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학위논문 상세정보

매실의 Aroma-Active 성분의 구명에 관한 연구 원문보기

  • 저자

    이영미

  • 학위수여기관

    昌原大學校

  • 학위구분

    국내석사

  • 학과

    食品營養學科

  • 지도교수

  • 발행년도

    2002

  • 총페이지

    iv, 83장.

  • 키워드

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T8935945&outLink=K  

  • 초록

    Japanese apricot has been used as a medicinal plant and healthy food in Asian countries including Korean and Japan for a long time. Especially in Korea, Japanese apricot was mainly used as a material of fruit wine and pickle because of its fragrant odor and taste. Generally, flavor is one of the most important indexes of fruit quality we eat. By mean of this purpose, several reports have been published on the volatile flavor compounds of Japanese apricot, which have been described as groups of ester, alcohol and acid compounds by simultaneous distillation solvent extraction (SDE)/or Tenax trap and Gas chromatography/Mass selective detector (GC/MSD) analysis. However, compounds that contribute to the characteristic odor of Japanese apricot have not yet been elucidated. Aroma extract dilution analysis (AEDA) has been successfully employed to establish aroma active compounds in foods. In AEDA, flavor dilution (FD) factors are used to indicate the most intense odorants in the flavor extract. The objectives of this study were 1) to select a suitable one from 3 extraction methods including vacuum simultaneous distillation solvent extraction (V-SDE), liquid liquid continuous extraction (LLCE) and solid phase microextraction (SPME) and 2) to use AEDA to identify and compare aroma-active compounds obtained from fresh Japanese apricot and 3) to investigate the antimicrobial effect of aroma-active compounds against several food poisoning bacteria. The results are summarized as follows: A total of 51, 29 and 28 volatile compounds in fresh Japanese apricot extracts were identified by V-SDE, LLCE and SPME methods, respectively. Of these, 30 compounds in V-SDE, 22 in LLCE and 17 in SPME were also detected by GC/Olfactometry (GC/O). The major volatiles in Japanese apricot extract by V-SDE were terpene alcohols and ketones, whereas those were mainly alcohols and aldehydes by LLCE and esters by SPME. These results indicated that LLCE and SPME methods were preferred to use in combination for extraction of volatiles in Japan apricot, but V-SDE was not suitable because of artificial flavor compounds generated by thermal extraction. In V-SDE/GC/O analysis, 5 compounds such as 1-octen-3-one (mushroom-like), linalool (sweet floral/spicy), (E,Z)-2,6-nonadienal (cucumber/melon-like), (E,E)-2,4-nonadienal (fatty/grassy) and β-ionone (rose/floral) have high odor intensities (≥6). Meanwhile, odorants with strong odor intensities (≥5) in LLCE were butanal (sweet/chocolate-like), ethyl butyrate (sweet candy/fruity), 3-methyl -3-pentanol (vitamin/grainy/fruity), (E)-2-hexenyl acetate (fresh green/fruity) and benzaldehyde (green/apricot seed-like), while those with odor intensities (≥6) in SPME were (E)-3-hexenol (herb-like), benzaldehyde and (E,Z)-2,6-nonadienal (cucumber/melon-like). Comparison with AEDA and GC/O analysis in volatiles of Japan apricot obtained from LLCE, eleven odorants having high FD factors (>3⁴) such as butanal, ethyl butyrate, 3-methyl-3-pentanol, 2-ethyl-(E)-2-butenal, (E)-2-hexenal, ethyl hexanoate, (Z)-3-hexenyl acetate, (E)-2-hexenol, benzaldehyde, linalool and unknown (RI=1597) were identiried as aroma-active compounds. From the result of antimicrobial effect of 20 volatiles detected from LLCE/GC/O against 5 food poisoning microorganisms (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium) all compounds have antibiomicrobial activity except 3 compounds. Especially, three odorants, butanal, (E)-2-hexenal and (E)-2-hexenol have strong antimicrobial activity.


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