Abstract
팽화처리가 홍미삼의 휘발성 향기성분에 미치는 영향을 조사하였다. 동정된 63 종의 화합물 중 팽화처리 후에는 59 종이 검출되었으며 terpene 계 화합물 및 furan계 화합물은 팽화처리에 의하여 대부분 증가되는 경향을 나타낸 반면 alcohol계, aldehyde계 및 acid계 화합물은 대부분 감소하는 경향을 나타내어 terpine계 화합물이 분석된 전체 휘발성 성분 함량의 약 70%를 차지하는 특징을 나타내었다. This study evaluated changes in concentrations of volatile compounds contained in red ginseng tail roots through puffing treatment. The results showed that 59 out of 63 volatile compounds were detected from the puffing treated roots. While most terpene and furan compounds seem to be increased by puffing treatment, most alcoholic, aldehyde and acid compounds seem to be decreased, and terpene compounds content accounted for 70% of the 63 volatile components in the puffed red ginseng tail roots.
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