[논문]꾸지뽕 열매 발효식초와 시판식초의 휘발성 향기성분 조성 비교

김대운; 김다함; 김종국; 여수환; 최한석; 김영회; 김명곤

doi:10.11002/kjfp.2020.27.1.85

[국내논문] 꾸지뽕 열매 발효식초와 시판식초의 휘발성 향기성분 조성 비교
Comparison of volatile compounds in Maclura tricuspidata fruit vinegar and commercial vinegars 원문보기

한국식품저장유통학회지 = Korean journal of food preservation, v.27 no.1, 2020년, pp.85 - 97

김대운 (전북대학교 식품공학과) , 김다함 (전북대학교 식품공학과) , 김종국 (전북대학교 식품공학과) , 여수환 (국립농업과학원 농식품자원부) , 최한석 (국립농수산대학 농수산가공학과) , 김영회 (전북대학교 식품공학과) , 김명곤 (전북대학교 식품공학과)

초록
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꾸지뽕 열매를 알코올 발효시킨 다음 이를 A. pasterianus YJ17 균주를 이용하여 초산발효시켜 제조한 꾸지뽕 열매발효식초(총 산도 7.3%)의 휘발성 향기성분 조성을 분석하고 국내에서 수집한 국내산 3종(양조식초 1종, 현미식초 2종)과 외산 식초 3종(발사믹 식초 2종, 와인 식초 1종)의 휘발성 향기성분의 조성을 비교하였다. 발효식초 시료를 흡착제로서 Amberlite XAD-2를 사용한 solid-phase extraction(SPE)법으로 휘발성 성분을 분리한 다음 GC 및 GC-MS 분석에 의해 57개 성분을 동정하고, 내부표준법으로 각 성분의 상대적인 함량을 조사하였다. 꾸지뽕 열매로 제조한 발효식초에서 46개 성분을 동정하였으며, ethyl hydrogen succinate, phenylacetic acid, p-hydroxybenzyl alcohol, p-hydroxybenzaldehyde, p-hydroxyphenylacetic acid, tyrosol, dihydroactinidiolide, 3-hydroxy-β-ionone 및 tryptophol은 꾸지뽕 열매 발효식초에서만 검출되었다. 특히 p-hydroxy- benzyl alcohol, p-hydroxybenzaldehyde, phenylacetic acid, p-hydroxyphenylacetic acid, tyrosol 등은 여러 가지 생리활성을 지니고 있는 것으로 보고되어 있기 때문에 꾸지뽕 열매 식초의 건강기능성과 관련하여 이 성분들의 역할에 대한 추가연구가 필요할 것으로 판단된다.

Abstract ▼ AI-Helper

The ripe fruits of Maclura tricuspidata (formerly Cudrania tricuspidata) are bright red in color and are edible with a floral aroma and sweet taste. They have traditionally been used to prepare fresh juice, jam, wine, vinegar and alcoholic beverages in Korea. This study was carried out to characterize the volatile aroma components of wine and vinegar prepared from M. tricuspidata fruit by yeast (Fermivin) and Acetobacter pasterianus YJ17. Its volatile aroma components were also compared with those of six commercial vinegars (three domestic vinegars and three foreign balsamic vinegar products). Volatile compounds were separated by solid-phase extraction (SPE) using Amberlite XAD-2 as a sorbent. Fifty-seven compounds, including 15 alcohols, 15 esters, 12 aldehydes and ketones, 7 acids and 8 miscellaneous compounds were identified by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) analyses in the seven vinegars and the M. tricuspidata wine sample. The newly prepared M. tricuspidata fruit vinegar (MTFV) contained 47 of them. Among all the identified compounds, ethyl hydrogen succinate, phenylacetic acid, p-hydroxybenzyl alcohol, p-hydroxybenzaldehyde, p-hydroxyphenylacetic acid, tyrosol (p-hydroxyphenylethyl alcohol), dihydroactinidiolide, 3-hydroxy-β-ionone and tryptophol were only detected in the MTFV. p-Hydroxybenzyl alcohol, p-hydroxybenzaldehyde, p-hydroxyphenylacetic acid and tyrosol have been reported to have various biological activities. Therefore, their exclusive presence in the MTFV may contribute to its health benefits.

Keyword

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