산초의 휘발성 향미성분 분석 및 향신료로서의 관능적 평가 = Analysis of Volatile Flavor Components from Zanthoxylum schinifolium and Sensory Evaluation as Natural Spice

다국어 초록 (Multilingual Abstract)

Volatile flavor components in the fruits of dried Zanthoxylum schinifolium were extracted by supercritical fluid extraction method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 30 components, including 6 hydrocarbons, 4 aldehydes, 8 alcohols, 5 esters, 4 acids and 3 miscellaneous components were identified in the essential oils. Geranylacetate, β-phellandrene, D-limonene and citronellal were found to be major volatile flavor components in fruits of dried Zanthoxy1um schinifolium. The masking effects of Zanthoxy1um schinifolium on meaty and fishy flavor were measured by sensory evaluation to investigate the usefulness of Zanthoxy1um schinifolium. as a natural spice. Meaty flavor was significantly reduced with the addition of 0.05% and 0.1% Zanthoxy1um schinifolium. And the addition of 0.1% powdered Zanthoxy1um schinifolium. also reduced the fishy flavor of mackerel.