KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)

The Korean Society of Crop Science (한국작물학회)
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Characterization of Off-flavors from Film-Packed Soybean Sprouts

필름 포장된 콩나물의 유통 중 축적되는 이취의 종류 및 발생 특성

  • Cho Kyoung-Shim (Dept. of Biological Resources and Technology, Soonchunhyang University) ;
  • Kim Yong-Ho (Dept. of Biological Resources and Technology, Soonchunhyang University) ;
  • Lee Young-Sang (Dept. of Biological Resources and Technology, Soonchunhyang University)
  • 조경심 (순천향대학교 생물자원공학과) ;
  • 김용호 (순천향대학교 생물자원공학과) ;
  • 이영상 (순천향대학교 생물자원공학과)
  • Published : 2006.06.01
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Abstract

Soybean sprout is a traditional food and its market circulation as packed in a transparent film is increasing. To characterize the off-flavor produced from film-packed soybean sprouts, harvested soybean sprouts were stored at different temperature and oxygen conditions, and time-series changes in heads pace $O_2,\;CO_2$, ethanol (EtOH) concentrations as well as sensory off-flavor levels were measured. Lower temperature resulted in lower consumption of $O_2$, lower production of EtOH and less off-flavor. No off-flavors could be detected when atmospheric $O_2$ concentration was maintained over 4%, while alcoholic-flavor and off-flavor were initiated when $O_2$ decreased down to 2% and 1%, respectively. Under low $O_2$ conditions alcoholic-flavor following EtOH production preceeded prior to sensory off-flavor detection. Various aldehydes and fatty acids such as nonylaldehyde, decylaldehyde and stearic acid were identified by GC/MS from film-packed sprouts producing off-flavors. In conclusion to suppress off-flavor, soybean sprouts should be packed in a film which can control $O_2$ concentration over 2% and stored at low temperature around $4^{\circ}C$.

필름 포장 상태로 유통되는 콩나물의 주요 상품성 저하 원인 중 하나인 이취의 종류 및 발생 조건 등을 구명하고자 수행된 실험 결과를 요약하면 다음과 같다. 1. 콩나물은 저장 온도가 높을 수록 호흡속도가 증가하여 $O_2$의 빠른 소모와 높은 농도의 $CO_2$ 축적 및 알콜취, 이취의 발생 촉진을 가져왔다. 2. 알콜취는 이취에 앞서 발생하였으며 EtOH은 이취와 유사한 시점에서 GC를 이용한 검출이 가능하였다. 3. 이취의 발생 한계 $O_2$ 농도는 $1{\sim}2%$ 수준으로, 알콜취의 발생 한계 $O_2$ 농도는 $4{\sim}2%$ 수준인 것으로 나타났다. 4. 이취 기체 내에는 다양한 종류의 aldehyde류 및 fatty acid류가 동정되었다.

Keywords

References

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