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전자코와 GC/MS를 이용한 포도 품종별 저장 조건에 따른 휘발성 향기 성분 연구

Identification of Volatile Compounds of 4 Grape Species by Storage Conditions

  • Lee, Yun-Jeung (Dept. of Food Science and Technology, Chungnam National University) ;
  • Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University)
  • 발행 : 2007.07.30

초록

품종에 따른 포도를 이용하여 3일 동안 $4^{\circ}C$와 실온에 각각 저장함에 따라 변화하는 전체적인 향의 패턴을 전자코를 통하여 분석하였고 SPME-GC/MS 분석 결과를 통하여 휘발성분을 분리 동정하였다. 대표적인 포도의 주요 휘발 성분은 alcohols, esters, acids, terpenes 등으로 GC/MS 분석 결과 butanoic acid/ethyl ester와 1-hexanol, hexanoic acid/ethyl ester, phenylethyl alcohol 등이 주요 성분으로 동정되었다. 캠벨은 다른 품종에 비해 다양한 휘발 성분이 동정되었고 레드글로브와 머루 품종에서는 1-hexanol, 2-decene, 8-methyl-(z)/1-dodecanol 등을 제외한 나머지 휘발 성분은 거의 나타나지 않았다. 또한 전자코를 이용하여 휘발성 향기성분 패턴 분석결과 $4^{\circ}C$와 실온 저장한 시료의 제 1주성분 값의 기여율은 각각 99.30, 99.36%로 품종에 따라 구분이 가능하였다. $4^{\circ}C$ 저장 시 저장 기간에 따른 제 1주성분 값의 변화 범위는 실온에서 저장한 것에 비해 적었음을 확인할 수 있었다.

Volatile flavor compounds of 4 grape species (Campbell, Sheridan, Red globe, and Meoru) were identified during 3-day storage at either $4^{\circ}C$ or room temperature. Each sample was analyzed by solid-phase micro-extraction (SPME) method combined with gas chromatography-mass spectrometry. Also electronic nose composed of 12 different metal oxide sensors was used to differentiate flavors of grapes. Sensitivities (delta $R_{gas}/R_{air}$) of sensors from electronic nose were obtained by principal component analysis (PCA). Proportion of the first principal component was 99.30% at $4^{\circ}C$ and 99.36% at room temperature, respectively. In our result, flavor patterns of grape can be differentiated according to the storage period. The major volatile flavor compounds were 1-hexanol, hexanoic acid and its ethyl ester, and phenylethyl alcohol with the presence of butanoic acid and its ethyl ester, acetic acid, benzeneacetic acid and its ethyl ester.

키워드

참고문헌

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피인용 문헌

  1. 대사체분석 기술을 이용한 들깨 종자의 품질 특성 및 항산화 효과 vol.51, pp.3, 2007, https://doi.org/10.9721/kjfst.2019.51.3.193