Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Aroma Pattern Analysis of Various Extracts of Agastache rugosa O. Kuntze by Electronic Nose

전자코를 이용한 배초향 추출물의 향기패턴 분석

  • Published : 2000.02.28

Abstract

Aroma of various extracts of Agastache rugosa O. Kuntze was analyzed by electronic nose with 32 conducting polymer sensor arrays. The 57 extracts were prepared by extraction solvents (hot water, ethanol and NaCl solution), extraction temperatures $(100,\;80\;and\;60^{\circ}C)$, solvent mixture ratios of solvent (10 times 35 times) and parts of Agastache rugosa O. Kuntze(flower, leaf and stem). Aroma pattern of Agastache rugosa O. Kuntze extracts showed big difference in normalized pattern and odor intensity with extraction temperatures and parts, but showed no difference with extraction solvents. Especially in the case of ethanol extracts, because odor of ethanol itself was very strong, difference in aroma of extracts with extraction temperatures and parts did not show through the electronic nose. The organoleptic characteristics such as mint odor, grassy odor, mint taste, medicinal herb taste and sweetness for Agastache rugosa O. Kuntze extracts were determined by the profile test and the result of sensory evaluation by quantitative descriptive analysis was explained to QDA diagram. In correlation with the result of aroma analysis by electronic nose and the sensory evaluation, difference in aroma pattern among the extracts concretely brought to light definite characteristics such as mint odor and mint taste.

Keywords

Agastache rugosa O. Kuntze extracts;extraction conditions;electronic nose;aroma pattern analysis;sensory evaluation

File

Download PDF