지역별 생산 양파종의 휘발성 향기성분 비교분석

Abstract

Onion Research Institute, Gyeongnam Agricultural Research Extention Services, Gyeongnam 635-821, KoreaAbstractTo provide scientific information for processing of value-added products from onion, volatile flavor com-pounds were compared in onions harvested in 6 regions, such as Muan (Jeonnam), Buan (Jeonbuk), Andong (Gyeongbuk), and 3 regions of Gyeongnam around Changnyeong (Yueo, Jangma, Seongsan). A total of 51 com-pounds were detected in samples by solid phase microextraction (SPME)/GC/MSD and they consisted mainly of sulfur-containing compounds (20), aldehydes (4), ketones (5), esters (11), aromatic hydrocarbons (4), nitro-gen containing compounds (2), and miscellaneous compounds (5). The sulfur-containing compounds were the major compounds with ranges of 62.6～80.3% of total volatiles, regardless of harvested regions. The amounts of 5 sulfur containing compounds known as having antioxidant activity (2,4-, 2,5-dimetylthiophene, 2-vi-nyl-1,3-dithiane, 5-methoxy thiazole, and 3,5-diethyl-1,2,4-trithiolane) were the highest in Andong and fol-lowed by Yueo, Jangma, Buan, Seongsan, and Muan. However, onions from Buan region had the highest amounts of 5 sulfur-containing compounds known as having anticarcinogenic activity ((Z)-, (E)-methyl pro-penyl disulfide, (Z)-, (E)-propenyl propyl disulfide, and di-2-propenyl disulfide), followed by Yueo, Andong, Jangma, Seongsan, and Muan.Key words: onion, volatile compound, flavor, domestic