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• 영문명: Volatile Flavor Compounds in Polygonatum odoratum and Manufacturing of Dasik Added with P. odoratum Powder
• 발행기관: 한국차학회
• 저자명: 김민경(Min-Kyoung Kim) 김윤근(Yun-Geun Kim) 최성희(Sung-Hee Choi)
• 간행물 정보: 『한국차학회지』제18권 제3호, 92~95쪽, 전체 4쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2012.09.30

영문 초록

The flavor compounds in Polygonatum odoratum were isolated and identified. Extraction of flavor compounds was accomplished by a SDE method using a Likens and Nickerson's extraction apparatus. The concentrated extracts were analyzed and identified by GC and GC-MS. Fifty-three compounds, including 12 aldehydes, eight terpene hydrocarbones, six pyrazines and pyridine, seven alcohols, five furan and furanones, four ketones, two phenols, two esters, and seven others were identified in P. odoratum. Main components in P. odoratum were furfural (10.16%), α-pinene (4.80%), biphenyl (4.03%), limonene (3.67%), and camphene (3.49%). Since these compounds exhibited a pleasant odor, Dasik added with P. odoratum was made. There were two manufacturing methods of Dasik oven-baking and frying in oil. The calorie contents, and amounts of general components in the two Dasiks varied.

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volatile flavor components simultaneous distillation and extraction P. odoratum Dasik