한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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노지와 시설 재배 달래의 특징적인 향기 성분 비교

Comparison of characteristic aroma compounds in Korean wild chive (Allium monanthum Maxim.) cultivated in open-fields or greenhouses

  • 장보아 (단국대학교 식품공학과) ;
  • 백형희 (단국대학교 식품공학과)
  • Jang, Boa (Department of Food Engineering, Dankook University) ;
  • Baek, Hyung-Hee (Department of Food Engineering, Dankook University)
  • 투고 : 2022.01.11
  • 심사 : 2022.03.25
  • 발행 : 2022.04.30
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초록

본 연구에서는 달래의 특징적인 향 특성을 확인하기 위해 봄에 수확한 노지 재배 달래와 시설 재배 달래를 SAFE법으로 추출하고 GC-MS-O를 통해 휘발성 향기성분을 분석하였다. 달래는 알데하이드류와 황 함유 화합물의 함량이 높았으며, 휘발성 성분으로는 2-methyl-2-pentenal, 2-methyl-2-butenal 및 (E)-1-propenyl propyl trisulfide의 함량이 높았다. 달래의 향 특성에 기여하는 주요한 향 활성 화합물은 2-methyl-2-pentenal, (Z)-1-propenyl methyl disulfide, dipropyl disulfide, dimethyl trisulfide, (E)-1-propenyl propyl disulfide, dipropyl trisulfide, (E)-1-propenyl propyl trisulfide, 2-isopropyl-3-methoxypyrazine 및 2-sec-butyl-3-methoxypyrazine으로 총 9종이 확인되었다. 2-Isopropyl-3-methoxypyrazine와 2-sec-butyl-3-methoxypyrazine은 달래의 흙 냄새에 기여하는 화합물로 가장 강한 향 강도를 보였다. Dipropyl disulfide, dimethyl trisulfide 및 dipropyl trisulfide는 달래의 양파 및 마늘과 같은 향 특성에 기여하는 화합물로 향 강도가 피라진류 다음으로 강했고, 노지 재배 달래에서 시설 재배 달래보다 더 강하게 감지되었다. 2-Methyl-2-pentenal, (Z)-1-propenyl methyl disulfide 및 (E)-1-propenyl propyl disulfide는 달래에서 자른 양파와 같은 매운 향 특성에 기여하는 화합물로 노지 재배 달래에서 더 높은 함량과 강도를 보였다. (E)-1-Propenyl propyl trisulfide 와 (E)-1-propenyl methyl disulfide은 절인 야채 및 양배추 냄새에 기여하는 화합물로서 노지 재배 달래에서 낮은 함량과 향 강도를 보였다.

The objective of this study was to analyze volatile and aroma-active compounds in Korean wild chive (Allium monanthum Maxim.) cultivated in open-fields or greenhouse systems using solvent-assisted flavor evaporation-gas chromatography (GC)-mass spectrometry and GC-olfactometry. Aroma-active compounds were evaluated using aroma extract dilution analysis (AEDA). Twenty-two aroma-active compounds with log2 flavor dilutions (FD) of 1-10 were detected in Korean wild chive, which was cultivated in an open-field or a greenhouse. 2-Isopropyl-3-methoxypyrazine ("earthy"), 2-sec-butyl-3-methoxypyrazine ("earthy", "musty"), and dipropyl disulfide ("sulfurous") were the most predominant aroma-active compounds with log2FD of 9-10; this was followed by dimethyl trisulfide ("onion-like") and (E)-1-propenyl propyl disulfide ("fresh onion-like"). The "sulfurous", "earthy", "pungent", and "cabbage-like" aroma notes were strong in Korean wild chive. More intense "pungent" odors were detected in Korean wild chive cultivated in an open-field, whereas more intense "cabbage-like" odors were detected in Korean wild chive cultivated in a greenhouse.

키워드

과제정보

본 연구는 본 논문은 농촌진흥청 연구사업(과제번호: PJ01528101)의 지원에 의해 이루어졌으며 이에 감사드립니다.

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