한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권4호
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- Pages.894-898
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- 1999
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- 0367-6293(pISSN)
옥죽차의 향기성분
Aroma Components of Ookjook Tea (Polygonatum Involucratum Maxim)
- Choi, Sung-Hee (Department of Food Science and Nutrition, Dong-Eui University) ;
- Baik, Young-Keun (Department of Food Science and Nutrition, Dong-Eui University)
- 발행 : 1999.08.31
초록
둥굴레속 중에서도 흔하지 않는 용둥굴레(약초로 다룰 때는 옥죽이라고도 함)를 이용하여 제조되는 옥죽차를 사용하여 향기성분의 연구를 행하였다. 옥죽차의 제조법은 천성산 일대에서 인공재배하여
Aroma components of Ookjook tea made from Polygonatum involucratum Maxim roots were collected and identified. The extraction of aroma compounds was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by GC and GC-MS. The most abundant aroma components of this tea were furanic compounds including 2-furfural, 2-methyl-dihydro-3(2H)-furanone, 2-acetylfuran and 5-methylfurfural. These compounds seem to be originated from the thermal degradation of carbohydrates during the roasting process. Alkylpyrazines and acids including propionic acid increased slightly during the period of manufacturing process of Ookjook tea. Furanic compounds originated from the thermal degradation of carbohydrates and alkypyrazines from aminocarbonyl reaction seemed to be the important contributors to the aroma of the Ookjook tea.