Volatile Flavor Components in Korean Salt-Fermented Anchovy

한국산 멸치젓의 휘발성 향기성분에 관한 연구

Volatile components in Korean salt-fermented anchovy were analyzed by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. Seventy-three volatile compounds were detected in sample. Among these, 58 compounds were positively identified and were composed mainly of aldehydes, ketones, alcohols, nitrogen-containing compounds, esters, sulfur-containing compounds, furans and miscellaneous compounds. The amounts of aldehydes was the highest in flavor compounds detected in sample and next followed by alcohols, furans, esters and ketones. In particular, the following high ratios were observed : 3-methylbutanal, 1-penten-3-ol, ehtylacetate, 2-ethylfuran.

한국산 멸치젓의 휘발성 성분을 SDE/GC/MSD로 분석한 결과 총 73개의 화합물이 검출되었으며 aldehyde류(17종), ketone류(10종), alcohol류(12종), N-함유 화합물류(8종), ester류(7종), S-함유 화합물류(5종), furan류(5종) 및 alkane류를 포함한 9종의 기타화합물로 구성되어 있었다. 이중 58종의 화합물은 표준품과의 Rl로서 동정되었으며 나머지는 database에 의한 PBM search로서 잠정적으로 동정되었다. 함량면에서는 aldehyde류가 가장 많았고 다으으로 alcohol류, furan류, ester류, ketone류 순이였다. 특히 3-methylbutanal, 1-penten-3-ol, ehtylacetate, 2-ethylfuran 등의 화합물의 함량이 많았다.