역삼투압법에 의한 양파착즙액의 휘발성 성분 변화

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 51; no. 1; pp. 7 - 11
• Main Authors: 심재언(Zen Shim), 전명희(Myeong-Hee Jeon ), 이대희(Dae-Hee Lee), 김영석(Yong-Seok Kim), 이상미(Sang-Mi Lee), 최정민(Jung-Min Choi), 장은지(Eun-Ji Jang)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.02.2019; Korean Society of Food Science & Technology
• Subjects: Alcohols; Aldehydes; Aroma compounds; Chemical composition; Esters; Evaporation; Flavor compounds; Flavors; Furans; Gas chromatography; Juices; Ketones; Mass spectrometry; Mass spectroscopy; Onions; Pesticides; Reverse osmosis; Sulfur; Terpenes; Vegetables; Volatile compounds; 식품과학; onion juice; reverse osmosis; volatile compounds; concentration; non-thermal process
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2019.51.1.7

Reverse osmosis (RO) was applied to onion juice to produce concentrated onion juice with improved flavor. The volatile compound profiles of concentrated onion juice and onion juice were compared using solvent-assisted flavor evaporation followed by gas chromatography-mass spectrometry. Onion juice and RO-concentrated onion juice contained 48 and 62 distinct volatile compounds, respectively, and included alcohols, aldehydes, esters, terpenes, furans, ketones, acids, hydrocarbons, and sulfur-containing compounds. The RO-concentrated onion juice contained a greater number of volatile flavor compounds than did onion juice. Notably, sulfur-containing compounds, which are characteristic volatile flavor compounds in raw onions, were more abundant in the RO-concentrated onion juice than in onion juice. The volatile compound composition indicates that RO-concentration produces good quality onion juice.