생명과학회지 (Journal of Life Science)

  • 제21권12호
  • /
  • Pages.1740-1745
  • /
  • 2011
  • /
  • 1225-9918(pISSN)
  • /
  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
권호 표지
DOI QR코드

DOI QR Code

시판 흑양파추출액의 휘발성 향기성분

Comparison of Volatile Flavor Compounds in Commercial Black Onion Extracts

  • 전선영 (창원대학교 식품영양학과) ;
  • 정은정 (창원대학교 식품영양학과) ;
  • 백정화 (창원대학교 식품영양학과) ;
  • 차용준 (창원대학교 식품영양학과)
  • Jeon, Seon-Young (Department of Food and Nutrition, Changwon National University) ;
  • Jeong, Eun-Jeong (Department of Food and Nutrition, Changwon National University) ;
  • Baek, Jeong-Hwa (Department of Food and Nutrition, Changwon National University) ;
  • Cha, Yong-Jun (Department of Food and Nutrition, Changwon National University)
  • 투고 : 2011.10.27
  • 심사 : 2011.12.12
  • 발행 : 2011.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

현재 시중에 판매되고 있는 흑양파추출액 3종류(창녕, 무안, 증평 지역산 제품)를 구입하여 관능적 요소 중 가장 중요한 휘발성 향기성분을 분석하여 제품의 품질에 대한 기초자료로 활용하고자 하였다. 시판 흑양파추출액의 휘발성 향기성분을 분석한 결과, 총 51종으로 카르보닐화합물류 15종, 함황화합물류 8종, 방향족화합물류 6종, 퓨란류 6종, 질소화합물류 3종, 알콜류 2종, 산류 2종 및 기타 10종이 검출되었다. 카르보닐화합물 중 2-methylbutanal, 3-methylbutanal, nonanal 및 benzaldehyde가 모든 시료에서 검출되었다. 함황화합물류에서는 dimethyl disulfide와 dimethyl trisulfide가 가장 높은 함량으로 검출되었으며 흑양파추출액의 주요 향기성분에 관여할 것으로 사료되었다. 항산화성을 가지는 thiophene 유도체와 항암효과를 지닌 methylpropyl disulfide, methyl-(Z)-propenyl disulfide 및 methyl-(E)-propenyl disulfide 등은 2 제품(A, B)에서만 검출되었다. 비효소적갈변유도물질인 furfural이 모든 시료에서 높은 함량으로 나타났으며 pyrazine류 및 acetic acid 도 많은 함량으로 검출되어 이들 향기성분들이 시판 흑양파추출액의 휘발성 성분에 특징적인 냄새성분으로 기여할 것으로 사료되었다.

Volatile flavor compounds of 3 commercial products of black onion extract (produced in Changnyeong, Muan and Jeungpyeong) purchased in the online/offline markets were analyzed. A total of 51 compounds were detected in samples by solid phase microextraction (SPME)/GC/MSD, consisting mainly of carbonyl compounds (15), sulfur-containing compounds (8), aromatic compounds (6), furans (6), nitrogen-containing compounds (3), alcohols (2), acids (2) and miscellaneous compounds (10). Among carbonyls, 4 compounds including 2-methylbutanal, 3-methylbutanal, nonanal and benzaldehyde were detected in all samples, while two sulfur containing compounds, dimethyl disulfide and dimethyl trisulfide, were detected in high amounts and considered to be key flavors in black onion extracts. Particularly, thiophenes and 3 sulfur containing compounds (methylpropyl disulfide, methyl-(Z)-propenyl disulfide and methyl-(E)-propenyl disulfide) were detected only in two products. With acetic acid, furfural and pyrazines that formed through Maillard reaction during black onion aging were detected in high amounts in all samples. This also contributed to characteristic flavors such as roasted, sweet, and sour, in the flavor of black onion extracts.

키워드

참고문헌

  1. AOAC. 1995. Official methods of analysis. 16th eds. pp, 69-74, Association of official analytical chemists, Washington DC.
  2. Auqusti, K. T. 1996. Therapeutic values onions (Allium cepa L.) and garilc (Allium sativum L.). Indian J. Exp. Biol. 34, 634-640.
  3. Cha, Y. J., H. Kim, S. Y. Park, S. J. Kim, and Y. J. Yoo. 2000. Identification of irradiation-induced volatile flavor compounds in beef. J. Korean Soc. Food Sci. Nutr. 29, 1050-1056.
  4. Choi, D. J., S. J. Lee, M. J. Kang, H. S. Cho, N. J. Sung, and J. H. Shin. 2008. Physicochemical characteristics of black garlic (Allium sativum L.). J. Korean Soc. Food Sci. Nutr. 37, 465-471 https://doi.org/10.3746/jkfn.2008.37.4.465
  5. Chung, D. M., S. H. Kwon, Y. C. Chung, and H. K. Chun. 2011. Quercetin glucoside profiling of fresh onion (Allium cepa) and aged black onion using HPLC-ESI/MS/MS. J. Life Sci. 21, 464-467. https://doi.org/10.5352/JLS.2011.21.3.464
  6. Eiserich, J. P. and T. Shibamoto. 1994. Sulfur-containing heterocyclic compounds with antioxidative activity formed in maillard reaction model systems. pp. 247-257, In Mussinan. C. J. and M. E. Keelan (eds.), Sulfur compounds in foods. ACS symposium series 564, American Chemical Society, Washington, DC.
  7. Espinosa-Mansilla, A., F. Salinas, and J. J. Berzas-Nevado. 1992. Differential determination of furfural and hydroxymethylfurfural by derivative spectrophotometry. J. AOAC. Int. 75, 678-684.
  8. Jang, H. W., M. H. Ka, and K. G. Lee. 2008. Antioxidant activity and characterization of volatile extracts of Capsicum annuum L. and Allium spp. Flavour Fragr. J 23, 178-184. https://doi.org/10.1002/ffj.1872
  9. Jeong, C. H., J. H. Kim, and K. H. Shim. 2006. Chemical components of yellow and red onion. J. Korean Soc. Food Sci. Nutr. 35, 708-712. https://doi.org/10.3746/jkfn.2006.35.6.708
  10. Jeong, Y. J., E. J. Jeong, S. Y. Jeon, and Y. J. Cha. 2010. Changes of volatile compounds in concentrated onion extracts ($ONIWELL^{TM}$) during storage. J. Life Sci. 20, 113-118. https://doi.org/10.5352/JLS.2010.20.1.113
  11. Kim, S. N. 2008. Study on ginsenoside pattems on the steam processing of korean ginseng and hypoglycomic action on streptozotocin induced diabetic rats 9 time-steamings ginsengs. Ph. D. Thesis, Joongbu University, Chung nam, Korea.
  12. Lee, H. Y., E. J. Jeong, S. Y. Jeon, M. S. Cho, W. J. Cho, H. D. Kim, and Y. J. Cha. 2008. Comparison of volatile flavor compounds of domestic onions harvested in various regions. J. Korean Soc. Food Sci. Nutr. 37, 1609-1614. https://doi.org/10.3746/jkfn.2008.37.12.1609
  13. Lee, H. Y., E. J. Jeong, S. Y. Jeon, and Y. J. Cha. 2008. Comparison of volatile compounds of domestic onions (Allium cepa) during storage. J. Life Sci. 18, 1712-1717. https://doi.org/10.5352/JLS.2008.18.12.1712
  14. Lee, Y. J. 1997. Changes of processing in food flavor. Food Science and Industry 30, 10-25.
  15. Mochizuki, E., T. Yamamoto, S. Suzuki, and H. Nakazawa. 1996. Electrophoretic identification of garlic and garlic products. J. AOAC Int. 79, 1466-1470.
  16. Mussinan, C. Y and M. E. Keelan. 1994. Sulfur compounds in foods; an overview. pp. 1-6, In Mussinan C. J and M. E. Keelan (eds.), Sulfur compounds in foods. ACS symposium series 564, American Chemical Society, Washington, DC.
  17. Park, E. R., C. N. Ko, S. H. Kim, and K. S. Kim. 2001. Analylsis of volatile organic components from fresh and decayed onions. J. Korean Soc. Food Sci. Nutr. 30, 1011-1020.
  18. Park, Y. K. 1995. Source and processing technology of vegetable juice and the trend of study. Bullein of Food Techonology 8, 59-68.
  19. Rose, P. M. Whiteman, P. K. Moore, and Y. Z. Zhu. 2005. Bioactive S-alk(en)yl cysteine sulfoxide metabolites in the genus Allium: the chemistry of potential therapeutic agents. Nat. Prod. Rep. 22, 351-368. https://doi.org/10.1039/b417639c
  20. Shin, J. H., D. J. Choi, S. J. Lee, J. Y. Cha, J. G. Kim, and N. J. Sung. 2008. Changes of physicochemical components and antioxidant activity of garlic during its processing. J. Life Sci. 18, 1123-1131. https://doi.org/10.5352/JLS.2008.18.8.1123
  21. Shin, J. H., H. J. Lee, M. J. Kang, S. J. Lee, and N. J. Sung. 2010. Antioxidant activity of solvent fraction from black garlic. J. Korean Soc. Food Sci. Nutr. 39, 933-940. https://doi.org/10.3746/jkfn.2010.39.7.933
  22. Song, H. P., S. L. Shim, I. S. Jung, D. H. Kim, and K. S. Kim. 2009. Analysis of volatile organosulfur compounds in Korean Allium species. Korean J. Food Preserv 16, 929-937.
  23. Sprnins, V. L., G. Barany, and L. W. Wattenberg. 1988. Effects of organosulfur compounds from garlic and onions on benzo[α]pyrene-induced neoplasia and gluthathione S-transferase activity tn the mouse. Carcinogenesis 9, 131-134. https://doi.org/10.1093/carcin/9.1.131
  24. Yang, Y. R. and Y. K. Park. 2011. Black onions manufactured cia the browning reaction and antioxidant effects of their water extracts. Korean J. Food Preserv 18, 310-318. https://doi.org/10.11002/kjfp.2011.18.3.310
  25. You, B. R., H. R. Kim, M. J. Kim, and M. R. Kim. 2011. Comparison of the quality characteristics and antioxidant activities of the commercial black garlic and lab-prepared fermented and aged black garlic. J. Korean Soc. Food Sci. Nutr. 40, 366-371. https://doi.org/10.3746/jkfn.2011.40.3.366

피인용 문헌

  1. Headspace Volatile Compounds of Steamed Liriopis Tuber Tea Affected by Steaming Frequency vol.19, pp.4, 2014, https://doi.org/10.3746/pnf.2014.19.4.314