2단계 발효로 제조한 감식초를 static headspace-GC법과 SPME-GC법으로 휘발성 성분을 각각 포집 분석하여 상호간의 특성에 대해 조사하였다. 감식초의 휘발성 성분 포집조건은 $80^{circ}C$에서 20분간으로 설정하였으며, 감식초 휘발성 성분의 total FID response는 CW/DVB fiber를 이용한 SPME법에서 total peak area $18.18{ imes}10^6$로, static headspace-GC법의 total peak area $1.35{ imes}10^6$보다 현저하게 높았다. 감식초의 주된 휘발성 성분으로 acetic acid, ethyl acetate, 3-hydroxy-2-butanone, ethanol, phenethyl alcohol 등이 확인되었으며, static headspace-GC법에서는 acid류 3종, aldehyde류 3종, alcohol류 5종, ester류 8종 및 ketone류 1종이 확인되었다. SPME-GC법에서는 acid류 6종, aldehyde류 7종, alcohol류 6종, ester류 9종, hydrocarbone류 2종, ketone류 1종, 기타 3종으로, 총 34종의 휘발성 성분이 확인되었으며, benzaldehyde, phenethylacetate, phenethylalcohol 등의 비율이 headspace-GC법에 비해 높았다.
Traditional static headspace and headspace solid-phase microextraction(SPME) techniques were compared for their effectiveness in the extraction of volatile flavor compounds from the headspace of persimmon vinegar. The adsorption condition of SPME fiber for equilibrated headspace vapor was selected as $80^{circ}C$ and 20 min. Total FID response for volatiles of persimmon vinegar was exactly higher such as total peak area $18.18{ imes}10^6$ in SPMEGC technique than total peak area $1.35{ imes}10^6$ in static headspace-GC. The major volatiles in persimmon vinegar were acetic acid, ethyl acetate, 3-hydroxy-2-butanone, ethanol, phenethyl alcohol. From static headspace-GC technique, 3 acids, 3 aldehydes, 5 alcohols, 9 esters and 1 ketone were identified. From SPME-GC technique, total 34 compounds including 6 acids, 7 aldehydes, 6 alcohols, 9 esters, 2 hydrocarbones, 1 ketone, 3 others were detected. Also the ratio for benzaldehyde, phenethylacetate and phenethylalcohol were higher in SPME-GC.
