Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 16 Issue 3
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- Pages.216-220
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- 2000
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Analysis of Volatile Flavor Components from Zanthoxylum schinifolium and Sensory Evaluation as Natural Spice
산초의 휘발성 향미성분 분석 및 향신료로서의 관능적 평가
Abstract
Volatile flavor components in the fruits of dried Zanthoxylum schinifolium were extracted by supercritical fluid extraction method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 30 components, including 6 hydrocarbons, 4 aldehydes, 8 alcohols, 5 esters, 4 acids and 3 miscellaneous components were identified in the essential oils. Geranyl acetate,
건조된 산초 열매의 정유를 초임계유체추출법으로 추출한 후 GC/MS로 분석간 결과 탄화수소류 6종, 알데히드류 4종, 알코올류 8종, 산류 4종, 에스터류 5종 및 기타 3종을 포함한 30가지의 휘발성 향미성분이 확인되었다. 가장 많이 함유된 성분은 geranyl acetate로 23.90%를 차지하였고,
Keywords
- Zanthoxylum schinifolium;
- volatile flavor components;
- meaty & fishy flavor;
- sensory evaluation;
- natural spice