한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제21권1호
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- Pages.127-135
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- 1989
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- 0367-6293(pISSN)
향신료의 휘발성 향미성분에 관한 연구
Studies on the Volatile Flavor Components of Spices in Curry
- Kim, Hyean-Wee (Ottogi Food Research Institute) ;
- Huh, Kyung-Taek (Ottogi Food Research Institute) ;
- Choi, Chun-Un (Ottogi Food Research Institute)
- 발행 : 1989.02.01
초록
카레가루 원료로 쓰이면서 독특한 풍미를 내는 육두구(nutmeg), 쿠민(cumin), 카다몬(cardamon), 심황뿌리가루(turmeric), 고수(coriander), 정향(clove), 올스파이스(allspice), 카시아(cassia), 회향(fennel), 셀러리시드(celery seed), 검정후추(black pepper)등 향신료 11종을 상압 수증기 증류하여 얻은 유출액으로부터 Diethyl ether: n-Pentane(2 : 1, v/v)으로 향미성분을 추출한 후, capillary GC와 GC/MS를 이용하여 그 주요 성분들을 동정하였다. 육두구는
The volatile components of nutmeg, cumin, cardamon, turmeric, coriander, clove, allspice, cassia, fennel, celery seed and black pepper, having a characteristic spicy aroma and being used as an ingradient of curry powder, were investigated. After steam distillation followed by extraction with diethyl ether: n-pentane(2:1, v/v) mixture, the volatile components were identified by capillary GC and GC/MS. As a result, following major compounds were identified.