삶은 굴 향기의 발현원인물질 및 향기성분의 조성
The Character Impact Precursors and Flavor Constituents of the Odor Evolved from Cooked Oyster
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초록
우리나라 사람들이 즐겨먹고 있는 대표적인 패류 중의 하나인 굴에서 유래하는 바람직한 자숙향기의 전구물질부 및 향기발현성분을 분리구명하였고, 아울러 SDE apparatus, GC 및 GC/MS를 이용하여 굴의 자숙향기성분을 추출, 분리 및 동정하였다. 굴 자숙향기를 추출, 투석, 이온교환칼럼크로마토그래피 및 관능검사한 결과, 굴 자숙향기 발현의 주요 전구물질부는 수용성이고 투석성의 저분자 성분으로, 특정 단일성분보다는 산성 및 양성의 수용성성분을 주체로 여러 가지 성분이 동시에 가열될 때 발생되었다. 자숙한 굴의 향기성분으로 총 106 성분이 동정되었으며, 이들 화합물을 group별로 분류하면 acid류 16종, alcohol류 20종, aldehyde류 12종, ketone류 8종, ester류 3종, phenol류 3종, benzene류 1종, hydrocarbon류 29종, furan류 5종 및 함질소화합물 9종으로 구성되어 있었다. 굴 자숙향기는 이중 pyrazine류와 같은 함질소 방향족 화합물과 저급지방산류, 그리고 alcohol류, furan류 등 중성화합물을 위주로, 지방의 산화생성물인 저급카르보닐화합물들이 서로 상호반응하여 발현되는 것으로 밝혀졌다.
Abstract
In order to elucidate a mechanism responsible for the development of the odor characteristics of cooked desirable flavoring materials such as shellfish and crustaceans, oyster was extracted with various solvents and resulting extracts were evaluated organoleptically after cooking. As a result, 80% aqueous methanol extract was found to produce a cooked desirable flavoring odor. This oyster extract was fractionated by means of ion-exchange column chromatography and dialysis, and each of the fraction obtained was subjected to cooking, followed by organoleptic evaluation. The outer dialyzate fraction, acidic and amphoteric fraction produced a cooked oyster odor. And the whole volatile flavor compounds(26.773 mg/100 g as cyclohexanol) identified from cooked oyster were composed of 16 acids, 20 alcohols, 5 furans, 12 aldehydes, 8 ketones, 3 esters, 3 phenols, 1 benzene, 29 hydrocarbons, and 9 nitrogen containing aromatic compounds.
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