DOI QR코드

DOI QR Code

국내산 양파의 저장 중 휘발성 향기성분 비교

Comparison of Volatile Flavor Compounds of Domestic Onions (Allium cepa) during Storage

  • 이희영 (국립산림과학원 환경소재공학과) ;
  • 정은정 (창원대학교 식품영양학과) ;
  • 전선영 (창원대학교 식품영양학과) ;
  • 차용준 (창원대학교 식품영양학과)
  • Lee, Hee-Young (Division of Environmental Wooden Material Engineering, Korea Forest Research Institute) ;
  • Jeong, Eun-Jeong (Department of Food and Nutrition, Changwon National University) ;
  • Jeon, Seon-Young (Department of Food and Nutrition, Changwon National University) ;
  • Cha, Yong-Jun (Department of Food and Nutrition, Changwon National University)
  • 발행 : 2008.12.30

초록

국내 주요 양파 생산지인 전남 무안, 전북 부안, 경북 안동 및 경남 창녕의 3개 지역(유어, 장마, 성산)에서 수거된 양파 6종을 $0.5^{\circ}C$에 저장하면서의 휘발성 향기성분을 분석 비교하였다. 동정된 총 45종의 화합물에서 함황화합물류(21종)이 가장 많았고, 양적으로도 $66.9{\sim}86.9%$를 차지하였다(저장 0일경). 함량면에서는 유어(7,582.4 ng/g)가 가장 많았고, 다음으로 성산(5,933.3 ng/g), 무안(4,043.5 ng/g), 장마(2,374.7 ng/g), 부안(2,233.3 ng/g) 및 안동( 1,516.7 ng/g) 순이었다. 저장 60일경에는 지역에 관계없이 상당량 감소하였으며, 무안(2,445.0 ng/g), 유어(2,401.7 ng/g), 성산(1,536.4 ng/g), 안동(1,306.5 ng/g), 장마(1,188.2 ng/g) 및 부안(1,183.5 ng/g) 순이었다 항산화효과가 있는 6종의 함황화합물류(2,4-,2,5-dimetylthiophene, 2-vinyl-1,3,-dithiane, 5-methoxy thiazole, 3,5-diethyl-1,2,4-trithiolane 및 isomer)는 저장 0일경에는 유어, 성산, 무안순으로 많았으나, 저장 60일경에는 유어, 무안, 성산, 안동, 장마, 부안의 순이었다. 항암효과가 있는 함황화합물류 5종((Z)-, (E)-methyl propenyl disulfide, (Z)-, (E)-propenyl propyl disulfide, di-2-propenyl disulfide)은 저장0일에는 유어, 성산 및 무안이 가장 높았으나, 저장 60일 경에는 무안, 유어, 성산, 부안 및 장마 순이었다.

Volatile flavor compounds of onions were analyzed and compared during storage at $0.5^{\circ}C$, which harvested in 6 regions, such as Muan, Buan, Andong and 3 regions of Changnyeong (Yueo, Jangma and Seongsan). A total of 45 compounds were detected in samples by solid phase microextraction (SPME)/GC/MSD, consisting mainly of sulfur-containing compounds (21), aldehydes (13), ketones (2) and miscellaneous compounds (9). The sulfur-containing compounds were major compounds with ranges of $66.9{\sim}86.9%$ of total volatiles in 0 day of storage as regardless of harvested regions. Three regions (Yueo, Seongsan and Muan) had high amounts of over 4,043 ng/g in 0 day of storage, whereas 2 regions (Muan and Yueo) only had amounts of over 2,400 ng/g after 60 days of storage. Five sulfur-containing compounds known as having antioxidant activity (2,4-, 2,5-dimetylthiophene, 2-vinyl-1,3-dithiane, 5-methoxy thiazole and 3,5-diethyl-1,2,4-trithiolane and isomer) were the high levels in 3 regions (Yueo, Seongsan and Muan) during 60 day of storage. These 3 regions had also the highest amounts in 5 sulfur-containing compounds known as having anticarcinogenic activity ((Z)-, (E)-methyl propenyl disulfide, (Z)-, (E)-propenyl propyl disulfide, and di-2-propenyl disulfide) and kept same trend after 60 days of storage.

키워드

참고문헌

  1. Ariyama, K., T. Nisshida, T. NoDa, M. Kadokura and A. Yasui. 2006. Effects of fertilization, crop year, variety, and provenance factors on mineral concentrations in onions. J. Agric. Food Chem. 54, 3341-3350. https://doi.org/10.1021/jf0525481
  2. Block, E. 1992. The organosulfur chemistry of the genus Allium-implications for the organic chemistry of sulfur. Angew. Chem. Int. Ed. Engl. 31, 1135-1178. https://doi.org/10.1002/anie.199211351
  3. Bolenes, M. P. J. De Valois, H. J. Wobben and A. Van der Cen. 1971. Volatile flavor compounds from onion. J. Agric. Food Chem. 19, 984-991. https://doi.org/10.1021/jf60177a031
  4. Cha, Y. J., H. Kim and K. R. Cadwallader. 1998. Aromaactive compounds in kimchi during fermentation. J. Agric. Food Chem. 46, 1944-1953. https://doi.org/10.1021/jf9706991
  5. Cha, Y. J., H. Kim, S. Y. Park, S. J. Kim and Y. J. Yoo. 2000. Identification of irradiation-induced volatile flavor compounds in beef. J. Korean Soc. Food Sci. Nutr. 29, 1050-1056.
  6. Eiserich, J. P. and T. Shibamoto. 1994. Sulfur-containing heterocyclic compounds with antioxidative activity formed in maillard reaction model systems, pp. 247-257, In Mussinan C. J. and M. E. Keelan (eds.), Sulfur compounds in foods, ACS symposium series 564, American Chemical Society, Washington, DC.
  7. Kim, H. D., C. J. Lee, E. H. Cheong and J. K. Suh. 2003. Effect of top-dressing period on yield and storage quality of onion (Allium cepa L.). Korean J. Food Preser. 10, 267-271.
  8. Koch, H. P. and L. D. Lawson. 1996. Garlic: The Science and Therapeutic Application of Allium sativum L. and Related Species. Williams & Wilkins, Baltimore. pp. 1-227.
  9. Kwon, J. H., G. D. Lee and M. W. Byun. 1999. Quality changes based on storage temperature and humidity of onion. Korean J. Food Preser. 6, 143-147.
  10. Ministry of Agriculture & Forestry. 2004. Agricultural & forestry statistical yearbook 2004. Ministry of Agriculture & Forestry. pp. 1-320.
  11. Moisio, T., C. G. Space and A. I. Virtanen. 1962. Mass spectral studies of the chemical nature of the lachrymatory factor formed enzymically from S-(1-propenyl)-cysteine sulfoxide isolated onion (Allium cepa). Suomen. Kemistilehti B 35, 29.
  12. Mussinan, C. Y. and M. E. Keelan. 1994. Sulfur compounds in foods; an overview, pp. 1-6, In Mussinan C. J. and M. E. Keelan (eds.), Sulfur compounds in foods, ACS symposium series 564, American Chemical Society, Washington, DC.
  13. Nielsen, G. S. and L. Poll. 2004. Determination of odor active aroma compounds in freshly Cut leek (Allium ampeloprasum Var. Bulga) and in long-term stored frozen unblanched and blanched leek slices by gas chromatography olfactometry analysis. J. Agric. Food Chem. 52, 1642-1646. https://doi.org/10.1021/jf030682k
  14. Park, E. R., C. N. Ko, S. H. Kim and K. S. Kim. 2001. Analysis of volatile organic compounds from fresh and decayed onions. J. Korean Soc. Food Sci. Nutr. 30, 1011-1020.
  15. Randle, W. M. 1997. Onion flavor chemistry and factors influencing flavor intensity, In Risch S. J. and C. T. Ho (eds.), pp. 41-52, Flavor chemistry and antioxidant properties, ACS symposium series 660, American Chemical Society, Washington, DC.
  16. Randle, W. M. 2000. Increasing nitrogen concentration in hydroponic solutions affects onion flavor and bulb quality. J. Am. Soc. Hort. Sci. 125, 254-259.
  17. Randle, W. M., E. Block, M. H. Littlejohn, D. Prtman and M. L. Bussard. 1994. Onion (Allium cepa L.) thiosulfinates respond to increasing sulfur fertility. J. Agric. Food Chem. 42, 2085-2088. https://doi.org/10.1021/jf00046a003
  18. Schmitt, B., H. Schulz, J. Storsberg and M. Keusgen. 2005. Chemical characterization of Allium ursinum L. depending on harvesting time. J. Agric. Food Chem. 53, 7288-7294. https://doi.org/10.1021/jf0504768
  19. Sparnins, V. L., G. Barany and L. W. Wattenberg. 1988. Effects of organosulfur compounds from garlic and onions on benzo[a]pyrene-induced neoplasia and gluthathione S-transferase activity in the mouse. Carcinogenesis 9, 131-134. https://doi.org/10.1093/carcin/9.1.131
  20. Uddin, M. M. and H. S. MacTavish. 2003. Controlled atmosphere and regular storage-induced changes in S-alk(en)yl-L-Cysteine sulfoxides and alliinase activity in onion bulbs(Allium cepa L. cv. Hysam). Postharvest Biology Technol. 28, 239-245. https://doi.org/10.1016/S0925-5214(02)00195-3
  21. Virtanen, A. and C. G. Spare. 1961. Isolation of the precursor of the lachrimatory factor in onion (Allium cepa). Suomen. Kemistilehti B 34, 72-74.
  22. Wattenberg, L. W., V. L. Sparnins and G. Barany. 1989. Inhibition of N-nitrosodiethylamine carcinogenisis in mice by naturally occurring organosulfur compounds and monoterpens. Cancer Res. 49, 2689-2692.

피인용 문헌

  1. Quality Factors of Freshness and Palatability of Onion by Cultivation Region and Variety vol.43, pp.6, 2014, https://doi.org/10.3746/jkfn.2014.43.6.859
  2. Comparison of Volatile Flavor Compounds in Commercial Black Onion Extracts vol.21, pp.12, 2011, https://doi.org/10.5352/JLS.2011.21.12.1740