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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Volatile Aroma Components and Fatty acid in Fruit of Broussonetia Kazinoki Siebold

닥나무 열매( 저실자)의 휘발성 향기성분과 지방산조성에 관한 연구

  • 윤숙자 (배화여자전문대학 전통조리과) ;
  • 변명우 (한국원자력연구소) ;
  • 장명숙 (단국대학교 식품영양학과)
  • Published : 1994.02.01
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Abstract

Voltaile aroma components and fatty acid in fruit of Broussonetia kazinoki siebold were investigated . The experimental results revealed the presence of 41 volatile components . Forty one compounds , including 4 hydrocarbons(2.45), 7 aldehydes (20%), 3 ketones(1.0%), 7 terpenes(18.05), 8 acids (42%), 4 alcohols (4.2%) and 5 phenols (9.85) were identified. The content of crude lipid was 28.5% . Fatty acid composition were mainly consisted of linoleic (91.61%) and followed by oleic(3.525) , palmitic (3.40%), stearic (0.855) and linolenic acid(0.39%)

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