한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제27권5호
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- Pages.736-741
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- 1995
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- 0367-6293(pISSN)
결명자 종실의 볶음조건에 따른 향기성분 변화
Changes of Volatile Flavor Components on Roasting Conditions in Cassia tora Seeds
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Kim, Jong-Kuk
(Department of Food Science and Technology, Kyungpook National University) ;
- Hawer, Woo-Derck (Korea Food Research Institute) ;
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Ha, Jae-Ho
(Korea Food Research Institute) ;
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Moon, Kwang-Deok
(Department of Food Science and Technology, Kyungpook National University) ;
-
Chung, Shin-Kyo
(Department of Food Science and Technology, Kyungpook National University)
- 발행 : 1995.10.31
초록
결명자의 볶음조건이 결명자의 휘발성 향기성분 생성에 미치는 영향을 조사하기 위하여 볶음처리전의 결명자와 볶음온도를
This study was conducted to investigated the change of volatile flavor components of Cassia tora seeds during roasting treatments. The flavor components of Cassia tora seeds were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC/MS). Among the flavor compounds collected by simultaneous steam distillation and extraction(SDE) method, 38 components were separated and identified. They consisted of 3 pyrazines, 4 pyrroles or pyridine, 4 alcohols, 11 aldehydes or ketones, 9 furans or phenols and 7 others. The flavor compounds collected from unroasted Cassia tora seeds were 7 components. During roasting process, many other flavor components were formed and increased in their contents. The contents of pyrazines and furans were highest and increased conspicuously, whereas, the contents of aldehydes, ketones, alcohols and pyridines were not increased significantly.