Jump to Main Content
Changes in volatile flavor compounds in steam-dried Allium hookeri root
- Jun, Hyun-Il, Yang, Jae-Heon, Choi, Ji Yeon, Lee, Sung-Hyen, Song, Geun-Seoup, Kim, Kyong Su, Kim, Young-Soo
- Food science and biotechnology 2016 v.25 no.5 pp. 1327-1331
- Allium hookeri, aldehydes, flavor compounds, gas chromatography-mass spectrometry, steam distillation, volatile compounds
- This study was carried out to identify volatile flavor compounds in Allium hookeri root (AHR) and steam-dried AHR. The volatile compounds were extracted using a simultaneous steam distillation and extraction (SDE) method and identified by gas chromatography/mass spectrometry (GC/MS) analysis. Forty volatile compounds, present at a concentration of 76.10 mg/kg, were identified in AHR, with sulfur-containing compounds (96.8%) as the major volatile compounds. On the other hand, in two and four times steam-dried AHR, 34 volatile compounds present at 5.96 mg/kg and 28 compounds present at 4.23mg/kg were identified, respectively. This two and four times steam-dried AHR respectively contained sulfur-containing compounds (64.1 and 37.4%) and aldehydes (19.3 and 45.4%) as the dominant compounds. The sulfur-containing compounds decreased, whereas the aldehydes increased relative to levels in AHR with increased steam-drying time. This is the first report on volatile flavor compounds in AHR and steam-dried AHR.