Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Monitoring of the Changes in Volatile Flavor Components in Oriental Melon Wine Using SPME

SPME를 이용한 참외와인의 휘발성 향기성분의 모니터링

  • Jo, Yong-Jun (Department of Food Science and Technology, Keimyung University) ;
  • Kim, Ok-Mi (Faculty of Hotel Culinary Arts, Taekyeung College) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
  • 조용준 (계명대학교 식품가공학과) ;
  • 김옥미 (대경대학교 호텔조리계열) ;
  • 정용진 (계명대학교 식품가공학과)
  • Received : 2013.01.11
  • Accepted : 2013.04.15
  • Published : 2013.04.30
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Abstract

This study was conducted to investigate changes in the main volatile flavor components of oriental melon during the process of alcohol fermentation via SPME (solid phase micro extraction). The flavor components of oriental melon were shown to have mainly included melon and green flavors. The green flavor was identified to be nonanal, 1-butanol, 1-octen-2-ol and benzene, and its relative concentration was shown to be 16.66%. The nonanal concentration was shown to have been reduced among the green-flavor components, but no significant change in remaining components was observed. Mainly, sweet flavor tended to increase, and the relative concentration of benzene was particularly shown to have increase by 25.58%, accounting for the highest relative concentration. The amount of green-flavor components, except for 1-butanol, was shown to have significantly decrease after alcohol fermentation. Then, no component of green-flavor, which causes an offensive smell, was found during fermentation and aging. Meanwhile, the volatile flavor components, which are consist of acids, were shown to have been produced during alcohol fermentation. In particular, octanoic acid, which causes off-flavor, was shown to be 60.99%, a very high relative concentration during the aging stage. In addition, acetic acid with a pungent sour flavor tended to be produced. A further study on the improvement of flavor in the production of oriental melon wine is required.

본 연구에서는 SPME를 이용하여 참외 알코올 발효과정 중 주요 휘발성 향기성분의 변화를 조사하였다. 참외 원과의 향기성분은 주로 melon 및 풋내향이 주로 나타났으며 풋내성분은 nonanal, 1-butanol, 1-octen-3-ol 및 benzene으로 동정되었고 상대적 농도는 16.66%로 나타났다. 머스트에서는 풋내성분 중 nonanal은 농도는 감소하였으나 나머지 성분들은 큰 변화가 없었으며, 주로 sweet향이 증가하는 경향으로 나타났으며 특히 benzene의 상대적 함량이 25.58% 증가하여 가장 높은 함량을 차지하였다. 알코올 발효 후 1-butanol을 제외한 풋내유발 성분들의 함량이 매우 감소하였으며 숙성 중 모두 검출되지 않은 것으로 나타났다. 이취의 원인이 되는 풋내유발 물질들은 발효 및 숙성과정을 통해 모두 소멸되었으나 acid류의 휘발성 향기성분들은 알코올 발효과정에서 생성되었으며 특히 불쾌취를 유발하는 octanoic acid는 상대적 농도가 숙성과정 중 60.99%로 매우 높게 나타났으며 숙성 중에 자극적인 신냄새의 acetic acid가 생성되는 경향으로 나타나 향후 참외 와인 제조에 있어 향기 개선을 위한 연구가 요구된다.

Keywords

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