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KMID : 0613820100200111648
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Journal of Life Science
2010 Volume.20 No. 11 p.1648 ~ p.1655
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Flavor Components of Mideoduck (Styela clava)
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Choi Byeong-Dai
Oh Bong-Se
Kang Seok-Joong
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Abstract
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The flavor extracts of Mideoduck muscle and its juices were concentrated by simultaneous distillation and extraction (SDE) and solid-phase microextraction (SPME) methods. Each component present in the extracts was identified with GC and GC-MS by the n-paraffin hydrocarbon retention index and standard MS library data system. By SDE, 371.3 ㎍/g of hexanal, 80.1 ㎍/g of 1-tridecanol, 72.1 ㎍/g of (Z)-4,5-dimethylhex-2-en-4-ol with other alcohols, aldehydes and acids were present in the flavor extracts, with the alcohols having the highest composition and being the most important factor in Mideoduck muscle flavor. By SPME, 9 alcohols, 1 acid, 1 aldehyde, 1 hydrocarbon, 1 ester, 1 amine and 2 ketones were detected in the extracts, with alcohol such as 1-nonanol, 1-decanol and 1-tridecanol as the major components. In SPME, the muscle sample, consisting of 31.6 ㎍/g of 1-nonanol, 20.3 ㎍/g of (E)-2-butenedioic acid dibutylester, and 26.7 ㎍/g of heptadecanoic acid made up the 62.1% of total flavor extracts of Mideoduck muscle. The results of the SPME methods were similar to the composition of the raw material flavor of the sample even at a low concentration.
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KEYWORD
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Mideoduck, flavor, simultaneous distillation and extraction (SDE), solid-phase microextraction (SPME)
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