Volatile Flavor Components in Chinese Quince Fruits, Chaenomeles sinensis koehne

모과의 휘발성 Flavor 성분에 관한 연구

  • Chung, Tae-Young (Department of Food & Nutrition, Pusan National University) ;
  • Cho, Dae-Sun (Department of Food & Nutrition, Pusan National University) ;
  • Song, Jae-Chul (Department of Food & Nutrition, University of Ulsan)
  • 정태영 (부산대학교 식품영양학과) ;
  • 조대선 (부산대학교 식품영양학과) ;
  • 송재철 (울산대학교 식품영양학과)
  • Published : 1988.04.01

Abstract

Volatile flavor components in the Chinese quince fruits were trapped by simultaneous steam distillation-extraction method, and these were fractionated into the neutral, the basic, the phenolic and the acidic fraction. In the identification of carboxylic acids, the acidic fraction was methylated with diazomethane. Volatile flavor components in these fractions were analyzed by the high-resolution GC and GC-MS equipped with a fused silica capillary column. The total of one hundred and forty-five compounds from the steam volatile concentrate of the Chinese quince fruits were identified: they were 3 aliphatic hydrocarbons, 1 cyclic hydrocarbon, 4 aromatic hydrocarbons, 9 terpene hydrocarbons, 17 alcohols, 3 terpene alcohols, 6 phenols, 21 aldehydes, 7 ketones, 28 esters, 27 acids, 3 furans, 2 thiazoles, 2 acetals, 3 lactones and 9 miscellaneous ones. The greater part of the components except for carboxylic acids were identified from the neutral fraction. The neutral fraction gave a much higher yield than others and was assumed to be indispensable for the reproduction of the aroma of the Chinese quince fruits in a sensory evaluation. According to the results of the GC-sniff evaluation, 1-hexanal, cis-3-hexenal, trans-2-hexenal, 2-methyl-2-hepten-6-one, 1-hexanol, cis-3-hexenol, trans, trans-2, 4-hexadienal and trans-2-hexenol were considered to be the key compounds of grassy odor. On the other hand, esters seemed to be the main constituents of a fruity aroma in the Chinese quince fruits.

Keywords

volatile flavor components;GC and GC-MS method;chinese qaince friuts