Volatile Flavor Compounds in Commercial Milk by Static Headspace, Purge and Trap, Solid-Phase Microextraction

Static headspace, purge & trap 및 solid-phase microextraction을 이용한 시판우유의 휘발성 향기성분 분석

  • Lee, Hong-Min (Research and Development Center, Namyang Dairy Products Corporation) ;
  • Lee, Ki-Woong (Research and Development Center, Namyang Dairy Products Corporation) ;
  • Chang, Chi-Hoon (Research and Development Center, Namyang Dairy Products Corporation) ;
  • Kim, Sung-Han (Research and Development Center, Namyang Dairy Products Corporation)
  • 이홍민 (남양유업(주) 중앙연구소) ;
  • 이기웅 (남양유업(주) 중앙연구소) ;
  • 장치훈 (남양유업(주) 중앙연구소) ;
  • 김성한 (남양유업(주) 중앙연구소)
  • Published : 2006.12.31

Abstract

Volatile flavor compounds in commercial sterilized milk were analyzed and identified by static headspace, purge-and-trap, and solid-phase microextraction (SPME) methods. About 20 volatile compounds were identified by GC/MS, and aldehydes and ketones were the most distinctive and abundant compounds. Static headspace analysis allowed the identification of only the most abundant compounds, such as acetone. Five ketones (acetone, 2-butanone, 2-pentanone, 2-heptanone, 2-nonanone), four aldehydes (2-methylbutanal, pentanal, hexanal, benzaldehyde) and dimethyl sulfide, all of which were responsible for off-flavor in milk, were found by the purge-and-trap and SPME methods. The two methods differed little in their release of these compounds, but they yielded different amounts in the extraction.

본 실험에서는 시판중인 우유 4종을 대상으로 static headspace, purge and trap 및 SPME의 세 가지 향기성분 추출방법을 이용하여, GC/MS로 각각의 향기성분을 분석하였다. Purge and trap법을 이용한 분석법으로 가장 많은 종류의 성분을 분석할 수 있었으며, 향기성분의 추출효율이 가장 좋았다. SPME법은 간단한 장비로 신속하게 향기성분을 포집할 수 있는 장점이 있으며, 추출 효율 또한 뛰어나 효율적인 향기성분 분석방법으로 이용이 가능하였다. 4종의 시판우유 중에서 검출된 향기성분은 대체적으로 큰 차이를 나타내지 않았으나, 다소의 양적차이를 나타내었다. 검출 된 성분은 주로 acetone, 2-butanone, 2-pentanone, 2-heptanone, 2-nonanone 등의 케톤류, pentanal, 2-methylbutanal, hexanal, benzaldehyde 등의 알데하이류 및 dimethyl sulfide 등의 황화합물류로써, 우유의 주요 이취성분들이었다.

Keywords

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