Gas Chromatography-Mass Spectrometry에 의한 향미 유전자원의 방향성 화합물 비교분석

• 영문명: Comparison Analysis of Aromatic Compounds in the Aromatic Rice Germplasm by Gas Chromatography and Mass Spectrometry
• 발행기관: 한국작물학회
• 저자명: 김정순(Jeong-Soon Kim) 조점래(Jum-Rae Cho) 곽재균(Jae-Gyun Gwag) 김태산(Tae-San Kim) 안상낙(Sang-Nag Ahn) 이석영(Sok-Young Lee)
• 간행물 정보: 『한국작물학회지』제54권 제1호, 88~103쪽, 전체 16쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2009.03.30

영문 초록

The volatile and semi-volatile compounds of 5 accessions of domestic scented and 25 accessions of introduced scented were extracted by solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrum (GC-MS). A total of 156 volatile and semi-volatile compounds were identified from 30 accessions of aromatic rice, including 32 alcohols, 25 acids, 25 ketones, 21 hydrocarbon, 18 esters, 16 aldehydes, 4 ethers, 5 amines, 2 phenols, 2 bases, and 8 miscellaneous compounds. By UPGMA/Neighbor-join tree analysis, the thirty accessions of aromatic rice could be classified into seven groups according to the major odor or aroma compounds. Group I included indica type of Basmati varieties. Group II and Group IV included japonica type introduced scented. Group III consisted only Hyangmibyeo1ho in domestic scented. Group V and Group VII included indica type of Basmati and non-Basmati varities. Group VI included four of domestic scented of seven accessions excepted Basmati6129, Basmati 6311, and Seratus Malam.

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Aroma rice GC-MS SPME volatile compounds flavor odor