쑥 추출물 함유 음료와 미세캡슐의 제조 및 저장 중 휘발성분 변화

Volatile profiles of beverages and encapsulated powders containing Artemisia princeps Pampan extracts were analyzed by solid-phase microextraction-gas chromatography/mass spectrometry during production and storage. Beverages containing 0.32 and 0.64% extracts were stored at room temperature for 8 weeks and 60℃ for 8 days, respectively. Encapsulated particles were stored at room temperature and 60℃ for 8 days. Total volatiles in beverages decreased significantly during storage, irrespective of storage condition (p 0.05), whereas those at 60℃ increased by 16.5 times. Limonene was the most detected volatile in microcapsules, and aldehydes such as hexanal, pentanal, and octanal, and furans such as 2-butylfuran and 2-pentylfuran increased in the 60℃ samples, which may have originated from oxidized lipids used in the microcapsules.