Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 26 Issue 6
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- Pages.709-712
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- 1994
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- 0367-6293(pISSN)
Flavor Components of Citron Juice as Affected by the Extraction Method
착즙방법에 따른 유자과즙의 향기 성분에 관한 연구
- Jeong, Jin-Woong (Korea Food Research Institute) ;
- Lee, Young-Chul (Korea Food Research Institute) ;
- Jung, Sung-Woon (Korea Food Research Institute) ;
- Lee, Kyung-Mee (Korea Food Research Institute)
- Published : 1994.12.01
Abstract
The volatile components of citron juice juice extracted by three methods, which were Rotary-crushing and screening method (method I), Pressing method (method II) and Belt pressing method (method III), were analyzed with GC and GC/MS. Juice extracted by method III had more components of flavor than those by methods I and II. Also, the contents of total volatile components in method III were about 1.36 and 1.59 times than those in methods I and II, respectively. Limonene in juice extracted by method III was predominantly occupied, amount of which was 76.87%. Other important components were terpene hydrocarbons, such as
유자과즙 이용성 확대 방안의 일환으로 착즙방식에 따른 유자과즙의 향기성분을 비교 분석하기 위해 회전식 마쇄착즙, 압착식 및 벨트식 착즙방법을 사용하여 유자과즙을 착즙하였으며 이들 시료를 GC/MS로 향기성분을 분석한 결과, 벨트식 착즙방법에서 보다 많은 향기성분 peak가 확인되었고, 향기성분에 대한 회수함량도 벨트식에서 가장 많아 회전식 마쇄 착즙방식의 약 1.36배, 압착식의 약 1.59배 정도로 나타났다. 그 조성은 주로 limonene이 76.87%로 가장 높고 그 외에