Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Quantitative Determination of Flavor Constituents of Korean Milgam (Citrus unshiu) Juice

밀감 쥬스 향기(香氣) 성분(成分)의 정량(定量)

  • Kim, H. (Department of Chemical Engineering, Ajou Institute of Technology) ;
  • Jo, D.H. (Department of Chemical Engineering, Ajou Institute of Technology) ;
  • Park, Y.H. (Department of Chemical Engineering, Ajou Institute of Technology) ;
  • Lee, C.Y. (College of Agriculture, Seoul National University) ;
  • Lee, Y.H. (Korea Institute of Science and Technololgy)
  • 김호 (아주 공과대학 화공과) ;
  • 조도현 (아주 공과대학 화공과) ;
  • 박연희 (아주 공과대학 화공과) ;
  • 이춘영 (서울대학교 농과대학 농화학과) ;
  • 이양희 (한국과학 기술연구소 식품공학 연구실)
  • Published : 1980.06.30
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Abstract

The flavor constituents of Korean Milgam were extracted with a nitrogen gas stream under partial vacuum and identified by gas liquid chromatography. By employing the extraction coefficient, it was possible to determine the concentration of components in Milgam as well as in the extracts. Among 53 GLC peaks, 26 components were identified. Ethanol was the most abundant component (140ppm), followed by limonene (120ppm). These two were the most important flavor constituents.

제주산 밀감 juice의 향기성분을 질소 gas로 추출하여 gas liquid chromatography로 동정하였고 각 성분의 extraction coefficient를 사용하여 함량을 구하였다. 50여개의 peak중 26성분을 동정하였다. 향기성분중 ethanol이 140ppm이며 limonene이 120ppm으로 이 두 성분이 가장 중요한 성분으로 밝혀졌다.

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