제주감귤류의 휘발성 향기성분의 확인
Identification of volatile flavor compounds in Jeju citrus fruits
2
조회
0
다운로드
4
인용
0
참고문헌
키워드
초록
The volatile flavor compounds in five Jeju citrus fruit varieties (Cheonhyehyang, Hallabong, Jinjihyang, Hwanggeum hyang and Redhyang) were extracted by simultaneous distillation-extraction (SDE) using solvent mixture of n-pentane and diethyl ether (1:1, v/v) and analyzed by using gas chromatography-mass spectrometry (GC-MS). The number of aroma compounds were identified with : 104 (4,939.77 mg/kg) in Cheonhyehyang, 98 (3,286.38 mg/kg) in Hallabong, 105 (3,317.56 mg/kg) in Jinjihyang, 102 (4,293.39 mg/kg) in Hwanggeumhyang, and 108 (4,049.94 mg/kg) in Redhyang. The detected main volatile compounds were; limonene, sabinene, β-myrcene, α-pinene, β-pinene, linalool, 4-terpineol, α-terpineol, (E)-β-ocimene and γ-terpinene. Among the identified volatiles compounds, ethyl-benzene, nonanol, 1-p-menthen-9-al, (E)-isocarveol, methyl salicylate, α-terpinen-7-al, perilla alcohol, and ethyl-dodecanoate were detected in Cheonhyehyang. only Furthermore, β-chamigrene and α-selinene were in Hallabong only; 3-hydroxybutanal, (E)-2-nonenal, isoborneol, octyl acetate, (E)-2-undecenal, β-ylangene and guaia-6,9-diene in Jinjihyang. ρ-Cymenene, β-thujone, selina-4,11-diene and (E,E)-2,6-farnesol in Hwanggeumhyang only; and ρ-cymen-8-ol, bornyl acetate, carvacrol, bicycloelemene, α-cubebene and 7-epi-α-selinene in Redhyang only. This study confirmed the differences in composition and content of volatile aroma components in five varieties of Jeju citrus fruits.
Abstract
The volatile flavor compounds in five Jeju citrus fruit varieties (Cheonhyehyang, Hallabong, Jinjihyang, Hwanggeum hyang and Redhyang) were extracted by simultaneous distillation-extraction (SDE) using solvent mixture of n-pentane and diethyl ether (1:1, v/v) and analyzed by using gas chromatography-mass spectrometry (GC-MS). The number of aroma compounds were identified with : 104 (4,939.77 mg/kg) in Cheonhyehyang, 98 (3,286.38 mg/kg) in Hallabong, 105 (3,317.56 mg/kg) in Jinjihyang, 102 (4,293.39 mg/kg) in Hwanggeumhyang, and 108 (4,049.94 mg/kg) in Redhyang. The detected main volatile compounds were; limonene, sabinene, β-myrcene, α-pinene, β-pinene, linalool, 4-terpineol, α-terpineol, (E)-β-ocimene and γ-terpinene. Among the identified volatiles compounds, ethyl-benzene, nonanol, 1-p-menthen-9-al, (E)-isocarveol, methyl salicylate, α-terpinen-7-al, perilla alcohol, and ethyl-dodecanoate were detected in Cheonhyehyang. only Furthermore, β-chamigrene and α-selinene were in Hallabong only; 3-hydroxybutanal, (E)-2-nonenal, isoborneol, octyl acetate, (E)-2-undecenal, β-ylangene and guaia-6,9-diene in Jinjihyang. ρ-Cymenene, β-thujone, selina-4,11-diene and (E,E)-2,6-farnesol in Hwanggeumhyang only; and ρ-cymen-8-ol, bornyl acetate, carvacrol, bicycloelemene, α-cubebene and 7-epi-α-selinene in Redhyang only. This study confirmed the differences in composition and content of volatile aroma components in five varieties of Jeju citrus fruits.
참고문헌 (30)
- Kaneko K, "Studies on volatiles from satsuma mandarin juice 1. difference of volatile components among each part of mandarin citrus unshiu cultivar satsuma fruit", National Food Research Institute, 36, pp.44~50 (1980)
- Shimoda M, "Studies on off-flavour formed during storage of satsuma mandarin juice", Japan J Agric Chem Soc, 55, pp.319~324 (1981)
- 문경환, "제주도 감귤 재배지역에 대한 환경특성의 정량화", 한국농림기상학회지, 17(1), pp.69~74 (2015), 한국농림기상학회[DOI]
- 이승국, "감귤농가의 경영효율성 분포 변화 분석", 농업생명과학연구, 50(2), pp.207~221 (2016), 농업생명과학연구원[DOI]
- Song Ej, "A study on production system of hallabong on jeju island", MS, pp.2014
- eBerger RG, "Flavours and fragrances, Chemistry, Bioprocessing and Sus tainability", Springer Science & Business Media, pp.117~119 (2006)
- Fahlbusch KG, "Ullmann's Encyclopedia of Industrial Chemistry", pp.103~ (2003)
- Plotto A, "Odour and flavour thresholds for key aroma components in an orange juice matrix: esters and miscellaneous compounds", Flav Frag J, 23, pp.398~406 (2008)
- Ohta H, "Effects of headspace, pasteurization condition and storage temperature on quality of canned satsuma mandarin juice during storage", Nippon Shokuhin Kogyo Gakkaishi, 30, pp.200~208 (1983)
- Araki C, "Changes in the volatile flavor compounds by heating satsuma mandarin(citrus unsbiu marcov. )juice", Agric Biol Chem, 55, pp.1421~1423 (1991)
- Moshonas MG, "Volatile components of calamondin peel oil", J Agric Food Chem, 44, pp.1105~1107 (1996)
- Wilson CW, "Analysis of cold-pressed grapefruit oil by glass capillary gas chromatography", J Agric Food Chem, 29, pp.494~496 (1981)
- Schultz TH, "Isolation of volatile components from a model system", J Agric Food Chem, 25, pp.446~449 (1977)
- Nickerson GB, "Gas chromatography evidence for the occurrence of hop oil components in beer", J Chromatogr A, 21, pp.1~5 (1996)
- 김경수, "건생강에 함유된 키랄성 향기성분의 이성질체 조성 분석", 한국식품영양과학회지, 35(7), pp.874~880 (2006), 한국식품영양과학회
- Schreier P, "Developments in Food Flavours", pp.89~106 (1986), Elsevier Applied Science
- Furuta T, "Powdery encapsulation of d-limonene by kneading time with mixed powders of β-cyclodextrin at low water content", Biosci Biotechnol Biochem, 58, pp.847~850 (1994)
- Sadtler Research Laboratories, "The sadtler standard gas chromatography retention index library", ~ (1986)
- Langer RS, "Medical applications of controlled release", pp.2~12 (1984), CRC Press
- Rosen HB, "Bioerodible polyanhydrides for controlled drug delivery", Biomaterials, 4, pp.131~133 (1983)
- Kang MA, "Analysis of free sugars, organic acids and flavonoids in shiranuhi and setoka citrus fruits, and bioactivity of essential oil", MS, pp.2012
- Song HS, "Quantitative determination and characteristic flavour of daidai(Citrus aurantium L. var. Cyathifera Y. Tanaka)peel oil", Flavour Fragr, 5, pp.323~328 (2000)
- Akahoshi G, "Kouryonokagaku (in Japanese), Dainihontosyo", 148~315 (1983)
- Chen J, "Design, synthesis and antioxidant activity evaluation of novel beta-elemene derivatives", Bioorg Med Chem Lett, 24, pp.3407~3411 (2014)
- Li X, "Antiproliferative effect of beta-elemene in chemoresistant ovarian carcinoma cells is mediated through arrest of the cell cycle at the G2-M phase", Cell Mol Life Sci, 62, pp.894~904 (2005)
- Calcabrini A, "Terpinen-4-ol, the main component of melaleuca alternifolia(tea tree)oil inhibits the in vitro growth of human melanoma cells", J Invest Dermatol, 122, pp.349~360 (2004)
- Hart PH, "Terpinen-4-ol, the main component of the essential oil of melaleuca alternifolia(tea tree oil), suppresses inflammatory mediator production by activated human monocytes", Inflamm Res, 49, pp.619~626 (2000)
- Carson CF, "Antimicrobial activity of the major components of the essential oil of melaluca alternifolia", J Appl Bacteriol, 78, pp.264~269 (1995)
- Yoo ZW, "Comparative analyses of the flavors from Hallabong (Citrus sph aerocarpa) with lemon, orange and grapefruit by SPTE and HS-SPME combined with GC-MS", Ph D, pp.2003
- 최성희, "꽃을 이용한 허브차인 히비스커스차의 향기 성분", 한국차학회지, 14(1), pp.195~204 (2008), 한국차학회