초록

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Abstract ▼ AI-Helper

An attempt was made to determine the effects of drying methods including shady air drying, presteamed and shady air drying, microwave drying, and freeze drying on the volatile flavor components with Commelina communis L.. Essential oils from the samples were isolated by simultaneous steam distillati...

An attempt was made to determine the effects of drying methods including shady air drying, presteamed and shady air drying, microwave drying, and freeze drying on the volatile flavor components with Commelina communis L.. Essential oils from the samples were isolated by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Respective 29, 47, 36, and 24 volatile flavor components were identified in shady air dried samples, presteamed and shady air dried samples, microwave dried samples, and freeze dried samples. The kinds and amounts of volatile flavor components were evidently depended upon the drying methods. 6,10,14-trimethylpentadecanone was regarded as the most abundant component in shady air dried samples, 6,10,14-trimethyl-2-pentadecanone in presteamed and shady air dried samples, neophytadiene in microwave dried samples, and ethyl acetate in freeze dried samples.

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