저염 우렁쉥이 젓갈의 휘발성성분
Volatile Flavor Constituents of the Low-Salt Fermented Ascidian
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저염 우렁쉥이 젓갈의 풍미발현물질을 구명하기 위해 SDE apparatus, GC 및 GC/MS를 이용하여 저염 우렁쉥이 젓갈 특유의 향기성분을 추출, 분리 및 동정하였다. 5℃에서 15일간 숙성시킨 저염 우렁쉥이 젓갈의 pH는 5.17, 염도는 8.0%, 휘발성염기질소의 함량은 23.0 mg/100 g이었다. 저염 우렁쉥이 젓갈의 향기성분으로 총 96 성분이 동정되었고, 총함량은 1,221.42 μg/100 g-cyclohexanol이었다. 이들 화합물의 종류와 함량을 group별로 분류하면 alcohol류 23종, acid류 16종, aldehyde류 15종, hydrocarbon류 29종, 방향족 화합물 6종, ester류 2종, 함질소 화합물 2종 및 기타 3종으로 구성되어 있었는데, 계수적인 측면에서 가장 많은 화합물은 hydrocarbon류였고, 양적인 측면에서 가장 많은 화합물은 1-octanol을 위주로 한 alcohol류였다. 저염 우렁쉥이 젓갈의 향기발현에는 alcohol류를 위주로 여기에 aldehyde류, acid류, 방향족 화합물, ester류 및 함질소 화합물 등이 관여하며, 이들 성분이 서로 조화를 이루어 저염 우렁쉥이 젓갈의 독특한 향기를 발현한다고 생각되었다.
Abstract
In order to elucidate a flavor characteristics of the low-salt fermented ascidian (LFA), a volatile flavor constituents were extracted and analyzed by SDE apparatus and GC/MS. Salinity, pH and volatile basic nitrogen of the LFA were 8.0%, 5.17 and 23.0 mg/100 g, respectively. Total content of volatile flavor compounds identified from the LFA was 1,221.42 μg/100 g as cyclohexanol (internal standard), it were composed of 23 alcohols (644.85 μg/100 g) such as 1-octanol and 2-pentanol, 16 acids (293.91 μg/100 g) such as 2-hydroxy-propanoic acid and butanoic acid, 15 aldehydes (153.61 μg/100 g) such as trans-2-hexanal and benzaldehyde, 29 hydrocarbons (97.65 μg/100 g) such as 1,4-dimehyl-cyclooctane and 1-nonene, six aromatic compounds (6.20 μg/100 g), two esters (2.07 μg/100 g), two nitrogen-containing compounds (19.09 μg/100 g) and three micellaneous compounds (4.04 μg/100 g).
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