볶음공정을 거치는 둥굴레의 고유한 향미 생성과정의 연구의 일환으로 볶음처리 하지 않았을 때의 고유한 향기성분과 볶음과정의 휘발성 향기성분을 SPME headspace 방법에 의해 분석하였다. 볶음처리하지 않은 둥굴레 근경은 aldehyde, alcohol, hydrocarbon과 acid류가 많이 나타났으며 향기특성은 전반적으로 풋내가 나타났다. 볶음 처리한 둥굴레는 2-methylpyrazine이 110와 $130^{circ}C$에서는 발현되지 않았으며 $150^{circ}C$에서 발현되었으며 2,5-dimethylpyrazine은 $130^{circ}C$에서 가장 함량이 높은 것으로 나타났다. Hexanal은 $110^{circ}C$에서 볶음 처리한 경우 130와 $150^{circ}C$에서 볶음 처리한 경우보다 높게 나타났고, 2-acetyl-1-pyrroline은 $130^{circ}C$에서 가장 높게 나타났다. 둥굴레를 볶음처리 한 후 주요 정량적 묘사 시험방법에서 2,5-dimethylpyrazine은 130와 $150^{circ}C$에서 높은 값을 나타내었고 $110^{circ}C$에서는 낮게 나타났다. $130^{circ}C$에서 가장 높게 나타난 2-acetyl-1-pyrroline은 미량으로도 향기발현에 큰 영향을 미치는 것으로 나타났다.
In order to evaluate innate flavor during the roasting process, the components responsible for the aroma of unroasted Polygonatum odoratum root and the volatile odor components released during the roasting process were evaluated using the solid phase-microextraction (SPME) headspace method. The raw P. odoratum root contained aldehyde, alcohol, hydrocarbon and acid components, which gave it a grass-like smell. 2-Methylpyrazine was not revealed from the roasted P. odoratum root at $110^{circ}C$ and $130^{circ}C$, but was extracted at $150^{circ}C$. The 2,5-dimethylpyrazine component was the greatest at $130^{circ}C$. The hexanal component was greater when the root was roasted at $110^{circ}C$, compared with those at $130^{circ}C$ and $150^{circ}C$. The production of 2-acetyl-1-pyrroline component was the greatest when it was roasted at $130^{circ}C$. Quantitative descriptive analysis of P. odoratum after roasting revealed a high concentration of 2,5-dimethylpyrazine at $130^{circ}C$ and $150^{circ}C$, but a low concentration at $110^{circ}C$. Most of the 2-acetyl-1-pyrroline, which significantly affected its smell, was revealed at $130^{circ}C$.
