콩나물의 향기 성분 분석

• 영문명: Volatile Flavor Components in Soybean Sprouts
• 발행기관: 한국작물학회
• 저자명: 김용호(Yong-Ho Kim) 이경애(Kyong-Ae Lee) 김희선(Hee-Seon Kim)
• 간행물 정보: 『한국작물학회지』제54권 제3호, 314~319쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2009.09.30

영문 초록

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 Nok-chaekong (11.3 mg/kg RC) in that order. Two groups in-cluding 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 com-pounds in lipid oxidation of soybean products were identified the main volatile flavor compounds in soybean sprouts.

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키워드

soybean sprout flavor compounds alcohol aldehyde ketone