Abstract
In this study, sesame oils and sesame meals(A, B) were obtained from roasted sesame at $200^{\circ}C$ and $220^{\circ}C$, respectively. The total volatile component(VC) contents of these samples(A, B) were as follows : The sesame oils had 1,397.1 ppm and 1,518.8 ppm, and the sesame meals had 663.2 ppm and 775.3 ppm for samples A and B, respectively : sesame flavor was16,507.9 ppm, The major VCs in the sesame oils were pentane, 2-butanone, pyrazine, methylpyrazine, 2,5- and 2,6-dimethyl pyrazine, furfuryl alcohol, guaiacol and 4-vinylguaiacol. The pyrazine contents of the seasame oils were 834.4 ppm and 816.4 ppm for samples A and B, respectively. The major VCs in the sesame meals were 2-butanone, hexanal, pyrazine, methyl pyrazine, 2,6-dimethyl pyrazine, furfuryl alcohol, and so forth. For artificial sesame flavor, the total VC content was 16,507.9 ppm, and the major VCs were 2-butanone, guaiacol, and 4-vinylguaiacol. Approximately 35.02% of the total VC content of sesame flavor was composed of 2-butanone, guaiacol, and 4-vinylguaiacol, and these constituted more than 1,000 ppm of its total VC content.
참깨로부터 참기름을 채유하고 부산물로 얻어진 참깨박을 이용하여 천연 향료의 원료를 얻기 위하여 참깨의 전처리 조건을 달리하여 각각 2종의 참기름과 참깨박을 얻었다. 참깨의 볶음온도를 200$^{\circ}C$, 220$^{\circ}C$로 차등화하여 얻어진 참기름 A, B는 각각 1,397.1 ppm, 1,518.8 ppm이었고, 참깨박 A, B는 각각 663.2 ppm, 775.3 ppm 및 참기름향은 16,507.9 ppm으로 차이를 보였다. 2종의 참기름에서 공통적으로 주요 휘발성 성분은 pentane, 2-butanone, pyrazine, methyl pyrazine, 2,5- 및 2,6-dimethyl pyrazine, furfuryl alcohol, guaiacol, 4-vinylguaiacol 이었다. 총 26종의 성분 중 pyrazine류는 각각 834.4 ppm, 816.4 ppm으로 전체의 59.72%, 53.75%를 차지하여 이 성분이 참기름의 향기를 결정해 주는 가장 큰 영향인자로 판단된다. 2종의 참깨박 A, B시료에서 주요 휘발성 성분은 2-butanone, hexanal, pyrazine, methyl pyrazine, 2,6-dimethyl pyrazine, furfuryl alcohol로 참기름과는 차이를 보였다. 상대적으로 참기름 향료에서는 총 16,507.9 ppm의 휘발성 성분이 검출되었고, 주요 성분은 2-butanone, guaiacol, 4-vinylguaiacol이 각각 1,000 ppm 이상으로 전체의 35.02%를 차지하였다.