Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Characterization of Volatile Components in Eoyuk-jang

어육장의 휘발성 향기 성분 특성

  • Yoon, Mi-Kyung (Department of Food Science and Technology, Ewha Womans University) ;
  • Choi, A-Reum (Department of Food Science and Technology, Ewha Womans University) ;
  • Cho, In-Hee (Department of Food Science and Technology, Ewha Womans University) ;
  • You, Min-Jung (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Kim, Ji-Won (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Cho, Mi-Sook (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Lee, Jong-Mee (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Kim, Young-Suk (Department of Food Science and Technology, Ewha Womans University)
  • 윤미경 (이화여자대학교 식품공학과) ;
  • 최아름 (이화여자대학교 식품공학과) ;
  • 조인희 (이화여자대학교 식품공학과) ;
  • 유민정 (이화여자대학교 식품영양학과) ;
  • 김지원 (이화여자대학교 식품영양학과) ;
  • 조미숙 (이화여자대학교 식품영양학과) ;
  • 이종미 (이화여자대학교 식품영양학과) ;
  • 김영석 (이화여자대학교 식품공학과)
  • Published : 2007.08.31
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Abstract

The volatile components in Eoyuk-jang, a traditional Korean fermented food, were isolated using solvent extraction, and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 36 components, including 11 aliphatic hydrocarbons, 4 acids, 2 ketones, 5 phenols, 7 alcohols, 1 pyrazines, 4 pyrones and furanones, and 2 miscellaneous components, were found in Eoyuk-jang; among them, butanoic acid was quantitatively dominant. In addition, the aroma-active compounds were determined by gas chromatography-olfactometry (GC-O) using aroma extract dilution analysis (AEDA). A total of 20 aroma-active compounds were detected by GC-O. Butanoic acid (rancid) and methional (cooked potato-like) were the most potent aroma-active compounds with the highest FD factors $(Log_3$, FD), followed by 2-methyl-2-butanol (soysauce-like), 3-hydroxy-2-butanone (buttery), and 2-furanmethanol (burnt sugar-like).

어육장의 휘발성 향기 성분들을 용매추출을 이용하여 분리, 농축하였으며, GC-MS로 분석하였다. 총 36가지의 휘발성 성분들이 검출되었으며, 11개의 aliphatic hydrocarbons, 4개의 acids, 2개의 ketones, 5개의 phenols, 7개의 alcohols, 1개의 pyrazine, 4개의 pyrones와 furanones, 2개의 miscellaneous components 등으로 구성되어 있었다. 특히, acids인 butanoic acid가 높은 함량을 나타내었다. 어육장의 향기활성 성분을 규명하기 위해 용매추출을 이용하여 휘발성 성분들을 분리 후 향추출물 희석분석법으로 flavor dilution(FD) $factor(Log_3$ FD)를 구하였다. 이 결과 어육장에서 총 20종의 향기활성 성분들이 확인되었다. 이 중 군덕내의 특성을 지닌 butanoic acid와 구운 감자향을 지닌 methional이 높은 FD factor를 보였으며, 이들 성분 외에 높은$(Log_3$ FD>7)를 나타내는 성분들로는 2-methyl-2-butanol(soysauce-like), 3-hydroxy-2-butanone(buttery), 2-furanmethanol(burnt sugar-like) 등이 있었다. 본 실험에서는 어육장을 시료로 하여 휘발성 향기성분 및 향기활성 성분들을 GC-MS 및 AEDA법에 의해 분석함으로 어육장 특유의 향미특성을 규명하였다. 이는 앞으로 고급화된 장류 제품으로서는 물론, 다양한 식품에서 조미소재로의 어육장의 활용도를 높이는데 기여할 것이다.

Keywords

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