역삼투압법으로 제조한 대파 농축액의 휘발성 향기 성분 특성

초록

Purpose: This study identifies and compares the volatile compounds in Welsh onion juice and Welsh onion concentrates using reverse osmosis. Methods: Volatile compounds in Welsh onion juice and Welsh onion concentrates were analyzed using solvent-assisted flavor evaporation followed by gas chromatography-mass spectrometry. Results: In total, 30 and 31 of volatile compounds were found in Welsh onion juice and Wwelsh onion concentrates by reverse osmosis, respectively. These include alcohols, aldehydes, esters, furans, acids, hydrocarbons, and sulfur-containing compounds. Of these, the sulfur-containing compounds, which are characteristic flavor compounds in raw Welsh onions, were predominant in Welsh onion juice and Welsh onion concentrates. In particular, the contents of some sulfur compounds, such as dimethyl disulfide, (Z)-propenyl methyl disulfide, (E)-Propenyl methyl disulfide, dimethyl trisulfide, (Z)-propenyl propyl disulfide, (E)-propenyl propyl disulfide, methyl propyl trisulfide, dipropyl trisulfide, dimethyl tetrasulfide, and 3,5-diethyl-1,2,4-trithiolane, were higher in Welsh onion concentrates than in Welsh onion juice. Conclusion: These results indicate that sulfur-containing compounds are the major contributors to the unique flavor characteristic of Welsh onion concentrates.

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