초록
양다래 과육질 펄프를 14,000 rpm에서 10분간 원심 분리하여 serum과 불용성 펄프를 분리하였고, serum을 $30{\sim}50mmHg,\;50{\sim}55^{\circ}C$에서 감압농축하면서 농축 초기에 발생하는 증기를 회수하여 방향성분 획분으로 하였다. 방향성분을 serum의 양에 대하여 $0{\sim}10%\;(E-I),\;10{\sim}20%\;(E-II)$로 구분하였다. 또한 양다래의 휘발성 향기성분은 DHC분석법으로 포집하였고, 포집한 향기성분을 동정하기 위하여 GC/MSD를 사용하여 분석하였다. 양다래 펄프의 serum 분리비율은 70.1%였으며, 대부분 향기성분들의 분포는 serum 보다 불용성 펄프에서 더 높게 나타났다. (E)-2-hexanal, ethyl butanoate 등 총 26종의 향기성분이 확인되었으며, 향기성분의 상대적인 총량은 E-I이 E-II보다 높게 나타났으며 피크면적과 갯수도 감소함을 알 수 있었다.
Kiwifruit pulp was separated into insoluble pulp and serum by centrifugation at 14,000 rpm for 10 min. The serum portion was concentrated at $30{\sim}50mmHg\;and\;50{\sim}55^{\circ}C$ with aroma recovery. Vapor generated at the early stage of vacuum evaporation was condensed and taken as aroma fractions: $E-I\;(0{\sim}10%),\;E-II,\;(10{\sim}20%)$. The volatile flavor compounds in kiwifruit pulp were collected by dynamic headspace technique and analyzed by GC and GC/MSD. The yield of serum separated from kiwifruit pulp was 70.1% and insoluble pulp fraction contained aroma compounds more than that of the serum. Twenty-six aroma compounds, including (E)-2-hexanal and ethyl butanoate were detected. The efficiency of the aroma recovery was reduced as the recovery time was extended, as indicated by the less peak numbers and kiwifruit areas of aroma fractions.