• 제목/요약/키워드: Cultivar Discrimination

검색결과 32건 처리시간 0.018초

화기 부위에 따른 심비디움의 향기 패턴 및 성분 분석 (Fragrance Pattern and Volatile Components According to Floral Organs in Cymbidium)

  • 김예진;안명숙;이수영;박필만;안혜련;박부희
    • 한국자원식물학회지
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    • 제35권2호
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    • pp.362-371
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    • 2022
  • 본 연구는 화기 부위에 따른 국산 심비디움 '샐빛'과 '미단'의 향기 특성을 분석하고자 수행하였다. 시험 재료로 국립원예특작과학원 화훼과 시험포장에서 재배한 만개한 꽃을 꽃잎, 꽃받침, 순판, 컬럼으로 나누어 GC 기반 전자코를 통해 향기 패턴과 주요 향기 성분을 분석하였다. 그 결과, 두 품종 모두 화기 부위에 따라 PCA와 DFA plot에서 뚜렷한 향기 패턴 차이를 보였고, 각 화기 부위별 무취공기 대조구 간의 기하학적 거리는 꽃받침이 가장 멀었으며, 향기패턴 식별지수(PDI) 또한 대조구와 꽃받침 사이에서 가장 높게 나타났다. 주요 향기 성분 중 nootkatone 등의 성분은 '샐빛'과 '미단' 두 품종 모두네 개의 화기조직에서 공통적으로 검출된 반면, '미단'에서만 검출되는 decane과 같이 일부 성분은 특정 품종이나 화기 부위에서만 특이적으로 발견되었다. 따라서 본 연구결과는 품종과 화기 부위에 따른 향기패턴과 주요 향기 성분을 확인함으로써 향기 산업에 필요한 효율적인 원료 선택과 국산 품종의 이용 확대를 위해 유용한 정보를 제공할 것으로 기대된다. 특히 최근 인공 가향제에 대한 부정적 인식과 천연 향기 원료에 대한 수요가 증가하는 점을 감안했을 때, 앞으로도 지속적인 유향성 난 품종 육성과 이를 산업적으로 활용하기 위한 향기 연구가 필요할 것으로 생각된다.

쌀의 품질평가 현황과 금후 연구방향 (Trend and Further Research of Rice Quality Evaluation)

  • 손종록;김재현;이정일;윤영환;김제규;황흥구;문헌팔
    • 한국작물학회지
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    • 제47권
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    • pp.33-54
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    • 2002
  • Rice quality is much dependent on the pre-and post harvest management. There are many parameters which influence rice or cooked rice qualitys such as cultivars, climate, soil, harvest time, drying, milling, storage, safety, nutritive value, taste, marketing, eating, cooking conditions, and each nations' food culture. Thus, vice evaluation might not be carried out by only some parameters. Physicochemical evaluation of rice deals with amy-lose content, gelatinizing property, and its relation with taste. The amylose content of good vice in Korea is defined at 17 to 20%. Other parameters considered are as follows; ratio of protein body-1 per total protein amount in relation to taste, and oleic/linoleic acid ratio in relation to storage safety. The rice higher Mg/K ratio is considered as high quality. The optimum value is over 1.5 to 1.6. It was reported that the contents of oligosaccharide, glutamic acid or its derivatives and its proportionalities have high corelation with the taste of rice. Major aromatic compounds in rice have been known as hexanal, acetone, pentanal, butanal, octanal, and heptanal. Recently, it was found that muco-polysaccharides are solubilized during cooking. Cooked rice surface is coated by the muco-polysaccharide. The muco-polysaccharide aye contributing to the consistency and collecting free amino acids and vitamins. Thus, these parameters might be regarded as important items for quality and taste evaluation of rice. Ingredients of rice related with the taste are not confined to the total rice grain. In the internal kernel, starch is main component but nitrogen and mineral compounds are localized at the external kernel. The ingredients related with taste are contained in 91 to 86% part of the outside kernel. For safety that is considered an important evaluation item of rice quality, each residual tolerance limit for agricultural chemicals must be adopted in our country. During drying, rice quality can decline by the reasons of high drying temperature, overdrying, and rapid drying. These result in cracked grain or decolored kernel. Intrinsic enzymes react partially during the rice storage. Because of these enzymes, starch, lipid, or protein can be slowly degraded, resulting in the decline of appearance quality, occurrence of aging aroma, and increased hardness of cooked rice. Milling conditions concerned with quality are paddy quality, milling method, and milling machines. To produce high quality rice, head rice must contain over three fourths of the normal rice kernels, and broken, damaged, colored, and immature kernels must be eliminated. In addition to milling equipment, color sorter and length grader must be installed for the production of such rice. Head rice was examined using the 45 brand rices circulating in Korea, Japan, America, Australia, and China. It was found that the head rice rate of brand rice in our country was approximately 57.4% and 80-86% in foreign countries. In order to develop a rice quality evaluation system, evaluation of technics must be further developed : more detailed measure of qualities, search for taste-related components, creation and grade classification of quality evaluation factors at each management stage of treatment after harvest, evaluation of rice as food material as well as for rice cooking, and method development for simple evaluation and establishment of equation for palatability. On policy concerns, the following must be conducted : development of price discrimination in conformity to rice cultivar and grade under the basis of quality evaluation method, fixation of head rice branding, and introduction of low temperature circulation.