개체동결 굴(Crassostrea gigas)을 이용한 굴소스의 향미성분
Flavor Constituents of the Oyster Sauce from Individually Quick-Frozen Oyster Crassostrea gigas
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초록
상품가치를 상실한 장기저장 개체동결 굴에서 추출한 복합엑스분의 실용화를 목적으로 이를 주소재로 제조한 굴소스의 정미성분과 향기성분을 분석하였다. 굴소스 시작품의 수분함량은 60.6%, 조단백질 8.5%, 염도는 8.3%, 그리고 아미노질소 함량은 539.8mg/100g이었다. 굴소스 시작품의 유리아미노산 총함량은 7,346.9mg/100g, 주요 유리아미노산은 glutamic acid가 3,799.1mg/100g으로taurine, urea, proline, glycine 및 alanine 등의 순으로 함량이 많았으며, IMP도 131.6mg/100g 함유되어 있었다. 굴소스 시작품의 가열향기 성분으로 총 76성분이 동정되었으며, 이들 성분을 group별로 분류하면 benzaldehyde를 위주로 한 aldehyde류 5종, 1-(2-furanyl)-ethanone을 위주로 한ketone류 5종, alkane류 6종, ethyl acetate를 위주로 한 ester류 14종, ethyl alcohol과 6-methylheptanol을 위주로 한 alcohol류 12종, 2-furancarboxyaldehyde와 2-furanmethanol을 위주로 한furan류 4종, d-limonene과 같은 aromatic compound류 3종, 2,4,6-trimethyl pyridine을 위주로 한N-containing compound류 13종, hexadecanoic acid를 위주로 한 acid류 13종 및 miscellaneouscompound류 1종으로 구성되어 있었다.
Abstract
To develop a high value-added product from individually quick-frozen oyster Crassostreagigas extract(IQFOE), the oyster sauce was prepared from IQFOE, and its desirable flavorcompounds were analyzed. The moisture, crude protein, crude ash, salinity, pH andamino-nitrogen contents of the oyster sauce were 60.6%, 8.5%, 8.2%, 8.3%, 5.7% and539.8mg/100g, respectively. Regarding the taste-active compounds of the oyster sauce, the freeamino acid content was 7,346.9mg/100g, and the major free amino acids were glutamic acid,taurine, proline, glycine and alanine. The inosinic monophosphate contents of the oyster saucewas 131.6mg/100g, and the primary inorganic ions were Na, K, S, and P. Seventy-six volatile compounds were detected in the cooked odor of the oyster sauce. These volatile compoundswere composed of 14 esters, including ethyl acetate, 13 nitrogen-containing compounds,including 2, 4, 6-trimethyl pyridine, 13 acids, including hexadecanoic acid, 12 alcohols, includingethyl alcohol and 6-methyl heptanol, 6 alkanes, 5 aldehydes, including benzaldehyde, 5 ketones,including 1-(2-furanyl)-ethanone, 4 furans, including 2-furancarboxaldehyde and 2-furanmethanol,3 aromatic compounds, including d-limonene, and 1 miscellaneous compound. Esters, acids andnitrogen-containing compounds, and alcohols were the most abundant compounds in the odor ofthe oyster sauce, with some aldehydes, ketones, and furans.
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