Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparison of Volatile Flavor Compounds of Domestic Onions Harvested in Various Regions

지역별 생산 양파종의 휘발성 향기성분 비교분석

  • Lee, Hee-Young (Division of Environmental Wooden Material Engineering, Korea Forest Research Institute) ;
  • Jeong, Eun-Jeong (Dept. of Food and Nutrition, Changwon National University) ;
  • Jeon, Seon-Young (Dept. of Food and Nutrition, Changwon National University) ;
  • Cho, Min-Sook (Dept. of Food and Nutrition, Changwon National University) ;
  • Cho, Woo-Jin (Center for Food & Drug analysis, Busan Regional Korea Food and Drug Administration) ;
  • Kim, Hee-Dae (Onion Research Institute, Gyeongnam Agricultural Research Extention Services) ;
  • Cha, Yong-Jun (Dept. of Food and Nutrition, Changwon National University)
  • 이희영 (국립산림과학원 환경소재공학과) ;
  • 정은정 (창원대학교 식품영양학과) ;
  • 전선영 (창원대학교 식품영양학과) ;
  • 조민숙 (창원대학교 식품영양학과) ;
  • 조우진 (부산지방식품의약품안전청 시험분석센터) ;
  • 김희대 (경상남도농업기술원 양파연구소) ;
  • 차용준 (창원대학교 식품영양학과)
  • Published : 2008.12.31
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Abstract

To provide scientific information for processing of value-added products from onion, volatile flavor compounds were compared in onions harvested in 6 regions, such as Muan (Jeonnam), Buan (Jeonbuk), Andong (Gyeongbuk), and 3 regions of Gyeongnam around Changnyeong (Yueo, Jangma, Seongsan). A total of 51 compounds were detected in samples by solid phase microextraction (SPME)/GC/MSD and they consisted mainly of sulfur-containing compounds (20), aldehydes (4), ketones (5), esters (11), aromatic hydrocarbons (4), nitrogen containing compounds (2), and miscellaneous compounds (5). The sulfur-containing compounds were the major compounds with ranges of $62.6{\sim}80.3%$ of total volatiles, regardless of harvested regions. The amounts of 5 sulfur containing compounds known as having antioxidant activity (2,4-, 2,5-dimetylthiophene, 2-vinyl-1,3-dithiane, 5-methoxy thiazole, and 3,5-diethyl-1,2,4-trithiolane) were the highest in Andong and followed by Yueo, Jangma, Buan, Seongsan, and Muan. However, onions from Buan region had the highest amounts of 5 sulfur-containing compounds known as having anticarcinogenic activity ((Z)-, (E)-methyl propenyl disulfide, (Z)-, (E)-propenyl propyl disulfide, and di-2-propenyl disulfide), followed by Yueo, Andong, Jangma, Seongsan, and Muan.

국내 주요 생산지인 전남 무안, 전북 부안, 경북 안동 및 경남 창녕의 3개 지역(유어, 장마, 성산)에서 수거된 양파 6종의 휘발성향기성분을 SPME법으로 추출하여 GC/MSD 로 분석하였다. 총 51종의 화합물이 동정되었는데, 이는 함황화합물류(20종), 알데히드류(4종), 케톤류(5종), 에스테르류(11종), 방향족화합물류(4종), 함질소화합물류(2종) 및 기타화합물류(5종)로 구성되었다. 함황화합물류가 총 휘발성 향기성분 함량의 $62.6{\sim}80.3%$를 차지하였으며, 함량 면에서는 안동(4,828 ng/g), 부안(4,627 ng/g), 유어(4,149 ng/g), 장마(2,979 ng/g), 성산(2,758 ng/g) 및 무안(2,171 ng/g) 순으로 많았다(p<0.05). 항산화효과가 있는 5종의 함황화합물류 (2,4-, 2,5-dimetylthiophene, 2-vinyl-1,3-dithiane, 5-methoxy thiazole, 3,5-diethyl-1,2,4-trithiolane)는 안동, 유어, 장마, 부안, 성산 및 무안 순이었고, 항암효과가 있는 함황화합물류 5종((Z)-, (E)-methyl propenyl disulfide, (Z)-, (E)- propenyl propyl disulfide, di-2-propenyl disulfide)은 부안, 유어, 안동, 장마, 성산 및 무안 순으로 많았다.

Keywords

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