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 Flavor Components of Leek(Allium tuberosum Rottler)

부추(Allium tuberosum Rottler)의 휘발성 향기성분

  • 김경수 (조선대학교 식품영양학과) ;
  • 박은령 (조선대학교 식품영양학과) ;
  • 조정옥 (조선대학교 식품영양학과) ;
  • 김선민 (동신대학교 식품생물공학과) ;
  • 이명렬 (조선대학교 식품영양학과)
  • Published : 1998.08.01
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Abstract

Volatile flavor components of edible portion of leek(Allium tuberosum R.) were extracted by SDE(simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether (1 : 1, v/v) as an extract solvent and analyzed by GC-FID and GC/MS. Identification of the volatile flavor components was mostly based on the RI of GC and mass spectrum of GC/MS. A total of sixty-five components from leek extract were classified as 28 sulfur-containing compounds, 12 aldehydes, 9 alcohols, 4 lactones and esters, 3 acids and hydrocarbons, and 2 miscellaneous compouds. The sulfur-containing compounds were predominant in leek extract. Dimethyl disulfide(19.47%) and dimethyl trisulfide(17.38%) were the main compounds and trans-1-propenyl methyl disulfide, trans-2-hexenal and methyl allyl disulfide were also detected large amounts in leek.

Keywords

References

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