Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Changes of Flavor Component in Tomato Fruits during Subatmospheric Pressure Storage

감압저장 중 토마토과실의 향기성분의 변화

  • Sohn, Tae-Hwa (Department of Food Science and Technology, College of Agriculture, Kyungpook National University) ;
  • Cheon, Sung-Ho (Department of Food Science and Technology, College of Agriculture, Kyungpook National University) ;
  • Choi, Sang-Won (Department of Food Science and Technology, College of Agriculture, Kyungpook National University) ;
  • Moon, Kwang-Deok (Department of Food Science and Technology, College of Agriculture, Kyungpook National University)
  • 손태화 (경북대학교 농과대학 식품공학과) ;
  • 천성호 (경북대학교 농과대학 식품공학과) ;
  • 최상원 (경북대학교 농과대학 식품공학과) ;
  • 문광덕 (경북대학교 농과대학 식품공학과)
  • Published : 1988.09.30
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Abstract

The kinds of volatiles in tomato fruits during storage were increased with the period of climacteric rise. The increasing and decreasing rate of their contents were slower under subatmospheric pressure-low temperature (SAP-L) than under normal atmospheric pressure-normal temperature (NAP-N). High contents of 2-hexanone, n-pentanol, and ethanol were decreased at the early period of storage and then increased. The content of n-octanol and furfural were increased, while that of n-butanol, cyclohexanone, and phenylacetaldehyde was decreased during storage. On the other hand, the content of trans, trans-2,4-decadienol, benzyl alcohol, and 2-heptanone was not changed during storage.

토마토 과실의 저장 중 향기물질은 호흡 Climaceteric peak 시기와 함께 그 종류가 증가하였고 SAP-L이 NAP-N보다 향기성분 함량의 증가폭이 완만하였다. 향기성분 중 함량이 많은, 2-hexanone, n-propanol, n-pentanol 및 ethanol은 저장초기에 감소한 후 증가하였고, n-octanol과 furfural은 저장 전반에 걸쳐 증가한 반면 n-butanol, cyclohexanone 및 phenylacetaldehyde 등은 감소하였으며 trans, trans-2,4-decadienal, bensyl alcohol 및 2-heptanone 등은 거의 변화가 없었다.

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