로스팅한 햄프씨드(Cannabis sativa L.)로 추출된 햄프씨드 오일의 이화학적 및 감각적 특성 분석을 통한 햄프씨드 오일의 향미유로써의 가능성 탐색

다국어 초록 (Multilingual Abstract)

Chapter 1.
Physicochemical properties and flavor characteristics of hemp seed was analyzed by roasting temperature (140, 160, 180 ℃) and time (0, 3, 6, 9, 12 min). The color change of hemp seed with roasting showed a darkening of (L*) lightness with increasing roasting time. Total flavonoid content (TFC) decreased significantly with roasting compared to raw, and total phenolic content (TPC) tended to decrease with increasing roasting time at low temperatures (140 ℃), but at relatively high temperatures (160 ℃ and 180 ℃), TPC increased significantly with increasing roasting time. The electronic tongue (E-tongue) analysis showed that the sweetness tended to increase with increasing roasting temperature and time, but the bitterness tended to increase when roasted at 180 ℃. The electronic nose (E-nose) analysis showed that most of the volatile compounds were detected in the case of roasting at relatively high temperatures (160 ℃ and 180 ℃), especially the volatile compounds with a sweet aroma produced by roasting. This study will provide the basic information needed to select the most optimal seed roasting conditions to improve the flavor of hemp seed oil.

Chapter 2.
In this study, the flavor characteristics of hemp seed oil extracted from roasted hemp seed under 6 roasting conditions were analyzed. Electronic tongue (E-tongue), electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) were used for the flavor analysis of hemp seed oil. E-nose analysis showed that sweetness tended to increase with increasing roasting temperature and time for most samples. A total of 89 and 77 volatile compounds were detected by E-tongue and GC-MS, respectively, and the main volatile compounds were identified as terpenes, furans, pyrroles, and pyrazines. A total of 6 odor active compounds were identified as the aroma of roasted hemp seed oil by GC-O, and based on the analysis of taste and volatile compounds, 180 ℃_6 min is considered to be the most optimal for improving the flavor of hemp seed oil. These data are expected to be the basic data needed to confirm the potential of hemp seed oil as a flavored oil in the future.

Chapter3.
The physicochemical properties of hemp seed oil extracted from roasted hemp seeds were analyzed. The antioxidant component and activity of hemp seed oil tended to increase with roasting, and phytosterols increased with short-term roasting. Only α- and γ-tocopherols were detected in hemp seed oil, and they tended to decrease with roasting. The total saturated fatty acids in hemp seed oil increased with roasting, while the total unsaturated fatty acids tended to decrease. Roasting also increases the induction period of hemp seed oil, which increases the oxidative stability of the oil. The results of this study are expected to be used as a data base for the development of processed products using hemp seeds.

목차 (Table of Contents)

• Chapter 1. 로스팅 조건에 따른 햄프씨드(Cannabis sativa L.)의 이화학적 및 감각적 특성 분석 1
• Ⅰ. 서론 2
• Ⅱ. 재료 및 방법 4
• 1. 재료 4
• 2. 로스팅 조건 4
• 3. 추출물 제조 4
• 4. 색도 4
• 5. 총 플라보노이드 함량 및 총 페놀 함량 4
• 6. 항산화 활성 5
• 7. 전자혀를 이용한 맛 성분 분석 5
• 8. 전자코를 이용한 휘발성 향기 성분 분석 6
• 9. 통계처리 6
• Ⅲ. 결과 및 고찰 8
• 1. 색도 8
• 2. 총 플라보노이드 함량, 총 페놀 함량 및 항산화 활성 변화 10
• 3. 전자혀 분석을 통한 맛 성분 분석 13
• 4. 다변량 분석을 통한 맛 성분 패턴 분석 17
• 5. 전자코 분석을 통한 휘발성 향기 성분 분석 20
• 6. 다변량 분석을 통한 휘발성 향기 성분 패턴 분석 27
• Ⅳ. 요약 30
• Ⅴ. 참고문헌 31
• Abstract 36
• Chapter 2. 전자혀, 전자코, 그리고 GC-MS/O를 이용하여 로스팅한 햄프씨드(Cannabis sativa L.)로 추출된 햄프씨드 오일의 향미 특성 분석 37
• Ⅰ. 서론 38
• Ⅱ. 재료 및 방법 40
• 1. 재료 40
• 2. 로스팅 조건과 오일 추출 40
• 3. 전자혀를 이용한 맛 성분 분석 40
• 4. 전자코를 이용한 휘발성 성분 분석 41
• 5. GC-MS와 GC-O를 이용한 향 활성 화합물 분석 41
• 6. 통계처리 42
• Ⅲ. 결과 및 고찰 43
• 1. 전자혀 분석을 통한 맛 성분 분석 43
• 2. 다변량 분석을 통한 맛 성분 패턴 분석 46
• 3. 전자코 분석을 통한 휘발성 향기 성분 분석 49
• 4. 다변량 분석을 통한 휘발성 향기 성분 패턴 분석 56
• 5. GC-MS를 통한 휘발성 향기 성분 분석 59
• 6. GC-MS와 GC-O를 통한 향 활성 화합물 분석 66
• Ⅳ. 요약 72
• Ⅴ. 참고문헌 73
• Abstract 78
• Chapter 3. 로스팅한 햄프씨드(Cannabis sativa L.)로 추출된 햄프씨드 오일의 이화학적 특성 분석 79
• Ⅰ. 서론 80
• Ⅱ. 재료 및 방법 82
• 1. 재료 82
• 2. 로스팅 조건과 오일 추출 82
• 3. 총 플라보노이드 함량 및 총 페놀 함량 82
• 4. 항산화 활성 83
• 5. 지방산 조성 83
• 6. Phytosterol 84
• 7. Tocopherol 84
• 8. 산소유도기간 84
• 9. 통계처리 85
• Ⅲ. 결과 및 고찰 86
• 1. 총 플라보노이드 함량, 총 페놀 함량 및 항산화 활성 86
• 2. 지방산 조성 88
• 3. Phytosterol 90
• 4. Tocopherol 93
• 5. 산소유도기간 95
• Ⅳ. 요약 97
• Ⅴ. 참고문헌 98
• Abstract 103