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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Flavor Components in the Bellflower Roots (Platycodon glaucum Nakai)

도라지 뿌리의 향기성분에 관하여

  • Chung, Tae-Yung (Department of Food & Nutrition, Pusan National University) ;
  • Kim, Jeong-Lim (Department of Food & Nutrition, Pusan National University) ;
  • Hayase, Fumitaka (Department of Agricultural Chemistry, The University of Tokyo) ;
  • Kato, Hiromichi (Department of Agricultural Chemistry, The University of Tokyo)
  • 정태영 (부산대학교 가정대학 식품영양학과) ;
  • 김정림 (부산대학교 가정대학 식품영양학과) ;
  • 조뢰문효 (동경대학 농학부 농예화학과) ;
  • 가등박통 (동경대학 농학부 농예화학과)
  • Published : 1987.05.30
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Abstract

Flavor components were trapped by stimultaneous steam distillation-extraction method for investigating it in the bellflower roots and fractionated into four groups such as a neutral, a basic, a phenolic and an acidic fraction. An acidic fraction methylated with diazomethane solution and three others were analysed by GC and GC-MS equipping a fused silica capillary column, and S-containing compounds in these were detected with a flame photometric detector (FPD). The total of one hundred and three compounds from the bellflower roots were identified: they were 6 aliphatic hydrocarbons, 10 aromatic hydrocarbons, 2 terpene hydrocarbons, 12 alcohols, 8 terpene alcohols, 17 aldehydes, 3 terpene aldehydes, 5 ketones, 5 esters, 3 furans, 2 thiazoles, 2 lactones, 2 sulfides, 9 phenols, l2 carboxylic acids and 5 others. The greater part of the others except carboxylic acids were identified from a neutral fraction of which was assumed to be indispensable for the reproduction of bellflower root odor in a sensory evaluation. As a result of a sensory evaluation, 1-hexanal, trans-2-hexenal, 1-hexanol, cis-3-hexenol, trans-2-hexenol, 1-octen-3-ol and so forth identified in a neutral fraction were considered to be the key compounds of grass-like odor in the bellflower roots.

도라지 뿌리의 향기성분을 규명하고자 도라지 뿌리의 향기성분을 상압 수증기 증류법으로 포집하여 중성, 염기성, 약산성 및 산성성분으로 분획하였다. Diazomethane 법으로 methyl ester 화한 산성부분을 위시한 4부분은 모세관 column을 장치한 GC 및 GC-MS로 분석하였으며 함황화합물은 FPD 검출기로써 검출하였다. 도라지 뿌리로부터 aliphatic hydrocarbons류 6종, aromatic hydrocarbons류 10종, terpene hydrocarbons류 2종 alcohol류 12종, terpene alcohol류 8종 aldehyde류 17종 terpene aldehyde류 3종 ketone류 5종 ester류 5종, furan류 3종, thiazole류 2종, lactone류 2종, sulfide류 2종, phenol류 2종, 산류 12종 및 기타 5종을 위시하여 총 103종의 향기성분이 동정되었다. Caboxylic acid를 제외한 향기성분은 대부분 중성부분에서 동정되었고, 관능검사의 결과에서도 중성부분이 도라지 뿌리의 향기를 재현하는데 필요불가결한 것으로 나타났다. 관능검사의 결과, 중성부분에서 동정된 1-hexanal, trans-2-hexenal, 1-hexanol, cis-3-hexenol, trans-2-hexenol, 1-octenen-3-ol 등은 도라지 뿌리의 풋냄새의 주성분인 것으로 생각된다.

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