KMID : 0380620220540020126
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Korean Journal of Food Science and Technology 2022 Volume.54 No. 2 p.126 ~ p.133
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Comparison of characteristic aroma compounds in Korean wild chive (Allium monanthum Maxim.) cultivated in open-fields or greenho
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Jang Bo-A
Baek Hyung-Hee
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Abstract
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The objective of this study was to analyze volatile and aroma-active compounds in Korean wild chive (Allium monanthum Maxim.) cultivated in open-fields or greenhouse systems using solvent-assisted flavor evaporation-gas chromatography (GC)-mass spectrometry and GC-olfactometry. Aroma-active compounds were evaluated using aroma extract dilution analysis (AEDA). Twenty-two aroma-active compounds with log2 flavor dilutions (FD) of 1-10 were detected in Korean wild chive, which was cultivated in an open-field or a greenhouse. 2-Isopropyl-3-methoxypyrazine (¡°earthy¡±), 2-sec-butyl-3-methoxypyrazine (¡°earthy¡±, ¡°musty¡±), and dipropyl disulfide (¡°sulfurous¡±) were the most predominant aroma-active compounds with log2FD of 9-10; this was followed by dimethyl trisulfide (¡°onion-like¡±) and (E)-1-propenyl propyl disulfide (¡°fresh onion-like¡±). The ¡°sulfurous¡±, ¡°earthy¡±, ¡°pungent¡±, and ¡°cabbage-like¡± aroma notes were strong in Korean wild chive. More intense ¡°pungent¡± odors were detected in Korean wild chive cultivated in an open-field, whereas more intense ¡°cabbage-like¡± odors were detected in Korean wild chive cultivated in a greenhouse.
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KEYWORD
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Allium monanthum Maxim., volatile flavor compound, aroma-active compound, olfactometry, Korean wild chive
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