전자코와 전자혀 시스템을 이용한 구절초 주정 추출물의 향미 패턴 프로파일링

초록

This study aimed to profile the flavor compounds of Chrysanthemum zawadskii var. latilobum Kitamura extract using ethanol (EtOH) extraction and human-mimicking sensory perception devices, including the electronic tongue (e-tongue) and electronic nose (e-nose). Additionally, we aimed to identify the correlation between the metabolites of the extract and the EtOH concentration using multivariate analysis. The results of the e-tongue analysis showed that the bitter and sour flavors of the extract decreased with increasing EtOH concentrations, while the sweet and salty flavors increased. The results of e-nose analysis showed that 100% EtOH was the most abundant in terpenes, the major volatile compounds in Chrysanthemum zawadskii var. latilobum Kitamura. The volatile compounds tended to decrease with decreasing EtOH concentrations. Therefore, it is speculated that as the polarity of the extraction solvent decreases, the sweet and salty flavors increase, and the volatile compounds of terpene volatiles increase. Furthermore, the results of the multivariate analysis showed that the 100% EtOH extract, and the remaining samples were separated into different clusters. These results indicate that the use of low-polarity solvents in the formulation of Chrysanthemum zawadskii var. latilobum Kitamura extracts could lead to the production of extracts with favorable flavor properties.

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