유과의 저장기간에 따른 휘발성 향미성분 및 특성 분석+ = Changes of Korean Traditional Yu-gwa Flavor and Characteristics during Storage

다국어 초록 (Multilingual Abstract)

The changes of the color, texture and volatile flavor compounds of Yu-gwa were investigated that affected by the oxidationduring storage to characteristic Yu-gwa quality. Among the proximate compositions, carbohydrate was the most abundantcomponent, and followed by lipid and moisture. Although the change of the color showed different pattern by the packagingmaterials during the storage period, the value of yellowness(b) increased but that of lightness(L) decreased dramatically after 3month storage. In the textural properties reported closely related with the moisture content, hardness was fairly affected on theperiod of the storage rather than the type of packaging materials. The flavor compounds of Yu-gwa were analyzed to evaluatethe change of distinct volatile compounds during storage. Of the twenty one separated volatile compounds, major volatiles werealdehydes, alcohols and alkenes. The results also showed that polyethylene(PE) contained less volatiles than polypropylene(PP) bythe oxidation process during storage. 2,4-Decadienal was gradually increased with the period of the storage, whereas octane andfuran were decreased. The results provided that the change of the flavor distribution during the storage, and also the possibility ofthe volatiles such as hexanal, nonanal and 2,4-decadienal as the indicator for the oxidation process.

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