한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

발효기간에 따른 감동젓무 김치의 휘발성 향기 성분 특성

Characterization of Volatile Components according to Fermentation Periods in Gamdongchotmoo Kimchi

  • 윤미경 (이화여자대학교 식품공학과) ;
  • 권미정 (이화여자대학교 식품공학과) ;
  • 이상미 (이화여자대학교 식품공학과) ;
  • 김지원 (이화여자대학교 식품영양학과) ;
  • 조미숙 (이화여자대학교 식품영양학과) ;
  • 이종미 (이화여자대학교 식품영양학과) ;
  • 김영석 (이화여자대학교 식품공학과)
  • Yoon, Mi-Kyung (Department of Food Science and Technology, Ewha Womans University) ;
  • Kwon, Mi-Jung (Department of Food Science and Technology, Ewha Womans University) ;
  • Lee, Sang-Mi (Department of Food Science and Technology, 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)
  • 발행 : 2008.10.31
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초록

감동젓무 김치의 발효기간에 따른 휘발성 향기 성분들을 SAFE를 이용하여 분리한 후, GC-MS로 분석하였다. 총 57가지의 휘발성 성분들이 검출되었으며, 14개의 S-containing compounds, 22개의 terpene hydrocarbons, 13개의 aliphatic hydrocarbons, 4개의 alcohols, 4개의 miscellaneous components 등으로 구성되어 있었다. 동정된 휘발성 성분들 중 S-containing compound류와 terpene hydrocarbon류가 정량적으로 주요 성분들로 나타났으며, 이들 중 dimethyldisulfide, methyl-2-propenyldisulfide, dimethyltridulfide, di-2-propenyltrisulfide, 2-vinyl-[4H]-1,3-dithiin 등의 함량이 전체적으로 높게 나타났으며, 저장 기간에 따라서는 시료간에 정성적으로 뚜렷한 차이를 나타내지 않았다. 감동젓무 김치의 향기활성 성분을 규명하기 위해 용매추출을 이용하여 휘발성 성분들을 분리 후 향추출물 희석분석법으로 flavor dilution(FD) factor($Log_3$ FD)를 구하였다. 이 결과 감동젓무 김치에서 총 15종의 휘발성 향기활성 성분들이 확인되었다. 이 중 군덕내의 특성을 지닌 4-isothiocyanato-1-butene과 썩은 양파향을 주는 dimethyldisulfide가 높은 FD factor를 보였으며, 이들 성분 외에 높은 FD factor($Log_3$ FD>5)를 나타내는 성분들로는 2-vinyl-[4H]-1,3-dithiin($Log_3$ FD factor 5, spicy/garlic-like)이 있었다.

The volatile components in Gamdongchotmoo kimchi, unfermented and fermented for 3 or 25 days, were extracted via solvent-assisted flavor evaporation (SAFE), and then analyzed via gas chromatography/mass spectrometry (GCMS). A total of 57 components, including 14 S-containing compounds, 22 terpene hydrocarbons, 13 aliphatic hydrocarbons, 4 alcohols, and 4 miscellaneous components, were detected in Gamdongchotmoo kimchi. Among them, the S-compounds were quantitatively dominant. The aroma-active compounds were also determined via gas chromatography-olfactometry (GC-O), using aroma extract dilution analysis (AEDA). A total of 16 aroma-active compounds were detected via GC-O. The most intense aroma-active compounds in Gamdongchotmoo kimchi included 4-isothiocyanato-1-butene ($Log_3$ FD factor 7, rancid), an unknown($Log_3$ FD factor 7, spicy) and another unknown ($Log_3$ FD factor 7, seasoning-like). In addition, other aroma-active compounds, including dimethyldisulfide ($Log_3$ FD factor 6, rotten onion-like/sulfury), 2-vinyl-[4H]-1,3-dithiin ($Log_3$ FD factor 5, spicy/garlic-like), and an unknown ($Log_3$ FD factor 5, rancid/cheese-like) might be crucial to the flavor characteristics of Gamdongchotmoo kimchi.

키워드

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