Supercritical Fluid Extraction of Aroma Compounds from Jujube Fruits Heated with Various Temperatures

Aroma compounds from two jujube varieties, Boeun and Hongan , 、... ere extracted with Supercritical Fluid Extraction(SFE) at 40 o C, 24.5 Ml'a for 5 hr after heating at 1 아J"C ， 110 o C, 120 o C, 129 0 C for 15 min.GC and GC깨1S were used to identifiy the aroma compounds of the extracts.GC-olfactometry was used to characterize the funtional properties of the aroma components.Aroma compounds of fresh jujube fruits were composed of acids and hydrocarbons.From sniffing test, constituents of fr.엉h j매 ube aroma were more identified in Boeun than in Hongan: the fresh characteristic aroma of Hongan was 3phenyl-2-propenic acid whereas those of Boeun were composed of five more compounds in addi디 on to 3-phenyl-2-propenic acid.Aroma components of heated fruits were composed of ketones and N-heterocyclic compounds including pyrazines, furfurals and pyridines, which were thought to be mainly formed du디 ng the Maillard reaction by heating.Most of the compounds contributing to the heated j 매 ube aroma were formed in the temperature range of lOOoC-120 o C, which could be recommended as a commercial heating procedure for jujube processing including j 매 ube wine production Key words: jujube fruits, aroma compounds, heating temperature, supercritical tluid extracti''n' sniffmg test 서 혼 대 추(Rh뻐maceae Zizyphus juj뼈a)는 중국 계 대 추 (Zizyphus jujuba MILLER)와 인도계 대추 (Zizyphus maurit따na LAM}등 2종이 재배되고 있으며 우리 나라 에서 재배되고 있는 대추는 중국계이다(백숭언과 민두 식， 1969).