Full metadata record
DC Field | Value | Language |
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dc.contributor.author | 전해령 | - |
dc.creator | 전해령 | - |
dc.date.accessioned | 2016-08-26T11:08:33Z | - |
dc.date.available | 2016-08-26T11:08:33Z | - |
dc.date.issued | 2003 | - |
dc.identifier.other | OAK-000000057544 | - |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/202784 | - |
dc.identifier.uri | http://dcollection.ewha.ac.kr/jsp/common/DcLoOrgPer.jsp?sItemId=000000057544 | - |
dc.description.abstract | 한국산, 중국산, 멕시코 칠리 고춧가루 (Capsicum annuum. L.)의 향미성분을 비교하기 위해 동시증류추출법 (Simultaneous steam distillation and extraction)을 사용하여 휘발성 향미 성분을 추출하였다. 또한 Aroma Extraction Dilution Analysis (AEDA)를 이용하여 고춧가루의 향활성화합물 (Odor-active compounds)을 결정하였다. 동정된 고춧가루의 총 143개의 휘발성 향미 성분은 16개의 aldehydes, 20개의 alcohols, 19개의 esters, 8개의 acids, 22개의 ketones, 25개의 hydrocarbons, 20개의 terpenes hyd개carbons, 3개의 phenols, 2개의 benzenes, 2개의 furans, 그리고 기타 6개의 화합물로 이루어져 있다. 동정된 많은 휘발성 화합물들은 지방과 카로테노이드 뿐만 아니라 terpenes류 화합물들의 분해로부터 생성되었다. 특히 다른 두 고춧가루에서 보다 다양한 terpene류 화합물들이 멕시코 칠리 고춧가루의 향특성에 기여하는 것으로 여겨진다. 아몬드향 (unknown), 달콤한 향 (2-acetyl furan), 새콤한 향 (acetic acid), 풀향 (E-2-octenol and β -elemene), 기름진 향 (E,E-2,4-decadienal), 나무향 (β -damascenone), 그리고 violet향 (β -ionone)등이 고춧가루의 향활성화합물로 동정되었다. spicy한 향의 4개의 미지화합물들이 향활성화합물로 동정되었으며 풀향, 허브향, 과일향, 그리고 톡쏘는 향등의 특성을 지닌 terpenes류 화합물들의 수와 강도는 지방산화물로 유래된 화합물들에 비해서 매우 다양했다. 다른 고춧가루들에 비해서 중국산 고춧가루에서는 적은 수의 terpenes류 향화합물들이 동정되었다. 또한 생고추 및 건조방법이 다른 고추에서의 휘발성 향기 성분을 비교 분석하기 위해 고진공승화추출법 (High Vacuum Stripping, HVS)를 사용하여 고추의 향미성분을 추출하였으며 GC-olfactometry를 통해 고추의 향활성화합물을 결정하였다. 세 가지 고추에서 총 105개의 휘발성 향기성분이 동정되었는데 aldehydes, alcohols, esters 및 ketones류 등의 지방산화 및 카로테노이드 분해로부터 생성되는 휘발성 화합물들이 생고추와 비교시 건조고추에서 많이 발견되었다. 시큼한 향의 ethyl acetate, 강한 아몬드향의 3-methy1-2-butenal, 구운향 및 콩템새의 2-acetyl furan, 아몬드향의 benzenaldehyde, 불쾌한 버섯향을 지닌 (E)-β -ocimene 및 강한 spicy향의 미지 화합물이 세 가지 고추에서 중요한 향기 화합물들로 동정되었다. 생고추에서는 건조고추에 비해 적은 수의 spicy한 향이 동정되었으나, 허브향, 유자향, 상큼한 향, 달콤한 복숭아향과 같은 향기특성이 생고추의 향활성화합물에 기여하는 것으로 여겨진다. 건조고추에서 동정된 대부분의 향기화합물들은 고추의 건조 및 저장기간 동안에 지방 및 탄수화물의 분해로부터 생성되는 것으로 보인다. 강한 카라멜 향 (2-furancarboxaldehyde), 달콤한 향 (Benzeneethanol), 및 spicy한 향 (4-vinyl-2-methoxy phenol)을 지닌 향화합물들은 오븐 건조고추의 향 특성에 중요하게 작용할 것으로 사려된다.;Korean, Chinese, and Mexican red pepper (Capsicum annuum L.) powders were analyzed to compare the difference in volatile compounds between the three samples. Odor-active compounds in the red peppers were also determined using Aroma Extraction Dilution Analysis (AEDA). A total of 143 compounds identified in the three samples were grouped into 16 aldehydes, 20 alcohols, 19 esters, 8 acids, 22 ketons, 25 hydrocarbons, 20 terpenes, 3 phenols, 2 benzens, 2 furans, and 6 miscellaneous compounds. Many volatile compounds in red peppers have probably originated from degradation of lipids and carotenoids as well as terpenes. In particular, more diverse terpene-type compounds could contribute to the characteristic odor-note of Mexican chili pepper compared to the other two samples. The major odor-active compounds were almond-like (unknown), sweet (2-acetyl furan), sour (acetic acid), grassy (E-2-octenol and β-elememe), fried and oily (E,E-2,4-decadienal), woody (β-damascenone), and violet-like (β-ionone). Four unknown spicy-note compounds were also detected as odor-active compounds. The number and relative intensities of terpene-derived compounds, which have grassy, herb-like, fruity, and pungent notes, varied more depending on the sample type than the other compounds such as lipid oxidation products. Fewer terpen-type odorants were identified in Chinese red pepper. In addition, the volatile compounds in fresh red pepper and dried (sun-dried and oven-dried) red peppers were investigated to see the difference in volatile compounds among the samples. A total of 105 volatile compounds were identified in the three types of red peppers. More diverse volatile compounds, such as aldehydes, alcohols, esters, and ketones derived from lipids oxidation or carotenoids degradation, were found in the dried red peppers compared to the fresh red pepper. GC-Olfactometry (GC-O) was also used to determine odor-active compounds in the red peppers. The major aroma compounds identified in the three samples were described as sour (ethyl acetate), strong almond-like (3-methyl-2-butenal), roasted and beany (2-acetyl furan), almond-like (benzaldehyde), unpleasant & mushroom-like ((E)-β-ocimene), and strong spicy (unknown). Compared to the dried red peppers, fewer spicy odorants were identified in fresh red pepper, but some odorants, perceived as herbaceous, citrus-like, fresh, and peach-like and sweet, significantly contributed to odor-active compounds in fresh red pepper. Most odorants identified in dried red peppers could be derived from oxidative degradation of lipids and thermal degradation of carbohydrates during drying and storage of red peppers. Some odorants, described as strong caramel-like (2-furancarboxaldehyde), sweet (Benzeneethanol), and spicy (4-vinyl-2-methoxy phenol), were considered to be important to the odor property of oven-dried red pepper. | - |
dc.description.tableofcontents | Contents = i Abstract = v Introduction = 1 Materials and Methods = 7 1. Part Ⅰ = 7 1-1. Samples = 7 1-2. Extraction of volatile components = 7 1-3. Gas chromatographic analysis = 9 1-4. Gas chromatography/Mass spectrometry(GC/MS) = 9 1-5. Identification and quantification of volatile compounds = 9 1-6. Aroma Extract Dilution Analysis(AEDA) = 10 2. Part Ⅱ = 12 2-1. Samples = 12 2-2. Extraction of volatile components = 12 2-3. Gas chromatography/Mass spectrometry(GC/MS) = 16 2-4. Identification and quantification of volatile compounds = 16 2-5. Gas chromatography olfactometry(GC-O) = 17 Results and Discussion = 18 1. Part Ⅰ = 18 1-1. Volatile flavor compounds identified in red pepper powders from different origins = 18 1-2. Odor-active compounds identified in red pepper powders from different origins = 35 Part Ⅱ = 46 2-1. Volatile flavor compounds identified from fresh and dried red peppers = 46 2-2. Odor-active compounds identified from fresh and dried red peppers = 64 Summary = 70 References = 72 국문초록 = 83 | - |
dc.format | application/pdf | - |
dc.format.extent | 2680048 bytes | - |
dc.language | eng | - |
dc.publisher | 이화여자대학교 대학원 | - |
dc.title | Comparison of Volatile Compounds in Different Red Pepper (Capsicum annuum L.) Powders | - |
dc.type | Master's Thesis | - |
dc.format.page | vi, 84 p. | - |
dc.identifier.thesisdegree | Master | - |
dc.identifier.major | 대학원 식품영양학과 | - |
dc.date.awarded | 2003. 2 | - |