Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Comparison of the Flavor Components of Barley Bran, Barley Meju and Sigumjang

보리등겨, 보리메주 및 시금장의 휘발성 향기성분 조성 비교

  • Choi, Ung-Kyu (Department of Food Science and Technology,Yeungnam University) ;
  • Kwak, Dong-Ju (Department of Dental Laboratory Technology, Taegu Health Junior College) ;
  • Son, Dong-Hwa (Department of Food Preparation, Taegu Polytechnic College)
  • 최웅규 (영남대학교 식품가공학과) ;
  • 곽동주 (대구보건대학 치기공과) ;
  • 손동화 (대구산업정보대학 조리과)
  • Published : 2000.09.01
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Abstract

This study was conducted to investigate difference of the flavor components of barley bran, barley meju and sigumjang. The number of flavor components identified in barely meju and sigumjang was 46, 67 and 61, respectively. Among the flavor components in sigumjang, tetramethylpyrazine was the most dominant and followed by 2-furancarboxaldehyde, ethyl palmitate, 4-ethylphenol. Among the 13 kinds of flavor components commonly identified in thest samples, butanoic acid, hexanoic acid, heptanoic acid, octanoic acid and 2-pentylfuran were the most abundant in barley bran and followed by barley meju and sigumjang. In the mean while the content of nonanoic acid, 2-furancarboxaldehyde, benzenacetaldehyde and tetramethylpyrazine were the most dominant in sigumjang followed by barley meju and barley bran.

본 연구에서는 보리등겨, 보리메주 및 시금장의 향기성분 조성차이를 규명하였다. 보리등겨, 보리메주 및 시금장에서 동정된 향기성분은 각각 46, 67 및 61종이었다. 시금장의 향기성분은 tetramethylpyrazine > 2-furancarboxaldehyde > ethyl palmitate > 4-ethylphenol의 순으로 많았다. 보리등겨, 보리메주 및 시금장에서 공통적으로 검출된 성분은 13종이며, 이 중 butanoic acid, hexanoic acid, heptanoic acid, octanoic acid 및 2-보리메주와 시금장으로 진행될수록 그 함량이 점차 감소하였다. 반면, nonanoic acid, 2-furancarboxaldehyde, benzenacetaldehyde 및 tetramethylpyrazine은 보리등겨에서 보리메주와 시금장으로 진행될수록 그 함량이 증가하였다.

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