파키스탄, 인도, 중국 그리고 수단산 참깨를 230℃에서 10분동안 로스팅을 한후, 착유하였다. 이렇게 얻은 네가지 산지의 참기름을 gas chromatography와 gas chromatography - mass spectrometry를 이용하여 Solid-phase microextraction(SPME)방법으로 향성분을 분석하였다. 총 81개의 휘방성 화합물이 검출되었고, 13 pyrazines, 6 pyridines, 2pyrroles, 7 furans, 6 acids, 7 thiazoles, 5 amines, 5 sulfur compounds, 4 alcohols, 3 aldehydes, 7 ketones, 6 hydrocarbons, 2 thiols, 2 thiophens, 그리고 기타 2종이 확인되었다. 총 GC peak ...
파키스탄, 인도, 중국 그리고 수단산 참깨를 230℃에서 10분동안 로스팅을 한후, 착유하였다. 이렇게 얻은 네가지 산지의 참기름을 gas chromatography와 gas chromatography - mass spectrometry를 이용하여 Solid-phase microextraction(SPME)방법으로 향성분을 분석하였다. 총 81개의 휘방성 화합물이 검출되었고, 13 pyrazines, 6 pyridines, 2pyrroles, 7 furans, 6 acids, 7 thiazoles, 5 amines, 5 sulfur compounds, 4 alcohols, 3 aldehydes, 7 ketones, 6 hydrocarbons, 2 thiols, 2 thiophens, 그리고 기타 2종이 확인되었다. 총 GC peak area 비교시, 수단산 참기름이 가장 높았지만, 고소한 향에 가장 높은 기여를 하는 pyrazine과 methyl pyrazine의 경우에는 파키스탄산에서 가장 높은 수치를 나타냈다. 그리고 또한 좋은 향을 내는 2,6-dimethylpyrazine의 경우에는 중국산에서 가장 높은 수치를 나타냈다.
수단산 참깨를 230℃에서 각각 14분, 16분 26분동안 로스팅을 하고, 착유를 하여 얻은 참기름을 위와 같은 방법으로 분석하였다. 위와 마찮가지로 총 81가지의 향성분이 확인되었고, 총 GC peak area의 경우는 18분 로스팅 했을 경우 가장 높았다. 참기름에 있어 고소한 향에 가장 큰 기여를 하는 pyrazine, methylpyrazine 그리고 2,6-dimethylpyrazine도 또한 18분 로스팅했을 경우 가장 높은 수치를 나타내었다. 이러한 결과는 시간과 같은 로스팅 조건을 조절함으로써 좀더 나은 향을 생산할 수 있는 방법을 제시한다.
파키스탄, 인도, 중국 그리고 수단산 참깨를 230℃에서 10분동안 로스팅을 한후, 착유하였다. 이렇게 얻은 네가지 산지의 참기름을 gas chromatography와 gas chromatography - mass spectrometry를 이용하여 Solid-phase microextraction(SPME)방법으로 향성분을 분석하였다. 총 81개의 휘방성 화합물이 검출되었고, 13 pyrazines, 6 pyridines, 2pyrroles, 7 furans, 6 acids, 7 thiazoles, 5 amines, 5 sulfur compounds, 4 alcohols, 3 aldehydes, 7 ketones, 6 hydrocarbons, 2 thiols, 2 thiophens, 그리고 기타 2종이 확인되었다. 총 GC peak area 비교시, 수단산 참기름이 가장 높았지만, 고소한 향에 가장 높은 기여를 하는 pyrazine과 methyl pyrazine의 경우에는 파키스탄산에서 가장 높은 수치를 나타냈다. 그리고 또한 좋은 향을 내는 2,6-dimethylpyrazine의 경우에는 중국산에서 가장 높은 수치를 나타냈다.
수단산 참깨를 230℃에서 각각 14분, 16분 26분동안 로스팅을 하고, 착유를 하여 얻은 참기름을 위와 같은 방법으로 분석하였다. 위와 마찮가지로 총 81가지의 향성분이 확인되었고, 총 GC peak area의 경우는 18분 로스팅 했을 경우 가장 높았다. 참기름에 있어 고소한 향에 가장 큰 기여를 하는 pyrazine, methylpyrazine 그리고 2,6-dimethylpyrazine도 또한 18분 로스팅했을 경우 가장 높은 수치를 나타내었다. 이러한 결과는 시간과 같은 로스팅 조건을 조절함으로써 좀더 나은 향을 생산할 수 있는 방법을 제시한다.
Four kinds of sesame seed from different countries such as Pakistan, India, China and Sudan were roasted at 230℃ for 10min and pressed as oil. These four kinds of sesame seed oil were analyzed by gas chromatography and the aroma compounds were identified by gas chromatography - mass spectrometry wit...
Four kinds of sesame seed from different countries such as Pakistan, India, China and Sudan were roasted at 230℃ for 10min and pressed as oil. These four kinds of sesame seed oil were analyzed by gas chromatography and the aroma compounds were identified by gas chromatography - mass spectrometry with Solid-phase microextraction(SPME) method using Carboxen/polydimethylsiloxane fiber. Total 81 volatile compounds were identified. Among them, 13 pyrazines, 6 pyridines, 2pyrroles, 7 furans, 6 acids, 7 thiazoles, 5 amines, 5 sulfur compounds, 4 alcohols, 3 aldehydes, 7 ketones, 6 hydrocarbons, 2 thiols, 2 thiophens, and 2 others were identified. Total area of GC peak was the highest in sesame seed oil from Sudan. However, pyrazine and methyl pyrazine which contribute in good odor in sesame seed oil were highest in sesame seed oil from Pakistan. And 2,6-dimethylpyrazine which also contributes in good odor in sesame seed oil was the highest in sesame seed oil from China.
Sesame seed from Sudan was roasted at 230℃ for different roasting time – 14min, 16min and 26min. Sesame seed oil extracted from the sesame seed roasted for different roasting time was analyzed by gas chromatography and the aroma compounds were identified by gas chromatography - mass spectrometry with Solid-phase microextraction method using Carboxen/polydimethylsiloxane fiber. Total 81 volatile compounds were identified. Among them, 13 pyrazines, 6 pyridines, 2pyrroles, 7 furans, 6 acids, 7 thiazoles, 5 amines, 5 sulfur compounds, 4 alcohols, 3 aldehydes, 7 ketones, 6 hydrocarbons, 2 thiols, 2 thiophens, and 2 others were identified. The amount of total aroma compounds was the most abundant in 18min-roasted sesame seed oil. And Key aromas such as pyrazine, methyl pyrazine, and 2,6-dimethyl pyrazine which contribute in good odor in sesame seed oil were also the most abundant in 18min-roasted sesame seed oil. The results of the present study suggest that controlling the roasting conditions according to the roasting time can prepare sesame seed oil with preferable flavor.
Four kinds of sesame seed from different countries such as Pakistan, India, China and Sudan were roasted at 230℃ for 10min and pressed as oil. These four kinds of sesame seed oil were analyzed by gas chromatography and the aroma compounds were identified by gas chromatography - mass spectrometry with Solid-phase microextraction(SPME) method using Carboxen/polydimethylsiloxane fiber. Total 81 volatile compounds were identified. Among them, 13 pyrazines, 6 pyridines, 2pyrroles, 7 furans, 6 acids, 7 thiazoles, 5 amines, 5 sulfur compounds, 4 alcohols, 3 aldehydes, 7 ketones, 6 hydrocarbons, 2 thiols, 2 thiophens, and 2 others were identified. Total area of GC peak was the highest in sesame seed oil from Sudan. However, pyrazine and methyl pyrazine which contribute in good odor in sesame seed oil were highest in sesame seed oil from Pakistan. And 2,6-dimethylpyrazine which also contributes in good odor in sesame seed oil was the highest in sesame seed oil from China.
Sesame seed from Sudan was roasted at 230℃ for different roasting time – 14min, 16min and 26min. Sesame seed oil extracted from the sesame seed roasted for different roasting time was analyzed by gas chromatography and the aroma compounds were identified by gas chromatography - mass spectrometry with Solid-phase microextraction method using Carboxen/polydimethylsiloxane fiber. Total 81 volatile compounds were identified. Among them, 13 pyrazines, 6 pyridines, 2pyrroles, 7 furans, 6 acids, 7 thiazoles, 5 amines, 5 sulfur compounds, 4 alcohols, 3 aldehydes, 7 ketones, 6 hydrocarbons, 2 thiols, 2 thiophens, and 2 others were identified. The amount of total aroma compounds was the most abundant in 18min-roasted sesame seed oil. And Key aromas such as pyrazine, methyl pyrazine, and 2,6-dimethyl pyrazine which contribute in good odor in sesame seed oil were also the most abundant in 18min-roasted sesame seed oil. The results of the present study suggest that controlling the roasting conditions according to the roasting time can prepare sesame seed oil with preferable flavor.
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