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KMID : 0613820100200010113
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Journal of Life Science
2010 Volume.20 No. 1 p.113 ~ p.118
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Changes of Volatile Compounds in Concentrated Onion Extracts (ONIWELLTM) during Storage
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Jeong Yeon-Jeong
Jeong Eun-Jeong
Jeon Seon-Young
Cha Yong-Jun
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Abstract
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The study was conducted to identify volatile flavor compounds in concentrated onion extracts (OniwellTM) during storage at 30℃ for 150 days. A total of 23 compounds was detected in samples by solid phase microextraction (SPME)/GC/MSD, consisting mainly of 9 sulfur-containing compounds, 5 carbonyl compounds, 4 furans, 2 aromatic compounds and 3 miscellaneous compounds. The sulfur-containing compounds were major compounds with ranges of 75.8～67.3% of total volatiles. In particular, dimethyl trisulfide, with a cooked cabbage-like odor, was 50.1～42.1% of the total amount of sulfur-containing compounds. Two compounds, dimethyl disulfide (fresh garlic/green onion-like) and methylpropyl disulfide (garlic salt-like), were significantly increased with longer storage periods (p＜0.05). Four furans (furfural, 2-acetylfurn, 5-methyl-2-furfural, furfurylalcohol), known as thermally generated flavors, ranged from 14.2～12.9% of total volatiles, and the amounts of 4 aldehydes (2-, 3-methylbutanal, benzaldehyde, phenylactaldehyde) derived from lipid oxidation during heat treatment were followed in that order. Accordingly, it was estimated that these 3 groups including sulfur-containing compounds, furans and aldehydes played key roles in flavors in concentrated onion extracts (OniwellTM) during storage.
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KEYWORD
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Concentrated onion extracts, volatile compound, flavor, ONIWELLTM
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