Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Analysis of the Volatile Flavor Components in Plum ($Prunus$ $salicina$) Irradiated with an Electron Beam

전자선 조사한 자두의 휘발성 유기성분 변화

  • Jeong, In-Seon (Department of Food and Nutrition, Chosun University) ;
  • Lee, Sun-Im (Department of International Tea Culture, Chosun University) ;
  • Jeon, Dong-Bok (Department of International Tea Culture, Chosun University) ;
  • Hong, Young-Sin (Department of Food and Nutrition, Chosun University) ;
  • Kim, Jae-Sung (Department of Food and Nutrition, Chosun University) ;
  • Choi, Sung-Hwa (Department of Food and Nutrition, Chosun University) ;
  • Nho, Eun-Yeong (Department of Food and Nutrition, Chosun University) ;
  • Choi, Ji-Yeon (Department of Food and Nutrition, Chosun University) ;
  • Kim, Byung-Sook (Department of Food and Nutrition, Jeonbuk Science College) ;
  • Kim, Kyong-Su (Department of Food and Nutrition, Chosun University)
  • 정인선 (조선대학교 식품영양학과) ;
  • 이순임 (조선대학교 국제차문화학과) ;
  • 전동복 (조선대학교 국제차문화학과) ;
  • 홍영신 (조선대학교 식품영양학과) ;
  • 김재성 (조선대학교 식품영양학과) ;
  • 최성화 (조선대학교 식품영양학과) ;
  • 노은영 (조선대학교 식품영양학과) ;
  • 최지연 (조선대학교 식품영양학과) ;
  • 김병숙 (전북과학대학 호텔조리영양계열) ;
  • 김경수 (조선대학교 식품영양학과)
  • Received : 2012.01.18
  • Accepted : 2012.03.30
  • Published : 2012.04.30
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Abstract

The changes in the volatile organic compounds in plum after its electron beam irradiation and storage were determined using the simultaneous distillation extraction method and gas chromatograph-mass spectrometry. There were 44, 46, 45, 47, and 38 volatile compounds in the 0-, 0.25-, 0.5-, 0.75-, and 1 kGy irradiated samples, respectively. Also, the volatile flavor components of the plum that was stored for 30 days were identified as 48, 40, 40, 39, and 40 components. The compositions of the volatile compounds of the control and irradiated samples showed a similarity after the storage. Especially, the more important volatile flavor of the plum was identified as hexanal of the C6compounds, (E)-2-hexenal and (Z)-3-hexenal. In particular, hexanal, (E)-2-hexenal, and (Z)-3-hexen-1-ol increased in all the doses, where as hexanol and (E)-2-hexen-1-ol decreased. Among the lactone compounds, ${\gamma}$-hexalactone, ${\gamma}$-octalactone, and ${\gamma}$-decalactone were identified during the storage period in the raw samples. Hexanonic acid and 2-hexenoic acid were not identified during the storage of the samples, and 2-methylprrole was detected only when the storage samples were irradiated at a dose higher than 0.5kGy. Therefore, it was shown that there was no effect on the variation of the volatile organic component suntil 1 kGy in the plum was irradiated with an electron beam.

본 연구는 전자선 조사된 자두의 저장기간에 따른 휘발성 유기화합물의 변화를 확인하기 위하여 SDE 방법으로 추출하고 GC/MS로 분석하였다. 비조사 자두와 0.25, 0.5, 0.75 및 1 kGy로 전자선 조사된 자두의 휘발성 화합물을 동정한 결과 각각 44, 46, 45, 47 및 38종으로 동정되었다. 30일 저장기간 후 자두의 휘발성 화합물은 선량별로 각각 48, 40, 40, 39 및 40종이 확인되어 저장기간에 따른 유기성분의 조성은 유사하였으며 선량에 따른 유의적 차이는 없었다. 자두의 주된 휘발성 유기성분은 $C_6$ 구조의 hexanal과 (E)-2-hexenal, (Z)-3-hexenal, (E)-2-hexen-1-ol 및 (Z)-3-hexen-1-ol로 hexanal, (E)-2-hexenal 및 (Z)-3-hexen-1-ol은 조사 시 모든 선량에서 증가하였으며 hexanol, (E)-2-hexen-1-ol은 감소함을 확인하였다. lactone류 중 저장기간 동안 비조사 시료에서 ${\gamma}$-hexalactone, ${\gamma}$-octalactone 및 ${\gamma}$-decalactone가 확인되었다. 비조사 및 전자선 조사된 자두의 저장기간 동안 휘발성 유기성분의 감소함을 확인하였고, hexanoic acid와 2-hexenoic acid는 확인되지 않았으며 2-methylpyrrole은 0.5 kGy 이상 조사한 시료에서 확인되었다. 따라서 자두의 1 kGy까지의 저선량 전자선 조사는 휘발성 유기성분의 변화에 영향을 미치지 않는 것으로 사료되며 자두의 저장기간 연장을 위하여 유용한 선량임을 확인하였다.

Keywords

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