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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparison of Volatile Organic Components in Fresh and Freeze Dried Garlic

생마늘과 동결건조마늘의 휘발성 유기성분 비교

  • Kim, Youn-Soon (Dept. of Home Economics Education, Chosun University) ;
  • Seoa, Hye-Young (Dept. of Food and Nutrition, Chosun University) ;
  • No, Ki-Mi (Dept. of Food and Nutrition, Chosun University) ;
  • Shim, Sung-Lye (Dept. of Food and Nutrition, Chosun University) ;
  • Yang, Su-Hyeong (Dept. of Food and Nutrition, Chosun University) ;
  • Park, Eun-Ryong (Center for Food Standard Evaluation, Korea Food and Drug Administration) ;
  • Kim, Kyong-Su (Dept. of Food and Nutrition, Chosun University)
  • 김연순 (조선대학교 가정교육과) ;
  • 서혜영 (조선대학교 식품영양학과) ;
  • 노기미 (조선대학교 식품영양학과) ;
  • 심성례 (조선대학교 식품영양학과) ;
  • 양수형 (조선대학교 식품영양학과) ;
  • 박은령 (식품의약품안전청 식품평가부) ;
  • 김경수 (조선대학교 식품영양학과)
  • Published : 2005.07.01
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Abstract

The study was carried out to find the effect of freeze drying on the volatile organic components in garlic (Allium sativum L.). The volatile organic compounds from fresh and freeze dried garlic were extracted by simultaneous steam distillation and extraction (SDE) method and identified with GC/MS analysis. A total of 42 and 32 compounds were identified in fresh and freeze-dried garlic, respectively. Sulfur containing compounds in the garlic samples were detected as the major compounds, and alcohols, aldehydes and esters were detected as minor compounds. Diallyl disulfide, diallyl trisulfide, allyl methyl disulfide and ally1 methyl trisulfide were the main sulfur compounds in fresh and freeze dried garlic. The amount of sulfur containing compounds were decreased freeze-drying but methyl propyl trisulide, 3- allylthiopropionic acid, cyclopentyl ethyl sulfide etc. were increased. The others, non- sulfur containing compounds such as ethyl acetate, ethanol, 2-propenol, 2- propenal and hexanal were increased in freeze-dried garlic. Consequently, the total amount of volatile organic compounds in garlic became lower during freeze-drying from 853.42 mg/kg to 802.21 /kg, and the composition of major components were nearly same in fresh and freeze-dried garlic.

SDE추출방법 과 GC/MS로 분석에 의하여 생마늘과 동결 건조마늘의 휘발성 유기성분을 비교하였다. 생마늘과 동결 건조마늘에서 각각 42종, 32종의 화합물이 확인되었으며 , 대부분이 황화합물이었고 alcohol류, aldehyde류, ester류도 확인되었다. Diallyl disulfide, diallyl trisulfide, allyl methyl disulfide, allyl methyl trisulfide는 생마늘과 동결건조마늘 에서 확인된 주요 황화합물이었다. 3-Methyl pyridine, 2-methyl-4-pentenal, 2,3,3-trimethyl-1,4=pentadiene, methional등 생마늘에서 확인된 화합물은 동결건조마늘에서 소실되었고 propanethiol, 2-ethyl-3-butenal, acetic acid 등은 동결건조마늘에서 확인되었으며, 전체적인 휘발성 유기성분의 총량에는 영향을 미치지 않는 수준이었다. 동결건조에 의 하여 마늘의 주요 휘발성 유기성분 중 diallyl disulfide, diallyl trisulfide, allyl methyl disulfide, allyl methyl trisulfide, diallyl sulfide,3-vinyl-4H-1,2-dithiin 등 대부분의 황화합물 함량이 감소하였으며 methyl propyl trisulfide, 3- allylthiopropionic acid, cyclopentyl ethyl sulfide 등은 증가하였다. 그 외 ethyl acetate, ethanol,2-propenol, 2-propenal, hexanal 등의 휘발성 유기성분이 증가하는 것을 확인하였다.

Keywords

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