Volatile Flavor Characteristics of Propolis

Propolis의 휘발성 향기 성분 특성

  • 송효남 (한국식품개발연구원 특용작물이용팀) ;
  • 김영언 (한국식품개발연구원 특용작물이용팀) ;
  • 황인경 (서울대학교 식품영양학과) ;
  • 안승요 (서울대학교 식품영양학과)
  • Published : 1999.10.31

Abstract

Propolis is a resinous bee-hive product that honeybees collect from plant exudates, flower and leaves. Flavor characteristics of two varieties of propolis collected from different plant origins, falseacacia(Robinia psedoacacia L.) and chestnut tree(Castanea crenata), were analyzed using Aroma Scan and GC/MS. Two varieties of propolis were grouped with quite different aroma profiles by Aroma Scan. Fifty five flavor compounds were identified by GC/MS, of which 44 compounds were found from the propolis of falseacacia and 47 compounds from chestnut tree. Five aldehydes, eight alcohols. five ketones, three esters, one fatty acid, twenty seven hydrocarbons. two terpenes and four phenolic derivatives were identified. Thirty six compounds including benzaldehyde, cinnamyl alcohol, eudesmol and benzyl benzoate were detected in both propolis, eight compounds including geraniol and n-undecane only in propolis of falseacacia and eleven compounds including piperitenone and valencene only in chestnut tree.

Keywords

propolis;flavor;Aroma Scan;GC/MS