재배더덕의 저장 및 유통조건에 따른 향기 성분의 변화

Abstract

- We investigated the changes in the volatile flavor components of domesticated Codonopsis lanceolata, whichwere packed in woven polypropylene (WP) film or low density polyethylene (LDPE) film and stored for 15 and 30 daysat refrigerated (2~4) or room (18~20 ) temperature (hereafter referred to as WP-RE-15, WP-RO-15, LDPE-RE-15,LDPE-RO-15, WP-RE-30, WP-RO-30, LDPE-RE-30 and LDPE-RO-30). 167 volatile flavor components wereidentified in the fresh domesticated Codonopsis lanceolataby GC/MS. The volatile flavor components which wereidentified in the domesticated Codonopsis lanceolatastored for 15 days were as follows ; LDPE-RE (117 components),WP-RO (65 components), WP-RE (49 components), and LDPE-RO (48 components). After 30 days, the numbers ofcomponents were as follows ; LDPE-RE (99 components), WP-RO (94 components), WP-RE (46 components), andLDPE-RO (85 components). In all conditions, the following 7 volatile flavor components were identified; 1-hexadecene2,6-dimethyl-2-octanol, 2-methyl-2-dodecanol, -cedrene, -selinene, farnesane, and isoledene. Accordingto the sensory evaluation, the freshness of domesticated Codonopsis lanceolatawas best maintained with LDPE film andunder chilled conditions.Key words - Codonopsis lanceolata, Sensory evaluation, Storage conditions, Volatile flavor components- 113 -