Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Changes of Volatiles from Apple Fruits during Maturity and Storage -Part. I. Identification and Determination of Volatiles in the Fruits-

사과 성숙(成熟) 및 저장중(貯藏中) 향기성분(香氣成分)의 변화(變化) -제일보(第一報). 과실(果實) 성숙중(成熟中) 향기성분(香氣成分)의 동정(同定) 및 정량(定量)-

  • Shim, Ki-Hwan (Dept. of Food Science and Technology, College of Agriculture, Gyeongsang National University) ;
  • Sohn, Tae-Hwa (Dept. of Food Science and Technology, College of Agriculture, Kyungpook National University) ;
  • Kim, Myung-Chan (Dept. of Food Science and Technology, College of Agriculture, Gyeongsang National University) ;
  • Kang, Shin-Kwoen (Dept. of Food Science and Technology, College of Agriculture, Gyeongsang National University) ;
  • Park, Seok-Kyu (Dept. of Food Science and Technology, College of Agriculture, Gyeongsang National University)
  • 심기환 (경상대학교 농과대학 식품가공학과) ;
  • 손태화 (경북대학교 농과대학 식품가공학과) ;
  • 김명찬 (경상대학교 농과대학 식품가공학과) ;
  • 강신권 (경상대학교 농과대학 식품가공학과) ;
  • 박석규 (경상대학교 농과대학 식품가공학과)
  • Published : 1984.03.31
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Abstract

Volatiles from Mallus pumila Miller Var. Fuji, Ralls Janet and Jonathan during maturity were examined. The volatiles of apples were collected by the headspace trapping method using. Tenax GC and identified by gas liquid chromatography and GC-mass spectrometry. Among over 34 GLC peaks, 23 esters, 9 alcohols and 2 aldehydes were identified. The quantity of volatiles produced was increased in proportion to the degree of maturity, and 1-butanol, isobutyl butyrate, 2-pentanol, ethyl valerate and hexanal were major.

우리 나라에서 비교적 생산량이 많은 사과과실 3품종(Fuji, 홍옥, 국광)을 대상으로 향기성분을 분리 및 동정하고, 또한 성숙시기별로 향기성분의 함량변화를 측정하였다. 향기성분은 30종 이상 분리되었고 그 중 ester 23종, alcohol 9종 및 aldehyde 2종을 동정하였다. 성숙중 향기성분의 종류와 함량은 증가하였으며 1-butanol, isobutyl butyrate, 2-pentanol, ethyl valerate 및 hexanal 등의 함량이 많았다.

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