제주산 밀감 juice의 향기성분을 질소 gas로 추출하여 gas liquid chromatography로 동정하였고 각 성분의 extraction coefficient를 사용하여 함량을 구하였다. 50여개의 peak중 26성분을 동정하였다. 향기성분중 ethanol이 140ppm이며 limonene이 120ppm으로 이 두 성분이 가장 중요한 성분으로 밝혀졌다.
The flavor constituents of Korean Milgam were extracted with a nitrogen gas stream under partial vacuum and identified by gas liquid chromatography. By employing the extraction coefficient, it was possible to determine the concentration of components in Milgam as well as in the extracts. Among 53 GLC peaks, 26 components were identified. Ethanol was the most abundant component (140ppm), followed by limonene (120ppm). These two were the most important flavor constituents.
