둥굴레의 향기성분과 그것의 분말을 이용한 다식의 제조

Volatile Flavor Compounds in Polygonatum odoratum and Manufacturing of Dasik Added with P. odoratum Powder

The flavor compounds in Polygonatum odoratum were isolated and identified. Extraction of flavor compounds was accomplished by a SDE method using a Likens and Nickerson's extraction apparatus. The concentrated extracts were analyzed and identified by GC and GC-MS. Fifty-three compounds, including 12 aldehydes, eight terpene hydrocarbones, six pyrazines and pyridine, seven alcohols, five furan and furanones, four ketones, two phenols, two esters, and seven others were identified in P. odoratum. Main components in P. odoratum were furfural (10.16%), α-pinene (4.80%), biphenyl (4.03%), limonene (3.67%), and camphene (3.49%). Since these compounds exhibited a pleasant odor, Dasik added with P. odoratum was made. There were two manufacturing methods of Dasik oven-baking and frying in oil. The calorie contents, and amounts of general components in the two Dasiks varied.