전통 안동식혜의 유기산 및 향기성분

국문 초록 (Abstract)

전통 안동식혜를 제조하여 5℃에서 보관하면서 숙성 3일 째의 시료를 채취하여 GC와 GC-MS를 이용하여 향기성분의 원인 물질을 분석, 동정하였고 맛성분의 원인물질인 유기산을 검토하였다. 안동식혜의 주요 향기 성분으로는 camphene, sabinene, 1-(1,5-dimethyl-4-he-xyl)-4-methyl-benzene, alpha-zingibirene, farnesene, 2,6-bis-(1,1-dimethylethyl)-4-methyl-phenol, beta-sesquiphellandrene, calalene, tetradecanoic acid, hexadecanoic acid 및 9.12-octade canoic acid 등을 들 수 있다. 비휘발성 유기산의 함량을 보면 lactic acid 18.10㎎/100g, oxalic acid 1.04mg/100g, citric acid 1.37㎎/100g이었고 다른 유기산들은 그 함량은 적었다. 안동식혜의 pH와 산도는 4.06, 0.32이었다.

다국어 초록 (Multilingual Abstract)

Andong Sikhe in Korea was prepared and fermented at 5℃ and the taste and flavor compounds were evaluated. Major flavor components were identified by gas chromatography-mass spectrometer as camphene, sabinene, 1-(1,5-dimethyl-4-hexyl)-4-methyl-benzene, alpha-zingibirene, farnesene, 2,6-bis(1,1-dimethylethyl)-4-metethyl-phenol, beta-sesquiphellandrene, calalene, tetradecanoic acid, hexadecanoic acid, and 9,12-octadecanoic acid. The concentration of nonvolatile organic acid such as lactic acid, oxalic acid and citric acid were 18.10㎎/100g, 1.04㎎/100g and 1.37㎎/100g, respectively, and those of other nonvolatile organic acid were a little. The pH and acidity of Andong Sikhe were 4.06 and 0.32 during fermentation and storage.

목차 (Table of Contents)

• Abstract
  
• 서론
  
• 재료 및 방법
  
• 결과 및 고찰
  
• 요약
  
• 감사의 글
  
• 문헌