Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of γ-Irradiation on the Volatile Organic Compounds from Leek (Allium tuberosum R.)

부추(Allium tuberosum R.)의 감마선 조사에 의한 휘발성 유기화합물의 성분 변화

  • 한병재 (조선대학교 응용과학과) ;
  • 양숙영 (조선대학교 식품영양학과) ;
  • 김준형 (조선대학교 식품영양학과) ;
  • 심성례 (조선대학교 식품영양학과) ;
  • ;
  • 이성진 (조선대학교 응용과학과) ;
  • 김경수 (조선대학교 식품영양학과)
  • Published : 2005.04.01

Abstract

Volatile compounds of $\gamma-irradiation$ leeks (Aillum tuberosum R.) were isolated by simultaneous steam distillation and extraction method (SDE) and analyzed by gas chromatography/mass spectrometry (GC/MS) along with the non-irradiated sample. Leeks were irradiated at dose of 20 kGy and non-irradiated samples were considered as control sample. 56 and 54 compounds were identified in non-irradiated and irradiated samples, respectively. These components included the functional groups; alcohols, aldehydes, esters, ketones, N- and S-containing compounds. S-containing compounds such as dimethyl trisulfide, methyl-(Z)-l-proenyl trisulfide, dimethyl disulfide, 3-ethyl-l,2-dithi-5-ene and methyl allyl disulfide were the major compounds. Methyl-(Z)-l-propenyl trisulfide, diallyl trisulfide, (E)-2-hexanal and 3-ethyl-l,2-dithi-5-ene were clearly decreased by the $\gamma-irradiation$, but dimethyl disulfide, diallyl sulfide, allyl methyl sulfide and pyridine were increased by the $\gamma-irradiation$.

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