대파를 부위별로 분획하여 대파 전체, 잎, 줄기, 뿌리를 동량 처리하여 각각 autoclaving법에 의하여 대두유를 기질로 WOSO를 제조하였다. 이들 4종 WOSO의 이화학적 특성은 큰 차이가 없었으며, 대파 잎향미유의 경우 Lovibond 색상에서 고유의 청색을 상대적으로 강하게 나타내는 특성을 나타내었다. 휘발성 향기성분은 총 35종이 검출되었으며, 주요 향기성분은 methyl propenyl trisulfide와 propenyl prop

Allium fistulosum L. seasoning oils were manufactured by autoclaving method. Materials were from total, leaf, trunk and root part of Allium fistulosum L. with refined soybean oil. Physicochemical characteristics of these Allium fistulosum L. seasoning oils of 4 kinds were not much different, but seasoning oil from leaf part was more green color. Total 35 volatile components were detected, in which propenyl trisulfide and propenyl propyl trisulfide were the major components. They were found as 26.94 ppm and 26.26 ppm in seasening oil from root with the highest level, respectively. Propenyl propyl disulfide was the major component as flavor characteristics in Allium fistulosum L. seasoning oils. Main component of original roasted flavor in Allium fistulosum L. seasoning oils would be confirmed the root part.

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