Journal of agriculture & life science (농업생명과학연구)

Institute of Agriculture & Life Science, Gyeongsang National University (경상대학교 농업생명과학연구원)
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Volatile Flavor Constituents of the Low-Salt Fermented Ascidian

저염 우렁쉥이 젓갈의 휘발성성분

  • Hwang, Seok-Min (Dept. of Hotel Culinary & Bakery, Changshin College) ;
  • Kim, Yeong-A (Animal Plant & Fisheries Quarantine & Inspection Agency) ;
  • Ju, Jong-Chan (Dept. of Hotel Culinary & Bakery, Changshin College) ;
  • Lee, So-Jeong (Dept. of Seafood Science and Technology, Gyeongsang National Univ.(Insti. of Agri. and Life Sci.)) ;
  • Choi, Jong-Duck (Dept. of Seafood Science and Technology, Gyeongsang National Univ.(Insti. of Agri. and Life Sci.)) ;
  • Oh, Kwang-Soo (Dept. of Seafood Science and Technology, Gyeongsang National Univ.(Insti. of Agri. and Life Sci.))
  • 황석민 (창신대학 호텔조리제빵과) ;
  • 김영아 (농림수산검역검사본부) ;
  • 주종찬 (창신대학 호텔조리제빵과) ;
  • 이소정 (경상대학교 해양식품공학과(농업생명과학연구원)) ;
  • 최종덕 (경상대학교 해양식품공학과(농업생명과학연구원)) ;
  • 오광수 (경상대학교 해양식품공학과(농업생명과학연구원))
  • Received : 2011.10.25
  • Accepted : 2011.12.20
  • Published : 2011.12.30
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Abstract

In order to elucidate a flavor characteristics of the low-salt fermented ascidian (LFA), a volatile flavor constituents were extracted and analyzed by SDE apparatus and GC/MS. Salinity, pH and volatile basic nitrogen of the LFA were 8.0%, 5.17 and 23.0 mg/100 g, respectively. Total content of volatile flavor compounds identified from the LFA was $1,221.42{\mu}g/100g$ as cyclohexanol (internal standard), it were composed of 23 alcohols ($644.85{\mu}g/100g$) such as 1-octanol and 2-pentanol, 16 acids ($293.91{\mu}g/100g$) such as 2-hydroxy-propanoic acid and butanoic acid, 15 aldehydes ($153.61{\mu}g/100g$) such as trans-2-hexanal and benzaldehyde, 29 hydrocarbons ($97.65{\mu}g/100g$) such as 1,4-dimehyl-cyclooctane and 1-nonene, six aromatic compounds ($6.20{\mu}g/100g$), two esters ($2.07{\mu}g/100g$), two nitrogen-containing compounds ($19.09{\mu}g/100g$) and three micellaneous compounds ($4.04{\mu}g/100g$).

저염 우렁쉥이 젓갈의 풍미발현물질을 구명하기 위해 SDE apparatus, GC 및 GC/MS를 이용하여 저염 우렁쉥이 젓갈 특유의 향기성분을 추출, 분리 및 동정하였다. $5^{\circ}C$에서 15일간 숙성시킨 저염 우렁쉥이 젓갈의 pH는 5.17, 염도는 8.0%, 휘발성염기질소의 함량은 23.0 mg/100 g이었다. 저염 우렁쉥이 젓갈의 향기성분으로 총 96 성분이 동정되었고, 총함량은 $1,221.42{\mu}g/100g$-cyclohexanol이었다. 이들 화합물의 종류와 함량을 group별로 분류하면 alcohol류 23종, acid류 16종, aldehyde류 15종, hydrocarbon류 29종, 방향족 화합물 6종, ester류 2종, 함질소 화합물 2종 및 기타 3종으로 구성되어 있었는데, 계수적인 측면에서 가장 많은 화합물은 hydrocarbon류였고, 양적인 측면에서 가장 많은 화합물은 1-octanol을 위주로 한 alcohol류였다. 저염 우렁쉥이 젓갈의 향기발현에는 alcohol류를 위주로 여기에 aldehyde류, acid류, 방향족 화합물, ester류 및 함질소 화합물 등이 관여하며, 이들 성분이 서로 조화를 이루어 저염 우렁쉥이 젓갈의 독특한 향기를 발현한다고 생각되었다.

Keywords

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