한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제36권6호
  • /
  • Pages.537-545
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  • 2021
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  • 1229-1153(pISSN)
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  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
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추출 방법에 따른 제주산 월동무(Raphanus sativus L.)의 향미 화합물 특성 비교 연구

A Comparative Research of Taste and Odor Compounds Characteristics in Wintering Radish (Raphanus sativus L.) Produced in Jeju Island by Various Extraction Methods

  • 홍성준 (경상국립대학교 식품과학부) ;
  • 조성민 (경상국립대학교 식품과학부) ;
  • 윤소정 (경상국립대학교 식품과학부) ;
  • 정향연 (경상국립대학교 식품과학부) ;
  • 이영승 (단국대학교 식품영양학과) ;
  • 박성수 (제주대학교 식품영양학과) ;
  • 송호수 (영산대학교 조리예술학부) ;
  • 신의철 (경상국립대학교 식품과학부)
  • Hong, Seong Jun (Department of Food Science, Gyeongsang National University) ;
  • Jo, Seong Min (Department of Food Science, Gyeongsang National University) ;
  • Yoon, Sojeong (Department of Food Science, Gyeongsang National University) ;
  • Jeong, Hyangyeon (Department of Food Science, Gyeongsang National University) ;
  • Lee, Youngseung (Department of Food Science and Nutrition, Dankook University) ;
  • Park, Sung-Soo (Department of Food Science and Nutrition, Jeju National University) ;
  • Song, Ho-Su (Division of Culinary Arts, Youngsan University) ;
  • Shin, Eui-Cheol (Department of Food Science, Gyeongsang National University)
  • 투고 : 2021.10.26
  • 심사 : 2021.11.30
  • 발행 : 2021.12.30
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초록

본 연구는 전자 센서를 이용하여 다양한 추출방법에 따른 무 추출물들의 향미 특성을 조사하였다. 무의 신맛은 무 흰색 부위의 열수 추출물이 6.9의 센서 값을 나타내어 가장 높았다. 신맛은 8.0의 센서 값을 나타내어 무 초록색 부위의 콜드 브루 추출물이 가장 높았다. 감칠맛은 무 흰색 부위의 열수 추출물이 8.3의 센서 값을 나타내어 가장 높았다. 단맛은 무 초록색 부위의 콜드 브루 추출물이 6.8의 센서 값으로 가장 높은 값을 나타내었고, 쓴맛은 무 초록색 부위의 고온 가압 추출물이 7.5의 센서 값으로 가장 높은 값을 나타내었다. 전자코를 이용하여 무 추출물들에서 총 16개의 휘발성 향기성분을 확인하였다. 무 추출물 속 휘발성 향기성분들 중 methanethiol이 주요한 향기성분으로 확인되었다. 본 연구에서 확인된 결과들은 무 추출물의 향미 특성에 대한 기초 연구 자료로 활용될 수 있을 것으로 판단된다.

This study investigated the characteristics of taste and flavor in various wintering-radish extracts using electronic sensors. Sourness showed the highest sensor value (6.9) in hot brewed extracts of white radish part. Saltiness showed the highest sensor value (8.0) in cold brewed extracts of green radish part. Umami showed the highest sensor value (8.3) in hot brewed extracts of white radish part. Sweetness showed the highest sensor value (6.8) in cold brewed extracts of green radish part. Bitterness showed the highest sensor value (7.5) in espresso extracts of green radish part. A total of 16 volatiles were identified using electronic nose. Among these volatile compounds in radish extracts, methanethiol was found to be the predominant volatile compound. These sensory characteristics in radish extracts can be used as basic research data in the food industry.

키워드

과제정보

본 논문은 농촌진흥청 연구사업(PJ01496201)의 지원에 의해 이루어진 것임.

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