초록

특성이 다른 나물콩 4종을 재료로 콩나물을 재배한 후 SDE 법으로 콩나물의 향기 성분을 분석한 결과는 다음과 같았다. 1. 총 52개의 향기 성분이 분석되었으며, 품종별로 $46{\sim}50$ 개의 성분을 확인하였다. 2. 향기성분은 알콜류 16종, 알데하이드류 17종, 케톤류 10종, furan 류 2종, acid류 2종 및 기타 5종이 분석되었으며, 오리알태는 알데하이드류, 다원콩은 알콜류의 성분 수가 타 품종보다 적게 나타났다. 3. 품종별 향기성분의 상대적 함량은 오리알태가 가장 높았으나 동정된 성분의 갯수는 풍산나물콩과 녹채콩이 많았다. 4. 다원콩은 알콜류와 알데하이드류가 비슷한 함량 조성을 보였으나 기타 품종들은 알데하이드류가 알콜류보다 높은 함량을 나타내었다. 5. 4 품종 모두 2-hydroxybenzaldehyde, hexanol, 1-octen-3-ol 등이 상대적으로 함량이 높았다.

Abstract

The identification of volatile constituents in foods is important in creating flavor compounds to improve the flavor of foods. This study was conducted to identify the flavor compounds in soybean sprouts cultivated with 4 different types of soybean seeds. A total of 52 flavor compounds were identified and composed mainly of alcohols (16), aldehydes (17), ketones (10), acids (2), furans (2), and miscellaneous compounds (5). Sprouts cultivated with Dawonkong and Orialtae showed 46 flavor compounds whereas Pungsannamulkong and Nokchaekong was 49 and 50. In total flavor compounds contents, Orialtae was the highest (19.3 mg/kg RC) and followed by Pungsannamulkong (15.83 mg/kg RC), Dawonkong (13.2 mg/kg RC), and Nokchaekong (11.3 mg/kg RC) in that order. Two groups including alcohols and aldehydes were detected high amounts in which their ratio were analyzed 32% and 51% in total flavor contents, respectively. It may be responsible for flavor in soybean sprouts. In case each flavor compound content, 2-hydroxybenzaldehyde was detected the major compound and hexanol, 1-octen-3-ol, and hexanal that the main compounds in lipid oxidation of soybean products were identified the main volatile flavor compounds in soybean sprouts.

주제어

#soybean sprout   #flavor compounds   #alcohol   #aldehyde   #ketone  

저자의 다른 논문

참고문헌 (17)

1. Arai, S., M. Noguchi, M. Kaje, H. Kato, and M. Fujimaki. 1970. n-Hexanal and some volatile alcohols their distribution in raw soybean tissues and formation in crude soy protein concentrate by lipoxygenase. Agri. Biol. Chem. 34(9) : 1420-1423 
2. Chang, S. S., F. M. Vallese, L. S. Hwang, O. A. L. Hsieh, and B. S. Min. 1977. Apparatus for the isolation of trace volatile constituents from foods. J. Agric. Food Chem. 25(3) : 450-455 
3. Davies, N. W. 1990. Gas chromatographic retention indices of monoterpenes and sesquiterpenes on methyl silicone and Carbowax 20M phases. J. Chromatogr. 503 : 1-24 
4. Hayase, F. and H. Kato. 1989. Chemical analysis of the com pounds produced by amino-carbonyl reaction in foods and biological systems. J. Oil Chem. 38 : 865-869 
5. Hildebrand, D. F., F. R. Hamilton, J. H. Loughrin, K. Ali, and R. A. Andersen. 1990. Lipoxygenase 3 reduces hexanal production from soybean homogenates. J. Agric. Food Chem. 38 : 1934-1936 
6. Kim, S. H., Y. B. Lee, and I .K. Hwang. 2000. Studies on volatile compounds in lipoxygenase deficient-soybean and its products. Korean J. Food & Nutr. 13(2) : 118-124 
7. Quach, M. L., X. D. Chen, and R. J. Stevenson. 1999. Headspace sampling of wheyprotein concentrate solutions using solid-phase micro-extraction. Food Research International. 31 : 371-379 
8. Sadtler Research Laboratories. 1986. The Sadtler standard gas chromatography retention index library. Sadtler, Philadelphia, PA, USA 
9. Kim,Y. H., S. D. Kim, E. H. Hong, and S. H. Kim. 1994. Processing characteristics of soybean genotypes lacking lipoxygenase. Korean J. Crop Sci. 39(2) : 171-174 
10. Stehagen E, S. Abbrahansom, and F.W. Mclafferty. 1974. The Wiley/NBS Registry of Mass Spectral Data. John Wiley and Sons. NY. USA 
11. Jeong, E. J., W. J. Cho, and Y. J. Cha. 2008. Volatile flavor compounds in Omandungi-doenjang soups and stew by cooking. J. Life Sci. 18 : 1570-1577  원문보기 상세보기
12. MacLeod, G and J. Ames. 1988. Soy flavor and its improvement. CRC Crit. Rev. Food Sci. Nutr. 27 : 218-400 
13. Komthong, P., S. Hayakawa, T. Katoh, N. Igura, and M. Shimoda. 2006. Determination of potent odorants in apple by headspace gas dilution analysis. Lebensmitt-Wissensch Technol. 39 : 472-478 
14. Kim, J. K. 2001. Flavors of processed food on heating. Food industry & nutrition. 6(2) : 20-26 
15. Schultz, T. H., R. A. Flath, T. R. Mon, S. B. Eggling, and R. Teranishi. 1977. Isolation of volatile components from a model system. J. Agric. Food Chem. 25(3) : 446-449 
16. Matoba, T., H. Hidaka, H. Narita, K. Kitamura, N. Kaizuma, and M. Kito. 1985. Lipoxygenase-2 isozyme is responsible for generation of n-hexanal in soybean homogenate. J. Agric. Food Chem. 33 : 852-855 
17. Robert, P.A. 1995. Identification of essential oil components by gas chromatography/mass spectroscopy. Allured Publishing Corporation. IL. USA 

이 논문을 인용한 문헌 (2)

1. Youn, Jung-Eun ; Kim, Hee-Seon ; Lee, Kyong-Ae ; Kim, Yong-Ho 2011. "Contents of Minerals and Vitamines in Soybean Sprouts" Korean journal of crop science = 韓國作物學會誌, 56(3): 226~232  원문보기 상세보기
2. Kim, Dong-Kwan ; Kim, Young-Min ; Chon, Sang-Uk ; Rim, Yo-Sup ; Choi, Jin-Gyung ; Kwon, Oh-Do ; Park, Heung-Gyu ; Shin, Hae-Ryong ; Choi, Kyeong-Ju 2014. "Growth Response and Nutrient Content of Cowpea Sprouts Based on Growth Temperature and Genetic Resources" Korean journal of crop science = 韓國作物學會誌, 59(3): 332~340  원문보기 상세보기