재배년수에 따른 더덕의 특징적인 향기 성분

• Published in: 한국식품과학회지, 57(3) pp. 272 - 279
• Main Authors: 서지수, 백형희
• Format: Journal Article
• Language: Korean
• Published: 한국식품과학회 01.06.2025
• Subjects: 식품과학
• ISSN: 0367-6293
• DOI: 10.9721/KJFST.2025.57.3.272

Deodeok (Codonopsis lanceolata (Siebold & Zucc.) Trautv.) is a perennial herbaceous plant that has a green and earthy aroma. This study was conducted to evaluate the characteristic aroma compounds in deodeok according to the cultivation period. The characteristic aroma compounds in 3-, 4-, and 5-year-old deodeok were analyzed using solventassisted flavor evaporation (SAFE), gas chromatography-mass spectrometry (GC-MS), and GC-olfactometry. The total volatile compound contents decreased from 13,528.0 to 11,735.0 ng/g as the cultivation period increased. C6 aldehydes and alcohols, such as hexanal, (E)-2-hexenal, 1-hexanol, and (E)-2-hexenol, were the most predominant. 2-Isopropyl-3- methoxypyrazine, 2-sec-butyl-3-methoxypyrazine, hexanal, (Z)-3-hexenal, (E)-2-hexenal, and 1-hexanol were also potent aroma-active compounds in deodeok. The aroma intensities of these compounds decreased with increasing cultivation period. 2-Isopropyl-3-methoxypyrazine and 2-sec-butyl-3-methoxypyrazine, key compounds contributing to the earthy aroma of deodeok, decreased as the cultivation period increased. However, hexanal and (Z)-3-hexenal, which have a green note, remained unaffected by the cultivation period. KCI Citation Count: 0