한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제30권1호
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  • Pages.120-128
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  • 2017
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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알코올 발효과정 중 양파착즙액 휘발성 향기성분 변화

Fermented Production of Onion Vinegar and Its Biological Activities

  • 정은정 (창신대학교 식품영양학과) ;
  • 차용준 (창원대학교 식품영양학과)
  • Jeong, Eun-Jeong (Dept. of Food Science and Nutrition, Changshin University) ;
  • Cha, Yong-Jun (Dept. of Food and Nutrition, Changwon National University)
  • 투고 : 2016.12.19
  • 심사 : 2017.02.08
  • 발행 : 2017.02.28
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초록

This study aimed to provide volatile flavor compounds of three onion products through thermal process and alcohol fermentation, to meet the quality standard of onion products. The identified components of onion extracts (OE) included 49 (18 sulfur-containing compounds, 5 alcohols, 8 acids, 3 ketones, 4 esters, 4 aromatic compounds, 2 aldehydes, 1 pyrazines and 4 miscellaneous compounds), and 55 (17 sulfur-containing compounds, 15 alcohols, 5 acids, 11 ketones, 3 aromatic compounds, 2 aldehydes and 1 pyrazine) in autoclave-sterilized onion extracts (SOE); and 69 (10 sulfur-containing compounds, 27 alcohols, 11 acids, 11 ketones, 6 esters, 1 aromatic compound and 3 pyrazines) in onion wine (OW), respectively. Among the major flavor classes, sulfur-containing compounds (36.8%), acids (31.3%) and aldehydes (13.6%) in OE were changed to alcohols (46.5%) and ketones (27.3%) in SOE whereas, alcohols (56.3%) and acids (26.6%) in OW. Moreover, 1,3-butanediol, 2,3-butanediol, and 3-hydroxy-2-butanone were highly detected in SOE whereas, acetic acid, 3-methylbutanol, 2-phenylethanol and 1,2,3-propanetriol in OW.

키워드

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피인용 문헌

  1. 초산 발효과정 중 양파착즙액 휘발성 향기성분 변화 vol.30, pp.4, 2017, https://doi.org/10.9799/ksfan.2017.30.4.788