Volatile Flavor Components of Chestnut Honey Produced in Korea

한국산 밤꿀의 휘발성 향기성분

Composition of volatile flavor components of chestnut flower sand honey were investigated by GC and GC-MS. A total of 64 components including 14 aromatic compounds, 13 hydrocarbons, 7 fatty acids, 4 terpenes, 12 oxygenated hydrocarbons, and 7 misellaneous compounds and a total 41 components including 7 aromatic compounds, 16 hydrocarbons, 12 fatty acids, 1 terpene, 2 oxygenated hydrocarbons, and 3 misellaneous compounds were identified from total volatile concentrates of chestnut flower and honey respectively. The main components of flower volatile were 2-phenyl ethyl alcohol, 1-phenyl ethyl alcohol and benzyl alcohol which comprise 49.02% of this volatiles The main components of flower volatile were 2-phenyl ethyl alcohol, 1-phenyl ethyl alcohol and benzyl alcohol which comprise 49.02% of this volatiles. Aromatic compounds such as 2-phenyl ethyl alcohol, benzyl alcohol, 1-phenyl ethyl alcohol, 1-(2-aminophenyl) ethanone act as major contributor to the characteristic honey-like flavor of chestnut honey.

밤꿀과 밤꽃 향기성분의 연관성을 조사코자 밤꿀은 용매추출과 수증기 증류법을 병행하여, 그리고 밤꽃은 수증기 증류법에 의해 향기성분을 분리한 다음 GC, GC-MS에 의해 확인 비교하였다. 밤꽃으로 부터 14종의 방향족 화합물, 13종의 탄화수소류, 7 종의 지방산류, 4종의 테르펜류, 12종의 함산소 탄화수소류, 7종의 기타 성분 등 64종의 성분이 확인되었고, 밤꿀로 부터는 7종의 방향족화합물, 16종의 탄화수소류, 12종의 지방산류, 1종의 테르펜류, 2종의 함산소 탄화수소류, 3종의 기타 성분 등 41종이 확인되었다. 밤꽃 향기의 주요성분으로는 전체 향기의 49.02%를 차지하고 있는 2-phenyl ethyl alcohol, 1-phenyl ethyl alcohol, benzyl alcohol 등이 주를 이루었고 밤꿀 향기의 특징적인 성분으로는 2-phenyl ethyl alcohol, benzyl alcohol, 1-phenyl ethyl alcohol, 1-(2-aminophenyl) ethanone 등이었다.