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Reverse osmosis causes change in volatile compounds in onion juice

역삼투압법에 의한 양파착즙액의 휘발성 성분 변화

  • Shim, Zen (Sempio Fermentation Research Center) ;
  • Jeon, Myeong-Hee (Sempio Fermentation Research Center) ;
  • Lee, Dae-Hee (Sempio Fermentation Research Center) ;
  • Kim, Yong-Seok (Department of Food Science and Technology, Ewha Womans University) ;
  • Lee, Sang-Mi (Department of Food Science and Technology, Ewha Womans University) ;
  • Choi, Jung-Min (Department of Food Science and Technology, Ewha Womans University) ;
  • Jang, Eun-Ji (Department of Food Science and Technology, Ewha Womans University)
  • Received : 2018.11.19
  • Accepted : 2019.01.25
  • Published : 2019.02.28

Abstract

Reverse osmosis (RO) was applied to onion juice to produce concentrated onion juice with improved flavor. The volatile compound profiles of concentrated onion juice and onion juice were compared using solvent-assisted flavor evaporation followed by gas chromatography-mass spectrometry. Onion juice and RO-concentrated onion juice contained 48 and 62 distinct volatile compounds, respectively, and included alcohols, aldehydes, esters, terpenes, furans, ketones, acids, hydrocarbons, and sulfur-containing compounds. The RO-concentrated onion juice contained a greater number of volatile flavor compounds than did onion juice. Notably, sulfur-containing compounds, which are characteristic volatile flavor compounds in raw onions, were more abundant in the RO-concentrated onion juice than in onion juice. The volatile compound composition indicates that RO-concentration produces good quality onion juice.

비가열 방식의 역삼투압법으로 제조한 양파농축액의 휘발성 성분 변화를 알아보기 위하여 양파착즙액과 역삼투압 양파농축액을 SAFE로 휘발성 성분을 추출하였고, 이를 GC-MS로 분석하였다. 양파착즙액과 양파농축액에서 각각 48종과 62종의 휘발성성분을 동정하였다, 휘발성 성분 중 sulfur-containing compounds를 19종 검출하였고. 양파의 특징적인 향기성분으로 알려진 11종은 약 1.7-1,664배로 증가하였으며, 또한 양파착즙액에서 검출되지 않았던 휘발성 성분이 양파농축액에서 14종이 검출되었다. 이는 역삼투압법을 이용한 양파 농축액이 향미성분의 변성이 적어, 양파 고유의 향미를 갖는 농축액 제조에 응용할 수 있으며, 미량의 휘발성 성분을 분석하는 전처리 방법으로 바람직한 영향을 줄 것으로 생각한다.

Keywords

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Fig. 1. Schematic diagram of batch MF and RO system.

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Fig. 2. GC-MS chromatogram of sulfur-containing compounds in onion juice & onion juice by reverse osmosis (I.S: internal standard)

Table 1. Specification of the membrane module used in micro filteration and reverse osmosis

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Table 2. Comparison of volatile compounds of onion juice by reverse osmosis system

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Table 2. Continued

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Table 3. Comparision of sugar contents in onion juice andconcentrated onion juice by RO system

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