Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Comparison of Volatile Flavor Compounds of Domestic Onions (Allium cepa) during Storage

국내산 양파의 저장 중 휘발성 향기성분 비교

  • Lee, Hee-Young (Division of Environmental Wooden Material Engineering, Korea Forest Research Institute) ;
  • Jeong, Eun-Jeong (Department of Food and Nutrition, Changwon National University) ;
  • Jeon, Seon-Young (Department of Food and Nutrition, Changwon National University) ;
  • Cha, Yong-Jun (Department of Food and Nutrition, Changwon National University)
  • 이희영 (국립산림과학원 환경소재공학과) ;
  • 정은정 (창원대학교 식품영양학과) ;
  • 전선영 (창원대학교 식품영양학과) ;
  • 차용준 (창원대학교 식품영양학과)
  • Published : 2008.12.30
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Abstract

Volatile flavor compounds of onions were analyzed and compared during storage at $0.5^{\circ}C$, which harvested in 6 regions, such as Muan, Buan, Andong and 3 regions of Changnyeong (Yueo, Jangma and Seongsan). A total of 45 compounds were detected in samples by solid phase microextraction (SPME)/GC/MSD, consisting mainly of sulfur-containing compounds (21), aldehydes (13), ketones (2) and miscellaneous compounds (9). The sulfur-containing compounds were major compounds with ranges of $66.9{\sim}86.9%$ of total volatiles in 0 day of storage as regardless of harvested regions. Three regions (Yueo, Seongsan and Muan) had high amounts of over 4,043 ng/g in 0 day of storage, whereas 2 regions (Muan and Yueo) only had amounts of over 2,400 ng/g after 60 days of storage. Five sulfur-containing compounds known as having antioxidant activity (2,4-, 2,5-dimetylthiophene, 2-vinyl-1,3-dithiane, 5-methoxy thiazole and 3,5-diethyl-1,2,4-trithiolane and isomer) were the high levels in 3 regions (Yueo, Seongsan and Muan) during 60 day of storage. These 3 regions had also the highest amounts in 5 sulfur-containing compounds known as having anticarcinogenic activity ((Z)-, (E)-methyl propenyl disulfide, (Z)-, (E)-propenyl propyl disulfide, and di-2-propenyl disulfide) and kept same trend after 60 days of storage.

국내 주요 양파 생산지인 전남 무안, 전북 부안, 경북 안동 및 경남 창녕의 3개 지역(유어, 장마, 성산)에서 수거된 양파 6종을 $0.5^{\circ}C$에 저장하면서의 휘발성 향기성분을 분석 비교하였다. 동정된 총 45종의 화합물에서 함황화합물류(21종)이 가장 많았고, 양적으로도 $66.9{\sim}86.9%$를 차지하였다(저장 0일경). 함량면에서는 유어(7,582.4 ng/g)가 가장 많았고, 다음으로 성산(5,933.3 ng/g), 무안(4,043.5 ng/g), 장마(2,374.7 ng/g), 부안(2,233.3 ng/g) 및 안동( 1,516.7 ng/g) 순이었다. 저장 60일경에는 지역에 관계없이 상당량 감소하였으며, 무안(2,445.0 ng/g), 유어(2,401.7 ng/g), 성산(1,536.4 ng/g), 안동(1,306.5 ng/g), 장마(1,188.2 ng/g) 및 부안(1,183.5 ng/g) 순이었다 항산화효과가 있는 6종의 함황화합물류(2,4-,2,5-dimetylthiophene, 2-vinyl-1,3,-dithiane, 5-methoxy thiazole, 3,5-diethyl-1,2,4-trithiolane 및 isomer)는 저장 0일경에는 유어, 성산, 무안순으로 많았으나, 저장 60일경에는 유어, 무안, 성산, 안동, 장마, 부안의 순이었다. 항암효과가 있는 함황화합물류 5종((Z)-, (E)-methyl propenyl disulfide, (Z)-, (E)-propenyl propyl disulfide, di-2-propenyl disulfide)은 저장0일에는 유어, 성산 및 무안이 가장 높았으나, 저장 60일 경에는 무안, 유어, 성산, 부안 및 장마 순이었다.

Keywords

References

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