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논문 상세정보

유통 압착올리브유의 이화학적인 특성

Analysis of Characterization in Commercial Extra Virgin Olive Oils

초록

국내에서 유통되는 국산 및 수입산 압착올리브유에 대한 향 성분 및 화학적 특성을 비교 분석하였다. 주요 향 성분의 구별을 위해 SPME-GC/MS 분석을 실시한 결과, 올리브유의 주요 향 성분으로 hexanal, 4-hexen-1-ol, (Z)-3-hexen-1-ol, acetic acid, 2,4-dimethyl-heptane 등이 동정되었고, MOS 유형의 전자코를 이용하여 향기성분패턴 분석결과, 올리브원유의 원산지에 따라 각기 다른 향기패턴을 보임을 확인할 수 있었다. 튀니지산(no. 10)을 제외한 12종의 압착올리브유는 유사한 지방산을 보였으며, 13종의 압착올리브유는 oleic acid(18:1, 61.1${\sim}$77.9 mole%)가 주요 지방산인 것으로 나타났으며 palmitic(16:0, 11.7${\sim}$16.5 mole%), linoleic(18:2, 4.7${\sim}$17.4 mole%), stearic(18:0, 1.9${\sim}$3.6 mole%), palmitoleic(16:1, 0.8${\sim}$2.2 mole%), linolenic acid(18:3, 0.7${\sim}$1.2mole%)의 순으로 구성되어 있었다. 조사된 13종의 압착올리브유에서 $L^{\ast}$값은 81.7${\sim}$92.9, $a^{\ast}$값은 -28.3${\sim}$13.5, $b^{\ast}$값은 52.2${\sim}$139.0을 나타내었다. 국내brand 압착올리브유에서는 16.7${\sim}$24.9 mg/100 g, 수입brand 압착올리브유에서는 6.2${\sim}$19.5 mg/100 g으로 전체적으로 국내산이 수입산보다 total phenol 함량이 높게 나타났다. 조사된 압착올리브유의 ${\alpha}-tocopherol$ 함량은 5.5${\sim}$12.8 mg/100 g의 분포를 보였다. 압착올리브유 시료들의 초기 POV는 13.5${\sim}$22.9 meq/kg oil의 수치를 보였고, 이들의 induction period time은 10번 시료(19.88 hr)를 제외하고 대부분의 시료들에서 31.76${\sim}$54.04 hr로 나타났다.

Abstract

To analyze and differentiate volatile compounds of 13 extra virgin olive oils from market, solid-phase micro extraction (SPME) GC-MS and electronic nose (EN) equipped with metal oxide sensors were applied. The volatiles identified in extra virgin olive oils include hexanal, 4-hexen-1-ol, (Z)-3-hexen-1-ol, acetic acid, and 2,4-dimethyl-heptane, etc. Response from EN was analysed by the principal component analysis. Proportion of the first Principal component was 99.70%, suggesting that each aroma pattern of the 13 extra virgin olive oils could be discriminated by EN. Fatty acid compositions were oleic (61.1${\sim}$77.9 mole%), palmitic (11.7${\sim}$16.5 mole%), linoleic (4.7${\sim}$9.7 mole%), stearic (2.5${\sim}$2.9 mole%), Palmitoleic (0.8${\sim}$2.4 mole%), and linolenic acid (0.7${\sim}$1.2 mole%). In color study, extra virgin olive oil showed $L^{\ast}$ value of 81.7${\sim}$92.9, $a^{\ast}$ value of -28.3${\sim}$13.5 and $b^{\ast}$ value of 52.2${\sim}$139.0. Total phenol and ${\alpha}-tocopherol$ contents were 6.2${\sim}$24.9 mg/100 g and 5.5${\sim}$12.8 mg/100 g, respectively. In Rancimat test, the induction period of 13 extra virgin olive oils showed 31.76${\sim}$54.04 hr while their POV ranged from 13.5 to 22.9 meq/kg oil.

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이 논문을 인용한 문헌 (4)

  1. Nam, Ha-Young ; Lee, Ju-Woon ; Hong, Jang-Hwan ; Lee, Ki-Teak 2007. "Analysis of Physicochemical Characterization and Volatiles in Pure or Refined Olive Oils" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 36(11): 1409~1416 
  2. Choi, Jin-Young ; Bang, Kyong-Hwan ; Han, Kee-Young ; Noh, Bong-Soo 2012. "Discrimination Analysis of the Geographical Origin of Foods" 한국식품과학회지 = Korean journal of food science and technology, 44(5): 503~525 
  3. Yoo, Jeongmi ; Hwang, Jae-Sam ; Goo, Tae-Won ; Yun, Eun-Young 2013. "Comparative Analysis of Nutritional and Harmful Components in Korean and Chinese Mealworms (Tenebrio molitor)" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(2): 249~254 
  4. Chung, Mi Yeon ; Gwon, Eun-Yeong ; Hwang, Jae-Sam ; Goo, Tae-Won ; Yun, Eun-Young 2013. "Analysis of General Composition and Harmful Material of Protaetia brevitarsis" 생명과학회지 = Journal of life science, 23(5): 664~668 

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