Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
권호 표지
DOI QR코드

DOI QR Code

Flavor Components of Mideoduck (Styela clava)

미더덕의 향기 성분

  • Choi, Byeong-Dae (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Oh, Bong-Se (National Fisheries Research & Development Institute) ;
  • Kang, Seok-Joong (Department of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
  • Received : 2010.08.16
  • Accepted : 2010.10.27
  • Published : 2010.11.30
Download PDF
⟨ Previous Next ⟩

Abstract

The flavor extracts of Mideoduck muscle and its juices were concentrated by simultaneous distillation and extraction (SDE) and solid-phase microextraction (SPME) methods. Each component present in the extracts was identified with GC and GC-MS by the n-paraffin hydrocarbon retention index and standard MS library data system. By SDE, $371.3\;{\mu}g/g$ of hexanal, $80.1\;{\mu}g/g$ of 1-tridecanol, $72.1\;{\mu}g/g$ of (Z)-4,5-dimethylhex-2-en-4-ol with other alcohols, aldehydes and acids were present in the flavor extracts, with the alcohols having the highest composition and being the most important factor in Mideoduck muscle flavor. By SPME, 9 alcohols, 1 acid, 1 aldehyde, 1 hydrocarbon, 1 ester, 1 amine and 2 ketones were detected in the extracts, with alcohol such as 1-nonanol, 1-decanol and 1-tridecanol as the major components. In SPME, the muscle sample, consisting of $31.6\;{\mu}g/g$ of 1-nonanol, $20.3\;{\mu}g/g$ of (E)-2-butenedioic acid dibutylester, and $26.7\;{\mu}g/g$ of heptadecanoic acid made up the 62.1% of total flavor extracts of Mideoduck muscle. The results of the SPME methods were similar to the composition of the raw material flavor of the sample even at a low concentration.

미더덕 육과 체액을 이용한 천연 조미료의 제조를 위하여 본래의 향과 가열에 따른 변화를 비교해보기 위하여 SDE법과 SPME법으로 미더덕 향기성분을 분석하였다. SDE 추출법으로 얻어진 미더덕 육에 함유된 주요 성분으로서는 hexanal $371.3\;{\mu}g/g$, 1-tridecanol $80.1\;{\mu}g/g$, (Z)-4,5-dimethyhex02-en-4-ol $72.1\;{\mu}g/g$ 등이 있었고, 그 외 다량의 alcohol, aldehydes 및 acids가 얻어졌다. SDE 추출법으로 얻어진 alcohol은 농도도 높았지만 미더덕 육향기성분의 주체가 되는 것으로 나타났다. SPME 추출법으로 얻어진 미더덕 육에는 9종의 alcohols, 1종의 acid, 1종의 aldehyde, 1종의 hydrocarbon, 1종의 ester, 1종의 amine 및 2종의 ketones이 포함되어 있었다. 이들 중 함량이 가장 높았으며 그 중 1-nonanol, 1-decanol 및 1-tridecanol이 주성분이었다. SPME법으로 얻어진 향기성분 중 1-nonanol $31.6\;{\mu}g/g$, (E)-2-butanoic acid dibutylester $20.3\;{\mu}g/g$ 및 heptadecanoic acid $26.7\;{\mu}g/g$으로 전체 향기성분 추출물의 62.1%를 차지하였다. 따라서 SPME법으로 얻어진 향기성분이 SDE법보다 추출효율은 낮았지만 원래 향에 가까운 것으로 나타났다.

Keywords

References

  1. Ahn, S. H., S. H. Jung, S. J. Kang, T. S. Jeong, and B. D. Choi. 2003. Extraction of glycosaminoglycans from Styela clava tunic. Korean J. Biotechnol. Bioeng. 18, 180-185.
  2. Allen, D. H., J. Delohery, and G. Caker. 1987. Monosodium L-glutamate-induced asthma. J. Allergy Clin. Immunol. 80, 530-537. https://doi.org/10.1016/0091-6749(87)90003-0
  3. Cadwallader, K. R., H. H. Baek, H. Y. Chung, and M. W. Moody. 1994. Contribution of lipid-derived components to the flavor of alligator meat, pp. 186-195, In Ho, C. T. and T. G. Hartman (eds.), Lipids in Food Flavor. American Chemical Society, Washington DC.
  4. Cha, Y. J., H. H. Baek, and T. C. Y. Hsieh. 1993. Volatile components in flavor concentrate from crayfish processing waste. J. Sci. Food Agric. 58, 239-243.
  5. Cha, Y. J., K. R. Cadwallader, and H. H. Baek. 1992. Volatile flavor components in snow crab cooker effluent and effluent concentrates. J. Food Sci. 58, 525-529.
  6. Cha, Y. J., W. J. Cho, and E. J. Jeong. 2006. Comparison of volatile flavor compounds in meat of the blue crab using V-SDE and SPME methods. J. Korean Fish Soc. 39, 441-446. https://doi.org/10.5657/kfas.2006.39.6.441
  7. Choi, B. D. and C. T. Ho. 1995. Volatile compounds of ascidian, Halocynthia roretzi. J. Fish Soc. 28, 761-769.
  8. Fujimoto, K., Y. Moyayama, and T. Kaneda. 1982. Mechanism of the formation of ascidian flavor in Halocynthia roretzi. Bull. Japan Soc. Sci. Fish 48, 1323-1326. https://doi.org/10.2331/suisan.48.1323
  9. Jeong, E. J., W. J. Cho, and Y. J. Cha. 2008. Volatile flavor compounds in Omandungi (Styela plicata)-Doenjang (Soybean paste) soups and stew by cooking. J. Life Sci. 18, 1570-1577. https://doi.org/10.5352/JLS.2008.18.11.1570
  10. Jeong, E. J., W. J. Cho, and Y. J. Cha. 2008. Aroma-active compounds in Omandungi (Styela plicata)-Doenjang (Soybean Paste) stew. J. Korean Fish Soc. 41, 414-418. https://doi.org/10.5657/kfas.2008.41.6.414
  11. Josephson, D. B. and R. C. Lindsay. 1987. Retro-aldol degradations of unsaturated aldehydes: Role in the formation of c4-heptenal from t2,c6-nanadienal in fish, oyster and flavors. J. Am. Oil Chem. Soc. 64, 132-138. https://doi.org/10.1007/BF02546268
  12. Jung, E. S., J. Y. Kim, E. J. Park, H. R. Park, and S. C. Lee. 2006. Cytotoxic effects from Styela clava against human cancer cell lines. J. Korean Soc. Food Sci. Nutr. 35, 823-827. https://doi.org/10.3746/jkfn.2006.35.7.823
  13. Kim, J. J., S. J. Kim, S. H. Kim, H. R. Park, and S. C. Lee. 2006. Antioxidant and anticancer activities of extracts from Styela clava according to the processing methods and solvents. J. Korean Soc. Food Sci. Nutr. 35, 278-283. https://doi.org/10.3746/jkfn.2006.35.3.278
  14. Kim, J. J., S. J. Kim, S. H. Kim, H. R. Park, and S. C. Lee. 2005. Antioxidant and anticancer activities of extracts from Styela plicata. J. Korean Soc. Food Sci. Nutr. 34, 937-941. https://doi.org/10.3746/jkfn.2005.34.7.937
  15. Kusaka, H., H. Narita, K. Iwata, and S. Ohta. 1983. Gas liquid chromatographic determination of flavor component from ascidian. Bull. Japan Soc. Sci. Fish 49, 617-620 https://doi.org/10.2331/suisan.49.617
  16. Loda, M. N., J. S. Lee, S. J. Kang, and B. D. Choi. 2006. Seasonal variation in the nutritional content of Mideodeok Styela clava. J. Fish Sci. Technol. 9, 49-56. https://doi.org/10.5657/fas.2006.9.2.049
  17. Nikerson, G. B. and S. T. Likens. 1996. Gas chromatographic evidence for occurrence of hop oil components in beer. J. Chromatography 21, 1-5.
  18. Park, S. M., B. B. Lee, Y. M. Hwang, and S. C. Lee. 2006. Quality properties of fish paste contaning Styela clava. J. Korean Soc. Food Sci. Nutr. 35, 908-911. https://doi.org/10.3746/jkfn.2006.35.7.908
  19. Reineccius, G. 2006. Changes in food flavor due to processing, pp. 108-143, In Reineccius, G. (ed.), Flavor Chemistry and Technology. CRC Press, Boca Raton, FL.
  20. Reineccius, G. 2006. Off-Flavors and taints in foods, pp. 166-200, In Reineccius, G. (ed.), Flavor Chemistry and Technology. CRC Press, Boca Raton, FL.
  21. Rha, Y. A. 2005. Trend and future of natural seasoning in Korea. Proceeding of 2005 Culinary Society of Korean Academy. October 89-97. Seoul, Korea.
  22. Satoh, N. and T. Deno. 1984. Periodic appearance and disappearance of microvilli associated with cleavage cycles in the egg of the ascidian, Halocynthia roretzi. Develop. Biol. 102, 488-492. https://doi.org/10.1016/0012-1606(84)90214-8
  23. Seo, B. Y., E. S. Jung, J. Y. Kim, E. J. Park, H. R. Park, S. C. Lee, and E. J. Park. 2006. Effect of acetone extract from Styela clava on oxidative DNA damage and anticancer activity. J. Korean Soc. Appl. Biol. Chem. 49, 227-232.