Food Science and Preservation (한국식품저장유통학회지)
- Volume 7 Issue 4
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- Pages.366-372
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- 2000
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Volatile Flavor Components in Various Varieties of Grape(Vitis vinifera L.)
포도의 품종별 휘발성 향기성분 분석
Abstract
Volatile flavor components in three grape(Vitis vinifera L.) varieties were extracted by SDE(Simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether(1:1, v/v) as an extract solvent. Grapes of the following varieties were studies : Blackolympia, Campbell and Delaware. The volatile extracts were analyzed by GC-FID and GC/MS. The totals of 77, 72 and 74 volatile flavor components were identified in Blackolympia, Campbell and Delaware, respectively. (E)-2-Hexenal(20.36%), diethylacetal(18.03%), hexanal and ethyl acetate were contained as the main compounds of Blackolympia. In Campbell, ethyl acetate(30.81%) was relatively more abundant than other compounds and among functional groups, C
SDE 방법으로 추출한 블랙올림피아, 캠벨, 델라웨어의 향기성분을 분석하여 각각 77종, 72종, 74종의 휘발성 향기성분을 분리.동정하였다. 블랙올림피아의 주요향기성분으로 (E)-2-hexenal(20.36%), diethylacetal(18.03%), hexanal, ethyl acetate가 다량 함유되어 있었다. 캠벨에서는 에스터류로써 30.81%를 나타낸 ethyl acetate가 가장 높은 함량을 보였으며, ethyl (E,E)-2,4-decadienoate와 ethyl butanoate가 각각 7.96%, 2.59%를 차지하였고, 알코올류와 알데이드류는 주로