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Difference in the volatile compositions and aroma-active compounds of omija fruits (Schizandra chinensis Baillon) from different cultivated areas

Title
Difference in the volatile compositions and aroma-active compounds of omija fruits (Schizandra chinensis Baillon) from different cultivated areas
Authors
이현정
Issue Date
2011
Department/Major
대학원 식품공학과
Publisher
이화여자대학교 대학원
Degree
Master
Advisors
김영석
Abstract
본 연구에서는 국내산 오미자 열매의 휘발성 성분과 향기활성성분을 규명하고 재배지역별 (문경, 장수, 제천, 횡성)에 따른 차이를 비교하고자 하였다. 가스크로마토그래피-질량분석법과 주성분 분석법을 적용하여 오미자 열매의 휘발성 성분을 분석하였으며, 그 차이를 비교 하였다. 정량적으로 germacrene D, β-selinene, α-ylangene, β-elemene, α-selinene, (E)-β-farnesene 등의 terpene 계 화합물이 모든 지역의 오미자 열매의 주요 휘발성 성분으로 분석되었으며, β-myrcene, (E)-β-ocimene, α-copaene, β-bourbonene, β-elemene, calarene, (E)-β-farnesene, α-humulene, germacrene D, β-selinene, α-selinene, γ-butylrolactone, nonanal, 2-methyl-butanoic acid, benzoic acid, 2,3- butanediol, phenethyl alcohol 등의 휘발성 성분이 재배지역별 오미자 열매를 구분하는데 기여하는 주요 성분들로 동정되었다. 또한, 향추출물희석분석법을 이용한 가스크로마토그래피-후각분석법으로 재배지역별 오미자 열매의 향기활성성분들을 분석하였다. 오미자 열매 특유의 냄새에 기여하는 (E)-β-ocimene (fragrance-like, herb-like, and floral), α-pinene (pine-like and woody), hexanal (cut grass-like), 5-methyl furfural (burnt sugar-like and sweet), α-Terpinene (minty, green, and fresh) 등의 향 성분들이 높은 향 희석배수를 보였으며, 오미자 열매의 중요한 향기활성성분 (aroma-active compounds)으로 동정되었다. 한편, 오미자 열매의 주요 향기활성성분들은 문경, 장수, 제천산에 비하여 횡성산이 상대적으로 낮은 희석배수를 가지는 것으로 확인되었다.;The difference in the volatile compositions of omija fruits (Schisandra chinensis Baillon) cultivated from four different areas in South Korea was observed by applying principal component analysis (PCA) to gas chromatography-mass spectrometry (GC-MS) data sets. Quantitatively, terpene hydrocarbons, such as germacrene D, β-selinene, α-ylangene, β-elemene, α-selinene, and (E)-β-farnesene, were major volatiles in all omija fruit samples. On the other hand, (E)-β-ocimene, calarene, (E)-β-farnesene, β-selinene, nonanal, 2-methyl butanoic acid, benzoic acid, 2,3- butanediol, and phenethyl alcohol were responsible for the discrimination of four omija fruit samples. In addition, aroma-active compounds in omija fruits were investigated and compared by gas chromatography-olfactometry (GC-O) using aroma extract dilution analysis (AEDA). (E)-β-Ocimene (floral and herbaceous), α-pinene (pine-like and woody), hexanal (cut grass-like), 5-methyl furfural (burnt sugar-like and sweet), and α-terpinene (minty, green, and fresh) were major aroma-active compounds in all omija samples. Interestingly, FD factors of most aroma-active compounds in omija samples cultivated in Hoengseong were relatively lower compared to those in Mungyeong, Jangsu, and Jechon.
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