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KMID : 1134820070360070874
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 7 p.874 ~ p.880
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Identification of Volatile Compounds of 4 Grape Species by Storage Conditions
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Lee Yoon-Jeong
Lee Ki-Teak
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Abstract
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Volatile flavor compounds of 4 grape species (Campbell, Sheridan, Red globe, and Meoru) were identified during 3-day storage at either 4℃ or room temperature. Each sample was analyzed by solid-phase micro-extraction (SPME) method combined with gas chromatography-mass spectrometry. Also electronic nose composed of 12 different metal oxide sensors was used to differentiate flavors of grapes. Sensitivities (delta Rgas/Rair) of sensors from electronic nose were obtained by principal component analysis (PCA). Proportion of the first principal component was 99.30% at 4℃ and 99.36% at room temperature, respectively. In our result, flavor patterns of grape can be differentiated according to the storage period. The major volatile flavor compounds were 1-hexanol, hexanoic acid and its ethyl ester, and phenylethyl alcohol with the presence of butanoic acid and its ethyl ester, acetic acid, benzeneacetic acid and its ethyl ester.
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KEYWORD
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grape, flavor, electronic nose, GC/MS, solid-phase microextraction (SPME)
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