Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Characterization of Volatile Components according to Fermentation Periods in Gamdongchotmoo Kimchi

발효기간에 따른 감동젓무 김치의 휘발성 향기 성분 특성

  • Yoon, Mi-Kyung (Department of Food Science and Technology, Ewha Womans University) ;
  • Kwon, Mi-Jung (Department of Food Science and Technology, Ewha Womans University) ;
  • Lee, Sang-Mi (Department of Food Science and Technology, Ewha Womans University) ;
  • Kim, Ji-Won (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Cho, Mi Sook (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Lee, Jong-Mee (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Kim, Young-Suk (Department of Food Science and Technology, Ewha Womans University)
  • 윤미경 (이화여자대학교 식품공학과) ;
  • 권미정 (이화여자대학교 식품공학과) ;
  • 이상미 (이화여자대학교 식품공학과) ;
  • 김지원 (이화여자대학교 식품영양학과) ;
  • 조미숙 (이화여자대학교 식품영양학과) ;
  • 이종미 (이화여자대학교 식품영양학과) ;
  • 김영석 (이화여자대학교 식품공학과)
  • Published : 2008.10.31
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Abstract

The volatile components in Gamdongchotmoo kimchi, unfermented and fermented for 3 or 25 days, were extracted via solvent-assisted flavor evaporation (SAFE), and then analyzed via gas chromatography/mass spectrometry (GCMS). A total of 57 components, including 14 S-containing compounds, 22 terpene hydrocarbons, 13 aliphatic hydrocarbons, 4 alcohols, and 4 miscellaneous components, were detected in Gamdongchotmoo kimchi. Among them, the S-compounds were quantitatively dominant. The aroma-active compounds were also determined via gas chromatography-olfactometry (GC-O), using aroma extract dilution analysis (AEDA). A total of 16 aroma-active compounds were detected via GC-O. The most intense aroma-active compounds in Gamdongchotmoo kimchi included 4-isothiocyanato-1-butene ($Log_3$ FD factor 7, rancid), an unknown($Log_3$ FD factor 7, spicy) and another unknown ($Log_3$ FD factor 7, seasoning-like). In addition, other aroma-active compounds, including dimethyldisulfide ($Log_3$ FD factor 6, rotten onion-like/sulfury), 2-vinyl-[4H]-1,3-dithiin ($Log_3$ FD factor 5, spicy/garlic-like), and an unknown ($Log_3$ FD factor 5, rancid/cheese-like) might be crucial to the flavor characteristics of Gamdongchotmoo kimchi.

감동젓무 김치의 발효기간에 따른 휘발성 향기 성분들을 SAFE를 이용하여 분리한 후, GC-MS로 분석하였다. 총 57가지의 휘발성 성분들이 검출되었으며, 14개의 S-containing compounds, 22개의 terpene hydrocarbons, 13개의 aliphatic hydrocarbons, 4개의 alcohols, 4개의 miscellaneous components 등으로 구성되어 있었다. 동정된 휘발성 성분들 중 S-containing compound류와 terpene hydrocarbon류가 정량적으로 주요 성분들로 나타났으며, 이들 중 dimethyldisulfide, methyl-2-propenyldisulfide, dimethyltridulfide, di-2-propenyltrisulfide, 2-vinyl-[4H]-1,3-dithiin 등의 함량이 전체적으로 높게 나타났으며, 저장 기간에 따라서는 시료간에 정성적으로 뚜렷한 차이를 나타내지 않았다. 감동젓무 김치의 향기활성 성분을 규명하기 위해 용매추출을 이용하여 휘발성 성분들을 분리 후 향추출물 희석분석법으로 flavor dilution(FD) factor($Log_3$ FD)를 구하였다. 이 결과 감동젓무 김치에서 총 15종의 휘발성 향기활성 성분들이 확인되었다. 이 중 군덕내의 특성을 지닌 4-isothiocyanato-1-butene과 썩은 양파향을 주는 dimethyldisulfide가 높은 FD factor를 보였으며, 이들 성분 외에 높은 FD factor($Log_3$ FD>5)를 나타내는 성분들로는 2-vinyl-[4H]-1,3-dithiin($Log_3$ FD factor 5, spicy/garlic-like)이 있었다.

Keywords

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