Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 5
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- Pages.1006-1011
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- 1998
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- 0367-6293(pISSN)
Volatile Flavor Components in Various Varieties of Pear (Pyrus pyrifolia N.)
배의 품종별 휘발성 향기성분
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Lee, Hae-Jung
(Department of Food and Nutrition, Chosun University) ;
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Park, Eun-Ryong
(Department of Food and Nutrition, Chosun University) ;
- Kim, Sun-Min (Department of Food and Biotechnology, Dongshin University) ;
- Kim, Ki-Yeol (Naju Pear Research Center) ;
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Lee, Myung-Yul
(Department of Food and Nutrition, Chosun University) ;
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Kim, Kyong-Su
(Department of Food and Nutrition, Chosun University)
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이해정
(조선대학교 식품영양학과) ;
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박은령
(조선대학교 식품영양학과) ;
- 김선민 (동신대학교 식품생물공학과) ;
- 김기열 (나주배연구소) ;
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이명렬
(조선대학교 식품영양학과) ;
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김경수
(조선대학교 식품영양학과)
- Published : 1998.10.01
Abstract
Volatile flavor components in three varieties (shingo(niitaka), mansamgil (okusankichi) and chuwhang pears) of Pear (Pyrus pyrifolia N.) were extracted for 24 hours with pentane-diethylether (1 : 1, v/v) using the LLEP (liquid-liquid extraction & perforation). Neutral fraction was separated from the extract and then analyzed by GC-FID and GC/MS equipped with a fused silica capillary column (Carbowax 20M, HP). Individual components were identified by mass spectrometry and their retention indices. The totals of 52, 47 and 22 volatiles were identified in shingo, mansamgil and chuwhang pears, respectively. Ethyl acetate, propyl acetate, hexanal, 1-hexanol, ethyl butanoate, ethyl-3-hydroxy butanoate, ethyl-2-hydroxy propanoate were the main components in each samples, though there were several differeces in composition of volatile compounds. Total contents of volatile components isolated in shingo, mansamgil and chuwhang pears were 6.972, 2.776 and 2.653 mg/kg of pears.
신고, 만삼길, 추황배의 휘발성 향기성분을 LLEP 방법으로 추출하였고 GC의 RI와 GC/MS 분석에 의하여 동정하였다. 신고, 만삼길, 추황배에서 52종, 47종, 22종의 화합물이 분리동정되었고, 신고의 향기성분으로 alcohol류 20종, ester류 16종, hydrocarbon류 7종, acid류 6종, aldehyde류 2종, ketone류 1종이 확인되었다. 이 중에서 ethyl acetate, ethyl butanoate, hexanal, 1-hexanol, ethyl-3-hydroxy butanoate, ethyl-3-hydroxy nonanoate가 신고의 주요 향기성분으로 여겨졌다. 만삼길에서 분리동정 된 향기성분으로 alcohol류 23종, acid류 8종, ester류 5종, hydrocarbon류 5종, aldehyde류 4종, ketone류 2종이 동정되었다. 이 중에서 ethyl acetate, hexanal, ethyl-2-hydroxy propanoate, methyl eugenol, 2-pentanol, cis-3-hexenol, propyl acetate가 만삼길의 향기에 기여하는 것으로 여겨졌다. 추황배에서 분리동정 된 향기성분으로 ester류 6종, alcohol류 6종, acid류 6종, aldehyde류 3종, hydrocarbon류가 1종이 동정되었다. 이 중에서 ethyl acetate, propyl acetate, hexanal, 1-dodecanol, ethyl butanaote가 추황배의 주요 향기성분으로 간주되었다. 신고, 만삼길, 추황배에서 추출된 휘발성 향기성분의 함량은 각각 6.972, 2.776, 2.653 mg/kg을 차지하였다.