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http://dx.doi.org/10.3746/jkfn.2005.34.8.1239

Volatile Flavor Properties of Hallabong Grown in Open Field and Green House by GC/GC-MS and Sensory Evaluation  

Song, Hee-Sun (Dept. of Food & Nutrition and Bioindustry and technology Research Institute, Kwangju Health College)
Park, Yeon-Hee (Dept. of Food & Nutrition and Bioindustry and technology Research Institute, Kwangju Health College)
Moon, Doo-Gyung (National Institute of Subtropical Agriculture)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.8, 2005 , pp. 1239-1245 More about this Journal
Abstract
Hallabong peel oils grown in open field and green house were extracted by hand-pressing flavedo and collected on ice. Volatile flavor components of Hallabong peel oils were identified and compared by using gas chromatography and mass- spectrometry. Forty-four flavor components were identified in open field oil and 45 flavor components in green house oil. (E) -Limonene-1,2-epoxide and neral were identified only in Hallabong oil grown in open field, on the other hand, $\beta$-cubebene, $\beta$-elemene and decyl acetate were detected only in green house oil. Limonene was the most abundant component in both oils as more than 86$\%$ of peak weight, followed by sabinene (1.8$\~$ 3.6$\%$) and myrcene (2.4$\~ $2.6$\%$). The difference of the volatile profile between open field and green house oils were significantly characterized by identification and quantity of alcohol group. The total alcohols in open field and green house oils accounted for 1.8$\%$ and 0.8$\%$, respectively. Among alcohols, the level of linalool was relatively high in open field oil (1.2$\%$), however, it accounted for 0.5$\%$ in green house oil. Flavor properties of fresh Hallabong peel and flesh were also examined by sensory evaluation. Flavor properties of fresh Hallabong grown in open field were relatively stronger on both peel and flesh by sensory analysis. Sweetness was strong in Hallabong flesh from open field, and sourness in that from green house. The sensory evaluation of the preference in consideration of taste and aroma was significantly high in Hallabong grown in open field (p<0.01). From the present study, the stronger flayer properties and the preference of Hallabong from open field by sensory evaluation seem to be associated with the high level of linalool in its peel oil, and the composition of monoterpene hydrocarbons such as sabinene and (E) -$\beta$ -ocimene.
Keywords
Hallabong; flavor component, Citrus; sensory evaluation; GC-MS;
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Times Cited By KSCI : 2  (Citation Analysis)
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