한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제30권4호
  • /
  • Pages.788-795
  • /
  • 2017
  • /
  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

초산 발효과정 중 양파착즙액 휘발성 향기성분 변화

Flavor Components of Acetic Fermented Onion Extracts

  • 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 : 2017.04.07
  • 심사 : 2017.07.04
  • 발행 : 2017.08.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This research has attempted to investigate the volatile flavor compounds of onion products through acetic fermentation, and to create a natural beverage with beneficial biological properties which can also fulfill customer quality standards. Onion products (OAF (M): Onion extracts at five days of acetic fermentation, OAF (F): Onion extracts at ten days of acetic fermentation) were produced by acetic fermentation. Volatile flavor compounds from onion extracts, OAF (M) and OAF (F) were used by Mixxor liquid extractions and analyzed by GC/MSD. Compounds of 49, 75 and 69 were identified in onion extracts, OAF(M) and OAF(F) respectively. Among the major volatile flavor compounds classes, sulfur containing compounds (36.7%), acids (31.2%) and aldehydes (13.5%) in onion extracts were changed into acids (69.6%) and alcohols (24.6%) in OAF (M) and acids (80.6%) and alcohols (15.5%) in OAF (F). During acetic fermentation acetic acid, 1,3-butanediol (odorless) and 2,3-butanediol (onion flavor) increased remarkably, sulfur-containing compound such as 2,5-dimethylthiophene having anti-oxidant activities was detected by fermentation.

키워드

참고문헌

  1. Block E, Zhao SH. 1990. Onion essential oil chemistry. cis- and trans-2-mercapto-3,4-dimethyl-2,3-dihydrothiophene from pyrolysis of bis (1-propenyl) disulfide. Tetrahedron Lett 31:4999-5002 https://doi.org/10.1016/S0040-4039(00)97788-8
  2. Carballo J. 2012. The Role of Fermentation Reactions in the Gereration of Flavor and Aroma of Foods. pp.67. CRC Press. Taylor & Francis Group
  3. Cha YJ, Kim H, Park SY, Kim SJ, Yoo YJ. 2000. Identification of irradiation-induced volatile flavor compounds in beef. J Korean Soc Food Sci Nutr 29:1050-1056
  4. Choi CG. 2015. A Guide for Farming-Onion Management pp.40. Rural Development Administration
  5. de Groot H, Rauen U. 1998. Tissue injury by reactive oxygen species and the protective effects of flavonoids. Fundam Clin Pharmacol 12:249-255 https://doi.org/10.1111/j.1472-8206.1998.tb00951.x
  6. Eiserich JP, Shibamoto T. 1994. Sulfur-containing heterocyclic compounds with antioxidative activity formed in Maillard reaction model systems in sulfur compounds in foods. Mussinan CJ, Keelan ME, eds. American Chemical Society. Washington, DC. pp.247-257
  7. Firmenich SA. 1991. Coffee, Cocoa, and Tea in Volatile Compounds in Food and Beverages, Maarse H, ed. Marcel Dekker, Inc, New York. pp.617-669
  8. Flavornet. 2009. Ordarant information. Avaialable from http://www.flavornet.org [cited 20 November 2009]
  9. Galetto WG, Hoffman PG. 1976. Synthesis and flavor evaluation of some alkylthiophenes. Volatile components of onion. J Agric Food Chem 24:852-854 https://doi.org/10.1021/jf60206a035
  10. Guk SY, No SJ, Lee HY, Han ES, Kim RI. 2015. 2015 Agricultural Outlook Korea pp.460-461. Rural Econovic Institute
  11. Gyawalia R, Seoa HY, Leeb HJ, Songc HP, Kim DH, Byunc MY, Kim KS. 2006. Effect of g-irradiation on volatile compounds of dried welsh onion (Allium fistulosum L.). Radiation Physics and Chemistry 75:322-328 https://doi.org/10.1016/j.radphyschem.2005.07.001
  12. Hoekman MJ, Fagan GL. Webb AD, Kepner RE. 1982. Synthesis of homologs of 4,5-dihydroxy- and 4-hydroxy-5-oxohexanoic acid gamma-lactones. J Agric Food Chem 30:920-924 https://doi.org/10.1021/jf00113a028
  13. Jang HW, Ka MH, Lee KG. 2008. Antioxidant activity and characterization of volatile extracts of Capsicum annuum L. and Allium spp. Flavour Fragr J 23:178-184 https://doi.org/10.1002/ffj.1872
  14. Janssen K, Mensink R, Cox F, Harryvan J, Hovenior R, Hollman P, Katan M. 1998. Effects of the flavonoids quercetin and apigenin on hemostasis in healthy volunteers: Results from an in vitro and a dietary supplement study. Am J Clin Nutr 2:255-262
  15. Jeong EJ, Cha YJ. 2017. Volatile flavor compounds of onion extracts during alcohol fermentation. Korean J Food Nutr 30:120-128 https://doi.org/10.9799/ksfan.2017.30.1.120
  16. Klim M, Nagy S. 1992. Analysis of orange juice volatiles (comparison of extraction with freon 113 and ethyl acetate). Proc Fla State Hort Soc 105:110-112
  17. Lee HY, Jeong EJ, Jeon SY, Cha YJ. 2008. Comparison of volatile flavor compounds of domestic onions. J Life Science 18:1712-1717 https://doi.org/10.5352/JLS.2008.18.12.1712
  18. LRI and Odour Database. 2009. Available from http://www.odour.org.uk [cited 20 November 2009]
  19. Ministry Republic of Korea for Food, Agriculture, Forestry and Fisheries (MFAFF). 2007. Registering of Health Functional Food Materials screened from Domestic Agricultural Products as raw Materials of Health Functional Foods. pp.133.
  20. Mulbauer RC, Li F. 1999. Effect of vegetables on bone metabolism. Nature 401:343-344 https://doi.org/10.1038/43824
  21. Nykaken L, Nykaken I. 1991. Distilled Beverages in Volatile Compunds in Food and Geverages, Maarse H, ed. Marcel Dekker, Inc, New York. pp.547-580
  22. Odor Descriptors. 2009. The good scents company information listings. Available from http://www.thegoodscentscompany.com [cited 20 November 2009]
  23. Ordarant information. Avaialable from http://www.flavornet.org [cited 20 November 2009]
  24. Park ER, Ko CN, Kim SH, Kim KS. 2001. Analysis of volatile organic components from fresh and decayed onions. J Korean Soc Food Sci Nutr 30:1011-1020
  25. Park YS. 2014. Separation of Acetic Acid Bacteria with Excellent Efficacy and Its Use Onion Vinegar Beverage Development. 2014 Basic Research Projects Series. pp.10. Yulchon Foundation
  26. PubChem. 2017. The PubChem compounds information. Available from http://pubchem.ncbi.nlm.nih.gov [cited 20 February 2017]
  27. Sheela CG, Kumud K, Augusti KT. 1995. Anti-diabetic effects of onion and garlic sulfoxide amiono acids in rats. Planta Med 61:356-357 https://doi.org/10.1055/s-2006-958099
  28. Suzuki Y, Masashi I, Segami T, Ito M. 1998. Anti-ulcer effects of antioxidant, quecetin, ${\alpha}$-tocopherol, nifedipine and tetracycline in rats. Jpn J Pharmacol 78:435-441 https://doi.org/10.1254/jjp.78.435
  29. Timothyl MC, O'dowd M, Melleric D. 1981. Effects of pH and sugar on acetoin production from citrate by Leuconostoc lactis. Applied and Environmental Microbiology 41:1-8
  30. USA beverage market news (UBMN) in KOTRA. 2017. Available from http://news.kotra.or.kr/user/globalBbs/kotranews/4/global-BbsDataView.do?setIdx=243&dataIdx=149898 [cited 20 February 2017]