Changes in the Volatile Flavor Components of Nutmeg(Myristica fragrans Houttuyn) during Aging

숙성에 의한 육두구(Myristica fragrans Houttuyn)의 향기성분 변화

  • Published : 1989.12.01

Abstract

The change of volatile flavor components In nutmeg (Kernels of the fruits of Myristica fragrans Houttuyn) during aging at $37^{\circ}C$ were studied by using a fused silica capillary GC & GC/MS. Volatile flavor components having the low boiling point showed a general decrease during aging, but those of the middle and high boiling point showed a reactionary tendency Myristicin and myristic acid among volatile flavor components showing the high boiling point had the amount increased considerably, and those were composed of 24.50% and 18.69% in aging for 6 months, respectively. The amount of whole volatile flavor concentrate showed the increased tendency till the aging period for 4 months, and then subsequently decreased.

Keywords

nutmeg;volatile flavor components;aging