Quantitative Determination of Flavor Constituents of Korean Milgam (Citrus unshiu) Juice

밀감 쥬스 향기(香氣) 성분(成分)의 정량(定量)

  • Kim, H. (Department of Chemical Engineering, Ajou Institute of Technology) ;
  • Jo, D.H. (Department of Chemical Engineering, Ajou Institute of Technology) ;
  • Park, Y.H. (Department of Chemical Engineering, Ajou Institute of Technology) ;
  • Lee, C.Y. (College of Agriculture, Seoul National University) ;
  • Lee, Y.H. (Korea Institute of Science and Technololgy)
  • 김호 (아주 공과대학 화공과) ;
  • 조도현 (아주 공과대학 화공과) ;
  • 박연희 (아주 공과대학 화공과) ;
  • 이춘영 (서울대학교 농과대학 농화학과) ;
  • 이양희 (한국과학 기술연구소 식품공학 연구실)
  • Published : 1980.06.30

Abstract

The flavor constituents of Korean Milgam were extracted with a nitrogen gas stream under partial vacuum and identified by gas liquid chromatography. By employing the extraction coefficient, it was possible to determine the concentration of components in Milgam as well as in the extracts. Among 53 GLC peaks, 26 components were identified. Ethanol was the most abundant component (140ppm), followed by limonene (120ppm). These two were the most important flavor constituents.

Keywords