Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Suppression of Undesirable Sulfurous Aromas of Cruciferous Vegetables with Caraway Sulfhydryl Oxidase

캐러웨이 Sulfhydryl Oxidase를 이용한 십자화과 채소의 함황 불쾌취 억압

  • Shim, Ki-Hwan (Department of Food Science and Technology, Gyeongsang National University) ;
  • Lindsay, R.C. (Department of Food Science, University of Wisconsin)
  • Published : 1990.10.01
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Abstract

Aromas of sulfur-containing volatiles from two vegetable varieties of Cruciferae Brassica oleracea and the suppression of undesirable sulfurous aromas of cruciferous vegetables by sulfhydryl oxidase of caraway seeds were examined. Aroma components were separated by gas chromatography equipped with a dual flame photometric detector The volatile sulfides produced from cabbage and broccoli varied. in the relative quantities and rates of production. according to the amount of caraway seeds added and incubation time. The amount of methanethiol and dimethyl disulfide in the cabbage and broccoli with caraway seeds was far less than those in the cabbage and broccoli. Removal of methanethiol and dimethyl disulfide was proportional to the amount of caraway seeds added, and was remarkable with 2.5% aqueous slurries of caraway seeds added.

십자화과의 양배추와 브로콜리에서 함황 휘발성분 함량과 캐러웨이 종자의 sulfhydryl oxidase를 이용한 십자화과 채소의 함황 불쾌취 억압을 FID와 FPD가 동시에 연결된 개스 크로마토그래피로써 조사하였다. 양배추와 브로콜리에서 생성되는 휘발성 유황화합물은 캐러웨이 종자의 첨가량과 항온처리 시간에 따라 함량 및 생성률에 차이가 있었는데, 양배추와 브로콜리에 캐러웨이 종자를 첨가한 것이 대조구보다 methanethiol과 dimethyl disulfide 생성량이 훨씬 적었다. 또한 thiol oxidase 활성을 가진 캐러웨이 종자의 액상 슬러리를 이용하여 methanethiol과 dimethyl disulfide를 제거하는데 효과가 있었으며, 이들의 제거율은 캐러웨이 종자의 첨가량에 비례하였고, 특히 2.5% 캐러웨이 종자를 함유한 액상슬러리에서 효과적이었다.

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