Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 18 Issue 2
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- Pages.105-109
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- 1986
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- 0367-6293(pISSN)
Volatile Components of Pinenut
잣의 향기성분(香氣成分)에 관한 연구(硏究)
- Kim, Yong-Kap (Research Laboratory, Bolak Perfumery Co., Ltd.) ;
- Chung, Kyu-Neung (Research Laboratory, Bolak Perfumery Co.,Ltd) ;
- Ishi, Hirosh (Tokyo Research Laboratory, Takasago Perfumery Co., Ltd.) ;
- Muraki, Shigeru (Tokyo Research Laboratory, Takasago Perfumery Co.,Ltd.)
- 김용갑 (보락향료공업(주) 기술연구소) ;
- 정규능 (보락향료공업(주) 기술연구소) ;
- 석정심 (일본국 고사향료공업(주) 동경연구소) ;
- 촌목반 (일본국 고사향료공업(주) 동경연구소)
- Published : 1986.04.01
Abstract
Volatile components of pinenut were identified. Pinenut was extracted by simultaneous distillation and extraction method after Soxhlet extraction. The odor profile of the extract was very similar to that of pinenut. This extract was then fractionated into four fractions by Preparative TLC. These all fractions were analyzed by a combination of glass capillary gas chromatography (FTD, FID capillary GC) and mass spectrometry. One hundred and nine components, including 26 hydrocarbons,17 esters,16 aldehydes,12 ketones,31 alcohols, 11 bases, 2 acids and 3 miscellaneous components were identified.
잣의 향기성분(香氣成分)을 추출(抽出)하는데 우선 Maillard생성물(生成物)의 영향을 피하기 위하여 Soxhlet장치(裝置)에 의한 추출후(抽出後), 수증기증류(水蒸氣蒸溜) 연속추출법(蓮續抽出法)에 의해 추출(抽出)했다. 이 추출물은 다시 Preparative, TLC에 의해 4부분(部分)으로 나누고, 이 모든 fractions을 FID/FTD capillary GC로 동시(同時) 검출(檢出)하고. GC/MS에 의해 109성분(成分)을 동정(同定)했다. 관능기별(官能基別)로 보면 탄화수소(炭化水素) 26성분(成分), aldehydes류(類) 16성분(成分), alcohols류(類) 31성분(成分), ketones류(類) 12성분(成分), esters류(類) 17성분(成分), 산류(酸類) 2성분(成分), 대기(坮基) 11성분(成分), 기타 3성분(成分)이었다.
Keywords