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KMID : 1134820080370121615
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 12 p.1615 ~ p.1621
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Characteristics of Volatile Flavor Compounds of Fuji Apples by Different Extraction Methods
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Choi Hee-Don
Seo Hye-Young
Kim Yoon-Sook
Choi In-Wook
Park Yong-Kon
Shin Dong-Bin
Kim Kyong-Su
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Abstract
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The characteristics of volatile flavor compounds of Fuji apples were compared by different extraction methods for information leading to a natural fragrance development. The volatile flavor components of Fuji apples were extracted using simultaneous steam distillation and extraction (SDE), solvent extraction (SE), and solid-phase microextraction (SPME) methods and then analyzed by gas chromatograph-mass spectrometer. A total of 66, 32 and 54 components were identified in SDE, SE and SPME extracts, respectively. (E,E)-α-Farnesene, hexanol, butanol, 2-methyl butanol, hexyl hexanoate, hexyl 2-methyl butanoate, hexyl butanoate, and butyl hexanoate were the major flavor components in the extracts by different methods, but the composition of volatiles in the extracts were different. Alcohols and hydrocarbons were the major functional groups in SDE and SE extract whereas esters and hydrocarbons were the major functional groups in SPME extracts. SPME was the most suitable method for analysis of fresh volatiles from Fuji apples.
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KEYWORD
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Fuji apple, volatile flavor compounds, SDE, solvent extraction, SPME
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