오징어 가공중의 향기성분의 변화를 알아보기 위하여 Nikerson형 연속추출장치(SDG)를 이용하여 시료의 향기성분을 추출한 후 중성, phenol성, 염기성 및 산성획분으로 나누어 중성 및 염기성획분을 GC 및 GC-MS로 분석$cdot$동정한 결과 중성획분에서 31성분, 염기성 획분에서 7성분 분석$cdot$동정되었다. 오징어 가열시료에서 3-methylthiophene, 2-methyl-2-hexanethiol 등의 함황화합물이 검출되었고 탄소수 5인 1-ponton-3-ol, 3-ponton-2-ol, 4-me-thyl-3-pentanal 및 탄소수 3인 3-methyl-1,2-propan-diol, 1-hydroxy-2-propanone과 hexanal, benzaldehy-de를 비롯한 탄소수가 8과 9인 alcohol, ketone 등이 검출되었다. 염기성획분에서는 trimethylamine을 비롯한 6종의 pyrazine류가 분리$cdot$동정되었으며 2,5-dimethyl pyrazine, 2-ethyl-6-methyl pyrazine, 2,3,5-trimethyl pyrazine 등과 특히 2-ethyl-3,5-dimethyl pyrazine의 함량이 많아 염기성획분의 주된 향기성분으로 나타났다.
Volatile components in natural and basic fraction of the steam distillation extraction method from squid during processing were analysed by GC and GC-MS equipped with a fused silica capillary column. Thirty eight compounds were identified; they were 31 compounds from neutral, 7 compounds from basic fraction. The main components flavor of squid were 3-methylthiophene, 2-methyl-2-hexanthiol, 1-penten-3-ol, 3-penten-2-ol, 3-ethyl-1,4-hexadiene, 1-hydroxy-2-propanone, hexenal and benzaldehyde etc.. Especially, (E, E)-3,-5-octadecanal were detected during the boiled. 2,5-dimethyl pyrazine, 2-ethyl-6-pyra-zine, 2,3,5-trimethyl pyrazine and 2-ethyl-3,5-dimethyl pyrazine basic compounds, which have respectively a burnt and roasted odor, are considered to be important for the characteristic basic fraction of squid.
