찰옥수수차의 구수한 향기성분 = Volatile Flavor Components in Parched Waxy Corns (Zea mays L.) Tea

다국어 초록 (Multilingual Abstract)

The aroma compounds of parched waxy corn tea were isolated and identified. The extraction of aroma compounds from parched corn tea was accomplished by the SDE method using a Likens and Nickerson’s extraction apparatus. The concentrated extracts were analyzed and identified by GC (gas chromatography) and GC/MS (gas chromatography-mass spectrometry). Fifty-nine components, including 23 pyrazines, 11 aldehydes, 7 thiazoles, 6 furans, 3 alcohols, 3 ketones, 3 pyrroles, and 3 others were identified in parched waxy corn tea. Main components were
pyrazines (methyl pyrazine, 2-ethyl-5-methyl pyrazine, trimethyl pyrazine etc.), pyrroles (pyrrole, 1-ethyl-2-formyl pyrrole etc.), and furans (furfural, 5-methyl furfural etc.). These compounds having a roasted and nutty aroma seem to be important contributors to the flavor of parched corn tea. These aroma components are believed to arise mainly from an amino-carbonyl reaction.

목차 (Table of Contents)

• 서 론
• 재료 및 방법
• 결과 및 고찰
• 적 요
• 감사의 글
• 참고문헌

참고문헌 (Reference)

1 현영희, "찰옥수수 분말을 첨가한 설기떡의 품질 특성" 한국식품영양학회 21 (21): 293-299, 2008

2 최성희, "전통차, 허브차 한잔에 담긴 건강 마시기" 중앙생활사 57-58, 2004

3 김기원, "압출성형에 의해 제조된 구운 쇠고기 반응향의 특징적인 향기성분 동정" 한국식품과학회 38 (38): 621-627, 2006

4 문수재, "식품학 및 조리원리" 수학사 19-, 2000

5 현영희, "식품재료학" 형설출판사 55-, 2004

6 식품재료사전편찬위원회, "식품재료사전" 한국사전연구사 296-, 1999

7 오덕환, "감마선 조사에 의한 증자 찰옥수수의 저장 중 미생물 및 이화학적 특성변화" 한국식품저장유통학회 13 (13): 292-298, 2006

8 Ron GB, "Volatiles of corn kernels and husks: possible corn ear worm attractants" 26 (26): 866-869, 1978

9 Walradt JP, "Volatile components of parched peanuts" 19 (19): 972-979, 1971

10 Yamanishi, T, "Tea, coffee, cocoa, and other beverages" Flavor Research. Marcel Dekker, Inc. 231-304, 1981

11 최성희, "Maillard 반응물인 피라진 화합물이 차류의 향기에 미치는 영향" 한국차학회 16 (16): 1-7, 2010

12 Fujimaki MD, "Koryonogiten" Asakurasyoten 170-179, 1982

13 Frithjof WH, "Headspace vapors from cereal grains" 19 (19): 182-183, 1971

14 임성임, "GC-olfactometry를 이용한 돼지간의 비린내불쾌취 성분 연구" 한국식품과학회 35 (35): 353-358, 2003

15 Teranishi R, "Flavor research" Marcel dekker. Inc 283-284, 1981