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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
AI-Helper 아이콘AI-Helper

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 아이콘AI-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 characteri...

주제어

#Maclura tricuspidata fruit   #Acetobacter pasterianus YJ17   #fermentation   #vinegar   #volatile compounds  

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