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KMID : 0665220180310060890
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Korean Journal of Food and Nutrition
2018 Volume.31 No. 6 p.890 ~ p.896
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Volatile Flavor Compounds from Pear Juice (Pyrus pyrifolia cv. Niitaka)
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Kim Mi-Young
Seo Won-Ho
Huang Ying
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Abstract
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The aim of this study was to determine volatile flavor compounds in Shingo pear juice. Volatile flavor compounds were analyzed using solid-phase micro-extraction (SPME) - gas chromatography-mass spectrometry (GC-MS). The effect of inorganic salts solution on the extraction ability of the SPME fiber was treated by adding saturated CaCl2 solution at the ratio of 1:20 (v/v) after 0, 60, 120 min of preparing pear juice, respectively. As a result, a total of 22 volatile compounds were identified in Shingo pear juice. Ethyl acetate was found to be the most abundant volatile compound (13.36~19.61 μg/kg), followed in order by hexanal, ethyl hexanoate, ethyl 3-(methylthio)-2-propenoate, ethyl octanoate and 2-hexenal.
Total contents of volatile flavor compounds were 31.07 μg/kg (control), 40.93 μg/kg (0 min), 27.62 μg/kg (60 min) and 26.32 μg/kg (120 min). This result indicated that the addition of saline solutions could inhibit the enzymatic reaction of volatile flavor compounds effectively when treated as soon as juice preparation.
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KEYWORD
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Shingo pear juice, volatile flavor compounds, SPME, GC-MS
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