Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Volatile Compounds of Mustard Leaf (Brassica juncea) Kimchi and Their Changes during Fermentation

청갓 김치의 휘발성 성분과 발효 숙성시의 변화

  • Pyo, Young-Hee (Department of Food and Nutrition, Sungshin Women's University) ;
  • Kim, Jung-Soo (Department of Chemistry, Sungshin Women's University) ;
  • Hahn, Young-Sook (Department of Food and Nutrition, Sungshin Women's University)
  • Published : 2000.02.28
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Abstract

Fourteen volatile compounds isolated by distillation under reduced pressure from Mustard Leaf(Brassica juncea) Kimchi were identified by the GC/FID and GC/MSD. They were composed of 63% of hydrocarbons and acid and 30% of isothiocyantes and their related components in relative amount; Volatile isothiocyanates and their related components such as 2-phenylethyl isothiocyanate, benzothiazole, 2-methyl benzothiazole and 2-(3H)-benzothiazolone, which are reported to be responsible for the pungent flavor of mustard products, were found in Mustard Leaf Kimchi. These volatile components were remarkably decreased during the fermentation of Mustard Leaf Kimchi.

청갓으로 만든 갓김치의 휘발성 화합물의 종류를 GC/FID와 GC/MSD를 사용하여 분리 동정하고, 발효 숙성 중 isothiocyanates와 그 유도체함량의 변화를 측정하였다. 청갓 김치의 수증기 증류물로부터 14종의 휘발성화합물을 분리, 동정하였으며 그 중 hexadecanoic acid를 비롯한 acid와 nitromethane등의 hydrocarbons류가 전체의 63%이상을 차지하였다. 갓의 특징적인 자극성 성분으로 알려진 isothiocyanates와 유도체들의 함량은 전체화합물의 30%로, 2-phenylethyl isothiocyanate가 주요성분이었고, 그밖에 benzothiazole 2-methylbenzothiazole, 2-(3H)-benzothiazolone 등이 동정되었다. 청갓 김치의 발효숙성 중 isothiocyanates와 그 유도체들의 상대적 함량 변화는 저장4일 이후부터 뚜렷하게 감소되었으며, 그 중 2-phenylethyl isothiocyanate경우 저장 7일째에 50%이상, 저장 14일째에는 80%이상 소실되는 것으로 나타났다.

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