건조 토마토의 향미성분과 관련있는 성분조성을 알고자 무기질, 당, 유리형 아미노산, 핵산 및 지질등의 불휘발성 성분을 분석 정량하였다. 회분의 주요성분은 칼륨, 칼슘 및 인이며, 카드뮴과 남은 극소량함유 되였고, 당류에서는 glucose와 fructose가 주성분이었으며, fructose가 g1ucose보다 약간 함량이 높았다. 총 유리 아미노산의 함량은 8322.5mg%이였고, 주요 아미노산은 asparagine, aspartic acid, urea, glutamic acid, ${eta}-alanine$ 및 ${gamma}-aminobutyric;acid$로서, 총 유리 아미노산의 58.01%를 차지하였다. 핵산과 관계되는 물질은 CMP, UMP, GMP 및 IMP였으며, 이중 CMP가 전채의 약 58.07%로서 가장 함량이 높았고, IMP가 가장 낮은 함량을 보였다. 총지질로 부터 얻어진 검화물 중의 지방산의 주성분은 $C_{18:2}$, $C_{18:1}$, $C_{16:0}$이었으며, 불검화물중의 주요성분은 stigmasterol 및 ${eta}-sitosterol$이었다.
For surveying of constituents concerning the flavor of the dried tomato fruits, nonvolatile components such as minerals, sugars, free amino acids, nucleotides and lipids were analyzed and determined. Potassium, calcium and phosphorus were the major conatituents of ashes, but trace amounts of cadmium and lead were determined. Glucose and fructose were the major constituents in sugars, and the latter slightly showed higher value than the former. The content of total free amino acids was 8322.5mg%, and that of the major components such as asparagine, aspartic acid, urea. glutamic acid, ${eta}-alanine$ and ${gamma}-aminobuthyric$acid showed 58.01% to the total amount. The nucleotides were composed of CMP, UMP, GMP and IMP, and CMP among them showed the highest value as about 58.07% to the total amount. On the other hand, IMP showed the lowest one. The major components of the total fatty acids from the saponifiable fraction in the lipids were $C_{18:2}$, $C_{18:1}$ and $C_{16:0}$ and those of the total sterols from unsaponifiable one were stigmasterol and ${eta}-sitosterol$.
