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KMID : 0380620110430050558
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 5 p.558 ~ p.563
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Isolation and Identification of Low Molecular Volatile Compounds from Ethyl Acetate Layer of Korean Black Raspberry (Rubus coreanus Miq.) Wine
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Cho Jeong-Young
Kim Seong-Ja
Lee Hyoung-Jae
Kim Jin-Young
Lim Ik-Jae
Kang Seong-Koo
Park Keun-Hyung
Moon Jae-Hak
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Abstract
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In the course of our investigation for chemical constituents in the ethyl acetate layer of Korean black raspberry wine, five compounds were isolated and purified by silica gel column chromatography and high-performance liquid chromatography. The isolated compounds were identified as ethyl succinate (1), vanillic acid (2), ethyl 3,4-dihydroxybenzoate (3), furan-2-ol (4), and 4-(4-hydroxyphenyl)butan-2(S)-ol (5) based on the spectroscopic data of electrospray ionization tandem mass spectrometry and nuclear magnetic resonance. The presence of 2 in Korean black raspberry has previously reported. However, 1 and 3-5 in Korean black raspberry and its wine were isolated for the first time.
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KEYWORD
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Korean black raspberry wine, Rubus coreanus, phenolic compounds, 4-(4-hydroxyphenyl)butan-2(S)-ol, furan-2-ol
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