistance for fresh and dried Aster glehni. Resistance of six metal oxide sensors was decreased in fresh sample compared with dried one.

신선한 섬쑥부쟁이의 휘발성 향미성분을 분석하여 31가지의 peak를 확인하였다. 확인된 휘발성 향미성분은 탄화수소류가 17종으로 peak area 58.90%이었으며, 알코올류 7종 8.51%, 에스테르류 3종 2.1%, 옥사이드류 1종 2.10%, 산류 1종 1.65% 및 알데히드류 1종 0.48%로 나타났다. 섬쑥부쟁이의 주요 휘발성 향미성분은 $\alpha$-pinene, limonene, $\delta$-elemene, $\beta$-pinene, cis-3-hexenol 및 myrcene으로 사료된다. 신선한 섬쑥부쟁이를 전자코로 분석한 결과 알코올과 같은 극성화합물을 민감하게 감지하는 PA2 sensor의 저항값이 가장 높게 나타났다. 건조된 섬쑥부쟁이의 휘발성 향미성분의 패턴은 신선한 시료와 동일하였으나, 6개의 metal oxide sensor의 저항값은 신선한 시료 보다 모두 크게 나타났다. 또한 전자코에 의한 신선한 시료와 건조된 시료의 향미성분의 강도 비교는 관능검사와 일치하였다.