Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 4
- /
- Pages.626-629
- /
- 1997
- /
- 0367-6293(pISSN)
Comparative Studies on the Aroma and Taste Components of Korean and Imported Kiwifruits
한국산 및 수입 양다래의 향미성분의 비교
- Kim, Jung-Min (Department of Food and Nutrition, Hanyang University) ;
- Ko, Young-Su (Department of Food and Nutrition, Hanyang University)
- Published : 1997.08.01
Abstract
This study was carried out to investigate the differences of aroma and taste components among three kinds of kiwifruits from Korea, New Zealand and California. The moisture contents, pH, titratable acidity, organic acid, free sugar and volatile aromas were compared. The free sugar and organic acid were measured simultaneously by GC. Volatile aromas were extracted by simultaneous distillation and extraction and analyzed by GC and GC/MS. The moisture contents, pH and titratable acidity showed almost no differences among the three samples. Among the organic acids, malic acid contents were different. Citric acid contents were similar level. Quinic acid in Korean kiwifruits was extremely low compared to other samples. The total sugar contents were similar in three kiwifruit groups. The composition of major flavor components such as ethyl butanoate, hexanal, propyl butanoate, ethyl pentanoate, 2-hexenal, hexanol, hexanal, linalool oxide, methyl benzoate were different among Korean, New Zealand and California Kiwifruits.
본 연구에서는 국내에서 재배되고 있는 양다래와 뉴질랜드, 캘리포니아에서 수입되는 양다래(고형분의 함량,