한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제11권5호
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- Pages.493-498
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- 1998
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
한국산 산초열매와 나무의 휘발성 향기성분
Volatile Flavor Components of Korean Sancho Fruit and Tree(Zanthoxylum schinfolium)
초록
An attempt was in this to analyzer volatile flavor components of sancho(Zanthoxylum schinfolium). Essential oils in sancho tree and fruit isolated by a simulataneous steam distillation (SDE) methods using n-pentane/diethyl ether as solvent. A total of 57 and 44 components were identified by gas chromatography(GC) and combined gas chromatography spectrometry (GC-MS), respectively. Granyl acetate(29.23%) geraniol (6.80%, p-isopropyl-2-chclohexenone(5.53%), phellandral (4.10%) in sancho fruit and 4, 6, 6-trimethyl-bicyclo(7.47%), T-carvelo(4.60%,