KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)

The Korean Society of Crop Science (한국작물학회)
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Difference in Volatile Flavor Components among Milling Fractions of Wheat

밀 제분부위별 휘발성 성분의 차이

  • Han Ouk-Kyu (Honam Agricultural Research Institute, NICS, RDA) ;
  • Kim Yang-Kil (Honam Agricultural Research Institute, NICS, RDA)
  • 한옥규 (작물과학원 호남농업연구소) ;
  • 김양길 (작물과학원 호남농업연구소)
  • Published : 2005.12.01
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Abstract

This study was conducted to obtain basic information on the utilization of wheat flour for good organoleptic evaluation score. Wheat seed was milled by Buhler test mill. Volatile flavor compounds of five milling fractions such as Break $I{\cdot}II (B_1+B_2)$, Reduction I ($R_1$), Reduction II ($R_2$), Bran and Short were determined and their differences were discussed. There was significant difference in quantity of flavor compounds but no difference in qualitative composition among milling fractions. The outer layer of wheat endosperm ($R_2$ layer) showed higher amount of m-xylene and n-butanol in volatile flavor com­pounds compared with inner endosperm layer ($B_1,\;B_2,\;R_1$). The $R_2$ layer showed quantitatively higher composition of major flavor compounds than inner endosperm layer ($B_1,\;B_2,\;R_1$). This result points out that the $R_2$ layer exhibited stronger flavor than $B_1,\;B_2$, and Rl layers.

관능특성이 우수한 밀가루의 제품생산 및 밀 품종 개량을 위한 기초자료를 얻고자 국산 그루밀 원맥을 Buhler test mill로 제분하고, 각 제분부위별로 휘발성 향기성분을 검토하였다. 1. 제분부위에 따른 밀의 휘발성 향기성분은 배유층인 $B_1,\;B_2,\;R_1$ 및 $R_2$층과 바깥층인 겨층과 배아간에 정성적인 차이는 없었으나 정량적인 차이는 있었다. 2. 겨층 및 배아층은 배유층에 비하여 m-xylene, n-butanol의 조성이 매우 높았다. 3. 밀에서 냄새의 지표화합물인 $C_6-aldehyde$류와 $C_{6-8}-alcohol$류의 조성은 제분부위에 따라 차이가 있었으며, 배유층 내부인 $B_1,\;B_2,\;R_1$층보다 바깥층인 $R_2$층에서 조성이 높았다. 따라서 $R_2$층이 $B_1,\;B_2,\;R_1$층에 비하여 관능적으로 보다 우수할 것으로 추정되었다.

Keywords

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